Print

Pumpkin Coffee Cake

Moist and rich pumpkin coffee cake with a brown sugar streusel and a vanilla glaze. The perfect Fall treat!

Course Breakfast, Dessert
Cuisine American
Keyword coffee cake, pumpkin coffee cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 24 pieces
Calories 252 kcal

Ingredients

  • 3 cups (370g) white all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons baking soda
  • 3/4 teaspoon EACH: fine sea salt and baking powder
  • 3/4 cup (144g) vegetable oil (or melted coconut oil)
  • 3/4 cup (150g) packed dark brown sugar (light brown works, dark makes for richer flavor)
  • 1/4 cup + 2 tablespoons (108g) pure maple syrup (Grade A)
  • 1/4 cup + 2 tablespoons (83g) heavy cream
  • 1 and 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 cups (334g) good quality canned pumpkin (NOT the entire can)

Streusel

  • 1 cup (123g) white all-purpose flour
  • 3/4 cup + 2 tablespoons (150g) dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cold

Glaze

  • 1 cup (106g) powdered sugar
  • 2-3 tablespoons heavy cream or half and half or whole milk
  • tiny pinch fine sea salt
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. PREP: Preheat the oven to 350 degrees. Lightly grease a 9X13-inch metal baking pan with nonstick cooking spray (or you can line with parchment or foil and then grease for easy cleanup).

  2. DRY INGREDIENTS: In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, fine sea salt, and baking powder; set aside.

  3. WET INGREDIENTS: In a medium bowl, add the oil (if using coconut oil, make sure it's melted and 100% cooled to room temperature), packed dark brown sugar, maple syrup, and heavy cream. Whisk until smooth. Add in the vanilla and pumpkin. If the pumpkin is overly wet, dab a few times with paper towel. I know 1 and 1/2 cups is ALMOST the whole can, but refrain from adding in more as it makes the cake too overly moist. Whisk until smooth.

  4. COMBINE: Pour wet ingredients into dry. Mix until JUST combined being careful to not overmix the batter. Spread the batter evenly in the prepared pan.

  5. STREUSEL: in a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps. Sprinkle the streusel mixture over the pumpkin mixture.

  6. BAKE: Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean (or with a few moist crumbs attached) about 35 to 40 minutes (Mine is always done at 35 minutes). Cool completely in the pan before icing.

  7. GLAZE: Combine all the ingredients in a small bowl (start with 2 tablespoons milk and add more as needed). Whisk with a fork until smooth. Drizzle over the individual pieces and enjoy!

Recipe Video