Pumpkin Coffee Cake
A classic coffee cake with a pumpkin twist! A moist and delicious pumpkin coffee cake base topped with a brown sugar, butter, and cinnamon crumble.
Ingredients
Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup canned pumpkin puree
- ½ cup plain greek yogurt
- ½ cup brown sugar packed
- ½ cup vegetable oil
- ¼ cup maple syrup
- 1 egg
Crumble Topping
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- ¼ cup butter cold
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350.
Crumble Topping
- Mix together the brown sugar, flour, and cinnamon. Then, mix in butter, cut up into small pieces. Mix until small clumps form.
Pumpkin Coffee Cake
- Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice until evenly distributed. In a separate bowl, mix together the pumpkin, yogurt, brown sugar, syrup, oil, and egg.
- In a 9x9 greased pan, pour in the pumpkin coffee cake mix. Spread with a spoon or spatula until it's even on top.
- Place the crumble topping on top of the pumpkin coffee cake, evenly distributing. Press gently into the batter to form a crust.
- Bake for about 30 minutes. Insert toothpick to detect if the cake is done.
- Remove from the oven and let cool.
- Cut into pieces and enjoy!
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