Pumpkin Spice Coffee Cake

Print Recipe

5 from 9 votes

Pumpkin Coffee Cake made with real pumpkin and pie spices and topped with crumbly cinnamon streusel!

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 349kcal

Author: Kayla Burton

Equipment

9 inch round cake pan
Mixing bowls
Measuring spoons
Scale/measuring cups
Whisk
Spatula
Parchment paper

Ingredients

Cinnamon Streusel Topping

4 tablespoons (56 g) unsalted butter melted
⅔ cup (83.33 g) all-purpose flour
½ cup (100 g) light brown sugar packed
1 teaspoon ground cinnamon

Pumpkin Spice Cake

1¾ cups (218.75 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 teaspoon ground cinnamon
1½ teaspoons pumpkin pie spice*
2 large eggs room temperature
½ cup (118.29 ml) vegetable oil or other neutral oil
¾ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar packed
1½ teaspoons vanilla extract
1½ cups (337 g) pumpkin puree slightly less than a 15oz can

Instructions

Preheat oven to 350°F. Spray a 9 inch round pan with baking oil containing flour and place a 9 inch parchment round on the bottom.

Cinnamon Streusel Topping

Melt the butter in a microwave safe bowl. Whisk together the flour, light brown sugar and cinnamon. Stir in the melted butter until everything is combined well.
Set aside while making the batter.

Pumpkin Spice Cake

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
In a large bowl, whisk together the oil and sugars really well (about 1 minute). Stir in the eggs one at a time, followed by the vanilla extract and pumpkin puree, mixing well after each addition.
Scrape the sides of the bowl as needed to incorporate all ingredients.
Gently stir the dry ingredients into the wet ingredients until no visible flour streaks remain.
Pour the batter into the prepared cake pan and then evenly sprinkle streusel topping over it.
Bake at 350°F until the top feels firm and a toothpick comes out of the center clean (about 42-48 minutes). Let the cake cool in the pan for 15-20 minutes.
Once the pan is cool enough to touch, place a plate on top and carefully flip it over so that the cake lands upside-down on the plate. Then, place a wire rack or another plate over the cake and flip it again so that the cake is right-side-up.
Let the cake finish cooling and then slice it into equal triangles and enjoy!

Video

Notes

Store leftovers in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

*To make your own pumpkin pie spice, mix together:

3 tablespoons ground cinnamon
2 ¼ teaspoons ground nutmeg
2 teaspoons ground ginger
1 ¾ teaspoons ground cloves
1 teaspoon ground allspice

Muffin Version: Fill muffin liners almost full with batter and then sprinkle the streusel on top. Bake at 400°F for 5 minutes and then lower the temperature to 350°F. Continue baking until a toothpick comes out clean (about 20-25 minutes total).

Nutrition