Description
A moist and flavorful spiced pumpkin coffee cake with a delicious streusel topping, perfect for fall.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin purée
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp pumpkin spice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin purée, milk, and vanilla.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra flavor, add chopped nuts to the streusel topping.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American