Easy Pumpkin Coffee Cake

Fall 2020 is about enjoying all the little things. Fall foliage, apple cider, cooler weather and of course pumpkin desserts. I was in search of a pumpkin dessert that also doubled as a dessert my kitchen helper already loves, which is coffee cake. So when I came across this Pumpkin Coffee Cake recipe from King Arthur Baking I knew I had to try it.

This recipe is a classic streusel coffee cake with the thick layer of crumb topping and center layer of more delicious sugar cinnamon mixture. The pumpkin flavor is not overpowering and the cake has a great texture. The use of the oil really provides a moist and delicious cake. There are three parts of this recipe and it’s pretty easy to put together, this would be a great Thanksgiving morning breakfast treat, Sunday brunch and if you are like me, a perfect companion to my 3pm coffee break.

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Recipe Source: King Arthur Baking Pumpkin Streusel Coffeecake

Products Used (Affiliate Links I can enjoy another cup of coffee!)

8″ Nonstick Baking Pan
Glass Bowls
GIR Mini Whisk
GIR Silicone Mini Spoons

Easy Pumpkin Coffee Cake (King Arthur Baking: Pumpkin Streusel Coffeecake)

Prep Time: 20 mins
Cook Time: 40-45 mins
Yields: 9 slices

Ingredients

  • TOPPING
  • 2/3 Cup Granulated Sugar
  • pinch of salt
  • 2/3 Cup All-purpose Flour
  • 1 Teaspoon Cinnamon
  • 4 Teaspoons Butter, Melted
  • FILLING
  • 1/3 Cup Brown Sugar, packed
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon unsweetened cocoa
  • CAKE
  • 1/3 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1 Cup Pumpkin Puree
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 1/2 Cups All-purpose Flour

Method

  1. Preheat over to 350° degrees and spray a 8" square nonstick pan
  2. In a large bowl mix together the Topping. Sugar, Salt, Flour and Spices. Once combined, add the melted butter. You can use your fingers to mix and create the crumble.
  3. In a small bowl mix together the Filling. Brown sugar, spice and cocoa powder mix until combined
  4. In a large bowl mix the Cake ingredients together. Whisk together the eggs, oil, sugar, pumpkin, spices, salt and baking power. Add the flour and stir together until smooth.
  5. Pour half of the batter in the pan. Spread to cover all four corners. Sprinkle the filling evenly over the batter. Add the other half of batter on top. Spread out evenly and then add the crumb topping. There may seem like a lot of topping, but it does cook down a bit and it's a classic streusel detail.
  6. Bake until the top is light brown and cake taster inserted comes out clear. 40-45 minutes. (if you are using a glass baking pan you may need to bake longer)
  7. Allow cake to cool before serving. Enjoy!

Additional Info

Don't have Pumpkin Pie Spice. Combine these spices 1/2 tsp cinnamon, 1/4 tsp of ginger and nutmeg

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2 Comments

  • comment-avatar
    Erica September 1, 2020 (1:52 pm)

    Thank you for the recipe! Do you have any suggestions on how to make this with less sugar in the cake?

    • comment-avatar
      Nicole Bedard September 1, 2020 (3:43 pm)

      Hi Erica. I did a little research and you could eliminate the 1 cup of sugar and replace it with 3/4 cup honey. Also keep in mind that this is adding in more liquid so reduce the oven temperature 25 degrees.