Pumpkin Spice Coffee Cake Recipe
This Pumpkin Spice Coffee Cake is moist, fluffy and filled with pumpkin puree, pumpkin pie spices, crumbly cinnamon streusel topping, and drizzled with a sweet glaze. This pumpkin cake smells amazing as it bakes and tastes even better! It looks like a lot of ingredients but you will probably have most of them in your pantry and spice rack already.
Equipment
Ingredients
For the Streusel Topping:
- ¼ cup granulated sugar
- ⅛ cup brown sugar
- ¼ cup all purpose flour
- ¼ teaspoon ground cinnamon
- 3 Tablespoons butter, softened
For the Coffee Cake:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup vegetable oil
- ¼ cup sour cream, at room temperature
- 1 large egg, beaten
For the Glaze:
- ¼ cup powdered sugar
- 1 teaspoon milk
- ¼ teaspoon vanilla extract
Instructions
How to make Pumpkin Coffee Cake:
- Preheat the oven to 375 degrees F (190 C).
- Prepare a round 6 inch cake pan by spraying it with cooking spray.
- Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.
For the Streusel Crumble Topping:
- Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture. Set Aside.
For the Coffee Cake:
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten egg. Beat on low with the paddle attachment until smooth and combined.
- Spread the coffee cake batter into the prepared cake pan. Place on a small baking sheet.
- Sprinkle the streusel topping evenly over the batter.
- Bake about 50 – 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 20 minutes.
- Loosen the edges of the cake from the pan with a knife and transfer to a plate.
For the Glaze:
- Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.
- Drizzle the glaze over the coffee cake.
- Cut the cake into four equal slices and serve.
Video
Nutrition
Serving: 1Calories: 603kcalCarbohydrates: 86gProtein: 6gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 72mgSodium: 311mgPotassium: 224mgFiber: 2gSugar: 54gVitamin A: 5180IUVitamin C: 1mgCalcium: 80mgIron: 3mg
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