Description
Tender, spiced, and cozy — this easy pumpkin coffee cake is perfect for fall mornings, dessert, or an afternoon treat with coffee.
Ingredients
2 cups all-purpose flour
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup
¼ cup all-purpose flour (topping)
¼ cup light brown sugar (topping)
1 tbsp cinnamon (topping)
4 tbsp cold butter (topping)
Optional: ½ cup chopped pecans or walnuts (topping)
Instructions
1. Preheat oven to 350°F and grease or line a 9-inch square pan.
2. In a large bowl, whisk flour, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a separate bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk.
4. Gently fold wet ingredients into dry until just combined.
5. Spread batter evenly in pan.
6. In a small bowl, mix topping ingredients and cut in butter until crumbly.
7. Sprinkle topping over batter.
8. Bake 35–40 minutes, until a toothpick comes out mostly clean.
Notes
Optional glaze: Mix 1 cup powdered sugar, 2 tbsp milk, ¼ tsp vanilla, dash cinnamon.
Cool completely before slicing.
Perfect for breakfast, dessert, or snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 25g
- Sodium: 186mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14mg