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Pumpkin Coffee Cake Perfect for Fall Cozy Mornings

Pumpkin Coffee Cake
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A moist and tender pumpkin coffee cake with a sweet crumb topping. Perfect for fall mornings or an afternoon treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F. Grease a 9-inch square baking pan.
  2. In a bowl, whisk together 1 1/2 cups flour, baking soda, 1 teaspoon cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, beat sugar, oil, and eggs until smooth. Stir in pumpkin, sour cream, and vanilla.
  4. Add the dry ingredients to the wet mixture. Stir until just combined.
  5. Pour the batter into the prepared pan.
  6. In a small bowl, mix brown sugar, 1/4 cup flour, melted butter, and 1 teaspoon cinnamon until crumbly.
  7. Sprinkle the crumb topping evenly over the batter.
  8. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute pumpkin pie spice for the individual spices.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-coffee-cake-recipe/