Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake Recipe is super moist, full of fall flavors, and really hits the spot on a cool weekend morning. Each piece has a layer of cinnamon and brown sugar swirl running through the center, and is topped with crunchy streusel and a drizzle of homemade glaze.
Servings: 8 people
Calories: 449kcal
Ingredients
Pumpkin Coffee Cake
- 1 15-oz can pumpkin puree
- 2 large eggs
- 2 tablespoons butter melted
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Cinnamon Swirl
- 3 tablespoons butter room temperature
- 1/2 tablespoon Cinnamon
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
Streusel Topping
- 1/4 cup butter cold and cut into small cubes
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tablespoon Cinnamon
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9" x 9" baking dish with nonstick cooking spray, or melted butter, and set aside.
- In the bowl of a stand mixer, add the pumpkin puree, eggs, melted butter, sugar, and vanilla. Using the paddle attachment, mix until combined. In a separate large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Add to the pumpkin mixture and mix on low speed just until combined.
- Transfer about half of the batter to the prepared baking dish and spread evenly using an offset spatula.
- To make the cinnamon swirl filling, combine the softened butter, brown sugar, flour, and cinnamon in a medium sized bowl and mix with a spatula until the butter is mostly mixed in—about pea-sized.
- Sprinkle the mixture evenly over the top of the batter in the baking dish, then finish with the rest of the batter and spread evenly.
- In the same bowl that you used for the cinnamon swirl filling, add the cold cubed butter, sugar, flour, and cinnamon for the streusel. Using a spatula, mix until combined and the butter forms pea-sized pieces. Sprinkle over the top of the batter.
- Bake in your preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the coffee cake from the oven and let it cool completely on a cooling rack.
- Meanwhile, make your glaze by mixing together the powdered sugar and milk until there are no lumps. Add up to 1 tablespoon more of milk as needed to reach the desired consistency.
- Once the coffee cake has cooled, cut into squares and drizzle with the glaze. Enjoy!
Nutrition
Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 413mg | Potassium: 186mg | Fiber: 2g | Sugar: 47g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 2mg