Pumpkin Coffee Cake

Pumpkin coffee cake is the perfect fall twist during breakfast. Pumpkin flavor and spices swimming through a moist cake with a crunchy, crumbly topping.

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Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast, Dessert

Cuisine American

Servings serving

Calories 417 kcal

Equipment

8x8 baking pan

Ingredients

Crumbles

2/3 cup light brown sugar
3/4 cup all-purpose flour (95g)
2 teaspoon pumpkin spice
6 tablespoon butter (cold)

Coffee cake

8 tablespoon butter (melted)
3/4 cup canned pumpkin
3/4 cup granulated sugar
2 large egg
1 tablespoon vanilla extract
1 1/3 cup all-purpose flour (166g)
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/4 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat the oven to 350℉.
In a bowl, add in the brown sugar, flour, pumpkin spice and the cold butter. Use a pastry cutter or your hands to cut the butter into the ingredients. When finished, place the bowl in the refrigerator until you're ready to use it.
Now, mix together the butter, pumpkin, sugar, eggs and vanilla. In another bowl, add in the flour, baking powder, baking soda, salt and the pumpkin spice. Combine the dry and wet ingredients.
Pour half the batter into the baking pan. Then, remove the crumbles from the fridge and add half in a layer across the batter. Pour the remaining batter on top of the crumbles. Then, finish the coffee cake with the remains crumbles across the top.
Place in the oven and bake 35-40 minutes or until the pumpkin coffee cake is cooked through the center. Allow to cool before serving, enjoy.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Pumpkin Coffee Cake

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