Pumpkin Spice Coffee Cake

A streusel topped moist coffee cake flavored with pumpkin and fall spices. #pumpkincake #pumpkinspicecake #pumpkincoffeecake

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This pumpkin spice coffee cake is incredibly moist and tender. It's bursting with pumpkin flavor and pumpkin spice.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 40

Servings servings

Calories 220

Author Lily Ernst

Ingredients

Cake

2 cups (250g) all-purpose flour
2 tsp pumpkin spice or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (114g) unsalted butter room temperature
1 1/4 cup (250g) granulated sugar
2 large eggs
1 cup (250g) pumpkin puree

Streusel

1/3 cup (42g) all-purpose flour
1/3 cup (67g) granulated sugar
1/2 tsp pumpkin spice or cinnamon
2 Tbsp (30ml) melted butter

Instructions

Preheat oven to 350F. Butter and flour a 10″ tube pan.
In a medium bowl, toss together the flour, pumpkin spice, baking powder, baking soda and salt. Set aside.
2 cups (250g) all-purpose flour, 2 tsp pumpkin spice, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
In a small bowl, mix together all the dry streusel ingredients. Stir in the butter until all is moistened. Set aside.
1/3 cup (42g) all-purpose flour, 1/3 cup (67g) granulated sugar, 1/2 tsp pumpkin spice, 2 Tbsp (30ml) melted butter
Using an electric mixer or stand mixer with paddle attachment, cream together the butter and sugar until combined.
1/2 cup (114g) unsalted butter, 1 1/4 cup (250g) granulated sugar
Beat in the eggs, one at a time, mixing well in between. Scrape the bottom of the bowl as needed. Mix in the pumpkin puree until smooth.
2 large eggs, 1 cup (250g) pumpkin puree
Stir in the dry ingredients until just combined. Batter will be thick. Spoon the batter into the prepared baking pan.
Break up the streusel into small pieces and sprinkle over top of the batter.
Bake for 38-40 minutes or until a toothpick inserted into the center comes out clean.

Notes

If preparing in a bundt pan, add an extra 1/4 cup of sugar to the batter (so a total of 1 1/2 cups sugar) and skip the streusel. Dust with powdered sugar before serving if desired.

You can make this cake the night before or the morning of the day you plan to serve it. Leftovers can be stored wrapped up at room temperature for up to 3 days.

Nutrition