Pumpkin Coffee Cake

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This fluffy Pumpkin Coffee Cake is quick and easy to make and loaded with pumpkin puree, warm spices, and two layers of buttery cinnamon streusel.

Prep Time20

Cook Time35

Total Time55

Servings: slices

Calories: 219kcal

Author: Naomi Andres

Ingredients

½ cup salted butter * softened
½ cup granulated (white) sugar
½ cup brown sugar packed
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (not pie filling)
1 ¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg

For the Streusel:

3 tablespoons salted butter * melted
½ cup brown sugar packed
¼ cup all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Instructions

Preheat the oven to 350℉. Line a 9X9-inch baking pan with parchment paper or spray with non-stick cooking spray.
In a mixing bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, and pumpkin puree and continue creaming at high speed for 1 minute. The mixture might look grainy and separated at this step, but that is alright!
½ cup salted butter, ½ cup granulated (white) sugar, ½ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add to the bowl of wet ingredients and mix at low speed just until no streaks of flour remain unmixed, being careful not to overmix.
1 ¾ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg
Make the streusel by stirring together the melted butter, brown sugar, flour, cinnamon, and nutmeg into a crumbly mixture.
3 tablespoons salted butter, ½ cup brown sugar, ¼ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg
Assemble the cake, starting with a half of the batter spread into an even layer on the bottom of the prepared pan, followed by half of the streusel mixture, then drop spoonfuls of the remaining half of the batter before gently spreading it out. Lastly, sprinkle the remaining crumble on top of the second layer of batter.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out without any wet batter on it. Let cool for at least 15 minutes before serving.

Notes

If using unsalted butter, add an additional ¼ teaspoon of salt to the batter and a pinch of salt to the streusel.

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