Pumpkin Coffee Cake with Streusel
Moist, spiced pumpkin coffee cake with buttery streusel and vanilla glaze — perfect for fall breakfast or brunch. Easy and great for sharing!
Ingredients
- 1 ½ cupsall-purpose flour
- ½ cupgranulated sugar
- ½ cupbrown sugar
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- 1 tablespoonpumpkin pie spice
- ¼ teaspoonsalt
- ½ cuppumpkin puree
- ½ cupvegetable oil
- 2 largeeggs
- 1 teaspoonvanilla extract
- ½ cupall-purpose flour
- ½ cupbrown sugar
- 1 teaspoonground cinnamon
- ¼ cupunsalted butter, cold
- ½ cuppowdered sugar
- 2 tablespoonsmilk
- ½ teaspoonvanilla extract
Directions
- 1
Preheat your oven to 350°F. Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
- 2
In a small bowl, mix together the flour, brown sugar, and cinnamon for the topping. Cut in the chilled butter until large crumbs form. Set aside.
- 3
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- 4
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- 5
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- 6
Pour the batter into the prepared baking pan. Sprinkle the crumb topping evenly over the top of the batter.
- 7
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Prepare the glaze. Add the glaze ingredients to a small bowl and mix well.
- 9
Allow the cake to cool for 10 minutes. Drizzle with the glaze before slicing and serving. Enjoy with a cup of coffee or tea!