Pumpkin Streusel Coffee Cake Recipe
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan or an 8-inch springform pan with butter or non-stick cooking spray to ensure the cake releases easily after baking.
- In a medium bowl, combine the flour, brown sugar, and cinnamon for the topping. Use a pastry cutter or your fingers to work the cold, cubed butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if you are using them, then set the bowl aside.
- In a large mixing bowl, whisk together the 2 cups of flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large lumps of spice or flour for a consistent texture.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well-combined.
- Gradually pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together gently. Be careful not to overmix, as this can lead to a tough cake; stop as soon as no more streaks of flour are visible.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping generously over the entire surface. Place the pan in the center of the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 15 minutes before slicing.