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Cinnamon Streusel Pumpkin Coffee Cake

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Cinnamon Streusel Pumpkin Coffee Cake is a delightful autumn treat that combines the rich flavors of pumpkin and cinnamon with a crunchy streusel topping. This moist coffee cake is perfect for cozy gatherings or a comforting afternoon snack, elevating your coffee break to something truly special. With its inviting aroma and warm spices, every bite transports you to fall afternoons spent in the kitchen.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • For the Streusel Topping:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 cup chopped nuts (optional)
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a bowl, mix together flour, sugars, baking powder, cinnamon, and salt. In another bowl, whisk pumpkin puree, eggs, melted butter, and vanilla until smooth. Gently combine wet and dry ingredients.
  3. For the streusel topping, blend softened butter, brown sugar, flour, cinnamon, and nuts until crumbly.
  4. Pour half of the batter into the prepared dish. Sprinkle with half of the streusel topping. Layer remaining batter and top with remaining streusel.
  5. Bake for 30–35 minutes or until a toothpick comes out clean. Allow to cool before slicing.

Nutrition

Find it online: https://carmenrecipes.com/cinnamon-streusel-pumpkin-coffee-cake/