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Pumpkin Coffee Cake

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A delightful pumpkin coffee cake that embodies the warm spices of fall, perfect for breakfast or an afternoon snack.

Ingredients

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  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup brown sugar
  • ½ cup rolled oats
  • ½ cup chopped nuts (optional)
  • 2 tbsp melted butter

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
  4. Mix the wet ingredients into the dry ingredients gently until just combined.
  5. For the streusel topping, mix brown sugar, oats, chopped nuts (if using), cinnamon, and melted butter until crumbly.
  6. Spread half of the batter in the prepared pan. Sprinkle half of the streusel on top.
  7. Pour in the remaining batter and add the rest of the streusel.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Let cool slightly before serving.

Notes

For an added touch, dust with powdered sugar or drizzle with icing. Can store leftovers at room temperature for 2-3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://www.simplefamilydishes.com/pumpkin-coffee-cake/