Description
A moist, spiced pumpkin coffee cake with a thick, crumbly cinnamon-sugar streusel topping. This easy one-bowl recipe requires no stand mixer and comes together in just 15 minutes of prep time.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- For the Streusel: ½ cup (60g) flour
- For the Streusel: ½ cup (100g) packed brown sugar
- For the Streusel: ¼ cup (57g) cold butter, cubed
- For the Streusel: 1 teaspoon ground cinnamon
- For the Streusel: ¼ cup chopped pecans or walnuts (optional)
- For the Glaze (Optional): ½ cup (60g) confectioners’ sugar
- For the Glaze (Optional): 1-2 tablespoons milk
- For the Glaze (Optional): ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray and optionally dust with flour.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl or large measuring cup, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Do not overmix.
- In a small bowl, combine the streusel flour, brown sugar, cinnamon, and nuts (if using). Add the cold cubed butter and cut it in with a fork or fingers until the mixture resembles coarse crumbs.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil for the last 10 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using glaze, whisk confectioners’ sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Ensure butter is cold for the streusel to maintain texture. Do not overmix the batter to avoid a tough cake. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 280
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: pumpkin coffee cake, fall baking, streusel coffee cake, easy breakfast recipe, one bowl recipe, gluten-free option, vegan option