Pumpkin Coffee Cake

The perfect Pumpkin Coffee Cake! This coffee cake is deliciously moist and packed with pumpkin flavor. But the best part of all is the crunchy, buttery cinnamon streusel topping with cinnamon streusel topping that will keep you coming back for more!

4.88 from 8 votes

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Calories: 290kcal

Author: Cathy Trochelman

Ingredients

Coffee Cake

2 cups all purpose flour
2 1/2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
1/2 teaspoon salt or 1/2 teaspoon if using unsalted butter
3/4 cup brown sugar packed
1/4 cup canola oil
1 cup pumpkin puree
1/2 cup milk

Streusel Topping

3/4 cup brown sugar packed
1/2 cup all purpose flour
4 Tablespoons salted butter softened
1/2 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350°.
In a large bowl, combine pumpkin puree, brown sugar, milk, and oil. Stir well.
Add flour, baking powder, pumpkin pie spice, and salt. Stir just until blended.
Spoon batter into a greased 8x8 inch baking pan.
Prepare streusel by mixing ingredients together with a fork or pastry blender until they resemble coarse crumbs.
Sprinkle streusel topping evenly over batter
Bake at 350° for 50-60 minutes, until top is golden brown and toothpick inserted in center comes out clean.

Notes

I adjusted the original recipe based on reader feedback. This recipe has all the same delicious flavor, but the texture has been improved by eliminating the egg and using oil instead of butter.

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