Pumpkin Spice Coffee Cake
Pumpkin Spice Coffee cake is a simple coffee cake recipe made with pumpkin puree and pumpkin pie spice. It’s the perfect fall version of this classic recipe that can be enjoyed for breakfast or as a sweet treat. It pairs perfectly with coffee or tea.
Servings: 12 slices
Preheat oven to 350°F. Grease the inside of a 9 x 13-inch baking pan. In a small bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer, cream the butter and sugar together.
Add the eggs one at a time. Slowly add the milk, pumpkin puree, and pumpkin pie spice.
Gradually mix in the flour mixture a little at a time until everything is well blended.
Spread evenly into the prepared baking pan.
In the same small bowl used for the flour mixture, mash together all the ingredients for the crumb topping with a fork until moist crumbles form.
Sprinkle the crumbs evenly over the cake batter.
Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- This recipe can be made egg free by replacing the eggs with an egg substitute. The final result will be more bar-like rather than cake-like.
- Be sure to use pureed pumpkin, not pumpkin pie filling.
- Store leftover coffee cake, tightly wrapped with plastic wrap in the refrigerator. Use within 1 week.
Serving: 1slice | Calories: 326kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 307mg | Potassium: 170mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5926IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg