Pumpkin Coffee Cake – Moist and Delicious
This moist and tender Pumpkin Coffee Cake is packed with warm fall spices and real pumpkin, then finished with a buttery cinnamon pecan streusel and a simple sweet glaze. It's perfect for breakfast, brunch, holidays, or an afternoon coffee break.
Ingredients
Pumpkin Coffee Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin purée
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup milk
- 2 teaspoons vanilla extract
Cinnamon Streusel
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- ½ cup chopped pecans
Simple Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a rubber spatula just until the ingredients are combined. Do not overmix.
- To make the streusel, combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until coarse crumbs form, then fold in the chopped pecans.
- Spread the pumpkin batter evenly into the prepared baking pan. Sprinkle the cinnamon pecan streusel evenly over the top.
- Bake for 38–42 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for about 15–20 minutes. Transfer to a wire rack if desired and allow it to cool further before slicing.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Slice and serve warm or at room temperature with coffee, tea, or your favorite fall beverage.
Notes
- Pumpkin: Use plain canned pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.
- Streusel: The pecans are optional, but they add a wonderful buttery crunch. Walnuts can also be substituted.
- Don't overmix: Mix the cake batter only until the dry ingredients disappear. Overmixing can make the finished cake dense.
- Glaze: For a thicker glaze, use less milk. For a thinner drizzle, add milk a little at a time.
- Pan: A 9x13-inch pan works best for this recipe and gives you approximately 12 generous servings.
- Storage: Store covered in the refrigerator for up to 5 days. Individual slices can be frozen for up to 3 months.
Nutrition Facts
- Calories: 540 kcal
- Carbohydrates: 75 g
- Protein: 7 g
- Fat: 25 g
- Saturated Fat: 8 g
- Cholesterol: 45 mg
- Sodium: 330 mg
- Fiber: 3 g
- Sugar: 48 g