Pumpkin Coffee Cake- Moist coffee cake loaded with pumpkin and topped with a streusel topping, chopped pecans and powdered sugar glaze.
October = Pumpkin season overload 🎃
Remember: This is just the food blogging world. In the real world, eat pumpkin whenever you want.
Today, it’s coffee cake. It’s loaded with pumpkin, filled with brown sugar-cinnamon filling, topped with streusel and a powdered sugar glaze. Plus, pecans…if you wish. They are totally optional.
The Ingredients List:
- Pumpkin
- Flour + Salt+Baking Powder
- Ground cinnamon+ Nutmeg
- Sugar ( brown and white)
- Butter
- Eggs
- Milk
- Powdered sugar
- Chopped pecans (optional)
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Notes:
- Pecans are optional. You can either add them to your streusel mixture of just sprinkle the top of the coffee cake before serving.
- Be sure to use pumpkin puree, not pumpkin pie filling.
How to Make Pumpkin Coffee Cake:
First, mix your batter. Remember not to over mix your batter. This will give your cake a nice light texture. Over mixing can give you a dense cake.
Take half your batter. (Half..not all!) and spread it into the pan. Top that with the filling ingredients. Then, spread on the rest of the batter.
Sprinkle the top with your streusel mixture. Then, bake!
Once it’s baked completely, let it sit for 15-20 minutes before removing from the pan. Then, drizzle on the powdered sugar glaze.
More Pumpkin! 🎃
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linking up and weekend potluck
Pumpkin Coffee Cake
Pumpkin Coffee Cake- Moist coffee cake loaded with pumpkin and topped with a delicious streusel topping, chopped pecans and powdered sugar glaze.
Ingredients
FOR CAKE:
- 1/3 cup butter, melted
- 2 eggs
- 1 cup sugar
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- dash of salt
- 1 tsp baking powder
- 1 1/2 cups flour
FOR FILLING:
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
FOR TOPPING:
- 2/3 cup sugar
- 2/3 cup flour
- 1 tsp ground cinnamon
- 4 TBSP butter, melted
- chopped pecans, optional
FOR ICING:
- 1/2 cup powdered sugar
- 2 TBSP milk
Instructions
- Preheat oven to 350 degrees. Grease a 8-9 inch pan ( round or square).
- In a bowl, mix together ingredients for filling. Set aside.
- In another bowl, mix together ingredients for topping. Using a fork, mix together until crumbly. Set aside.
- Make cake batter: In a bowl, whisk together melted butter, eggs, sugar and pumpkin. Then, add in flour, salt, cinnamon, nutmeg and salt. Mix until just combined. Don't over mix!
- Spread half of the batter into the prepared pan. Sprinkle the filling on top. Spread the remaining batter on top.
- Sprinkle the top with the topping mixture.
- Bake 30-35 minutes or until toothpick comes out clean. Let cake cool for 15-20 minutes before removing from pan. To make icing, whisk together powdered sugar and milk until smooth. Drizzle on cooled cake
Notes
- adapted from king Arthur flour
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 586Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 82mgSodium: 211mgCarbohydrates: 88gFiber: 4gSugar: 57gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
This looks so incredibly moist! I just made myself a cup of coffee and I’m craving a piece of this beautiful cake right now 😀
This was perfect pumpkin delight! Hubby and friends loved it. Will Make again!! Thanks for all the great recipes you share! Hoping you and yours have a blessed 2023!
Thank you Sherry! Glad it was a success! Happy New Year 🙂