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Pumpkin Coffee Cake

A delightful treat combining the rich flavor of pumpkin with warm spices, perfect for breakfast, brunch, or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the streusel topping
  • 1 cup streusel topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, spices, and salt.
  3. In another bowl, mix the pumpkin puree, oil, eggs, and milk until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Pour half of the batter into the prepared pan.
  6. Sprinkle half of the streusel topping over the batter.
  7. Pour the remaining batter on top and finish with the remaining streusel.
  8. Bake for 40-45 minutes or until a toothpick comes out clean.
  9. Allow to cool before serving.

Notes

Best served warm or at room temperature. Slice into squares and enjoy plain or with powdered sugar, frosting, or whipped cream. For added moisture, consider adding a teaspoon of vanilla extract to the wet ingredients. Feel free to add chopped walnuts or pecans to the streusel topping.