Pumpkin Coffee Cake

🎃 Pumpkin Coffee Cake Recipe

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves (optional)

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup pumpkin purée (not pumpkin pie filling)

• ¼ cup sour cream or Greek yogurt

For the Streusel Topping:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• 1 tsp cinnamon

• ¼ tsp salt

• ¼ cup cold unsalted butter, cubed

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk or cream

• ¼ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment.

2. Make the Streusel Topping:
   In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or fork until crumbly. Set aside.

3. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Cream Wet Ingredients:
   In a large bowl, beat the butter and sugars until fluffy (about 2–3 minutes). Add eggs one at a time, then mix in vanilla, pumpkin purée, and sour cream.

5. Combine Wet & Dry:
   Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.

6. Assemble:
   Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the streusel over the top.

7. Bake:
   Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Glaze (optional):
   Let the cake cool for 15 minutes. Whisk together glaze ingredients and drizzle over the cake before serving.

✅ Tips

• Use fresh pumpkin purée for even more flavor, but canned works well.

• Add chopped nuts (like pecans or walnuts) to the streusel for crunch.

• Store covered at room temp for 2 days, or refrigerate for up to 5 days.