Pumpkin Streusel Coffee Cake
The perfect afternoon snack or breakfast treat, you'll love how moist and flavorful this coffee cake is.
Servings 16 servings
Calories 260kcal
Cost 8
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 2 ½ cups flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
Filling
- ½ cup brown sugar
- 1 teaspoon cinnamon
Streusel Topping
- ⅔ cup brown sugar
- ⅔ cup rolled oats
- ¼ cup butter, softened
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 9 baking pan with nonstick cooking spray.
- In a large bowl, whisk together the sugar, butter, pumpkin, and eggs using a handheld mixer. Add in the flour, baking powder, salt, and spices. Stir to combine. Pour half of the batter into the bottom of the greased baking pan using a rubber spatula to smooth.
- In a small bowl, toss together the brown sugar and cinnamon for the filling. Sprinkle the filling over the batter in the pan.
- Top with the remaining batter, using a spatula to spread.
- In the small bowl, combine the brown sugar, oats, and butter for the streusel. Use hands to sprinkle the streusel over the top of the coffee cake.
- Bake for 40-45 minutes until a toothpick inserted in the middle comes out clean. Cool for 5 minutes on a wire rack before serving.
Notes
Store coffee cake in an airtight container in the fridge for up to a week. You can easily make this recipe ahead of time and freeze as well.