Pumpkin Coffee Cake

Here’s a  recipe for a delicious Pumpkin Coffee Cake—perfectly moist, warmly spiced, and with a crumbly streusel topping. Great for breakfast, brunch, or a cozy snack with coffee.

Pumpkin Coffee Cake Recipe

Ingredients:

For the cake:

• 1 ¾ cups (220g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves (optional)

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup (240g) pumpkin puree (canned or homemade)

• ½ cup (120ml) sour cream or Greek yogurt (for moistness)

For the streusel topping:

• ½ cup (65g) all-purpose flour

• ½ cup (100g) brown sugar, packed

• 1 teaspoon ground cinnamon

• ¼ cup (57g) unsalted butter, cold and cubed

Instructions:

1. Preheat and prepare pan:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easier removal.

2. Make the streusel topping:
   In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Set aside.

3. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.

4. Cream butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

5. Add eggs and vanilla:
   Add eggs one at a time, beating well after each addition. Then mix in vanilla extract.

6. Add pumpkin and sour cream:
   Beat in the pumpkin puree and sour cream until combined.

7. Combine wet and dry:
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

8. Pour batter and add streusel:
   Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter.

9. Bake:
   Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

10. Cool and serve:
    Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Tips:

• Use real pumpkin puree (not pumpkin pie filling) for best results.

• Sour cream or Greek yogurt adds moisture and tanginess; you can substitute with buttermilk if you prefer.

• You can add chopped nuts (walnuts or pecans) into the streusel for extra crunch.

• Leftovers keep well covered at room temperature for 2-3 days or refrigerated for up to a week.