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–+ servings

Pumpkin Coffee Cake

Pumpkin Coffee Cake is moist and delicious and full of flavor. Easy to make and great in the morning with a cup of hot coffee. Serve warm topped with a light dusting of powdered sugar.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 10 People

Ingredients
  

Coffee Cake Batter

  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1 Cup Canned Pumpkin Puree
  • 1/2 Cup Light or Dark Brown Sugar packed
  • 1/2 Cup vegetable oil
  • 1/4 Cup Pure Maple Syrup
  • 1/4 Cup Milk

Crumb Topping

  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Unsalted Flour
  • 1/2 Cup Light or Dark Brown Sugar packed
  • 1/4 Teaspoon Kosher Salt
  • 2 Teaspoons Ground Cinnamon

Instructions
 

  • In a medium bowl, add the ingredients for the crumb topping. Use a fork and cut the butter into the other ingredients until you are left with clumps and crumbs.
  • In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves and mix.
  • In a second medium mixing bowl, whisk the pumpkin, brown sugar, oil, maple syrup and milk together.
  • Slowly add the liquid ingredients to the powder ingredients until they are mixed well.
  • Preheat the oven to 350 degrees. Grease a 9 inch square or round baking pan with nonstick spray.
  • Pour the batter into the prepared pan.
  • Sprinkle the crumb topping over the top of the batter as evenly as possible. Use a spoon and lightly push the crumb topping into the batter.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove and allow to cool. Serve.
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