Pumpkin Coffee Cake

My sister-in-law, Kay, came for a visit last week. As she walked in the door, she handed me a plate of something; something which smelled “out of this world” yummy. And it was! Pumpkin Coffee Cake. Have you ever made pumpkin coffee cake? Well, this recipe will knock your socks off. It truly is everything you want in a cake–moistness, flavor, eye-appealing and taste sensational!

Pumpkin Coffee Cake

Print Recipe

Easy, delicious seasonal beautiful coffee cake I know you'll enjoy

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Total Time:45 minutes mins

Ingredients

• Struesel:
• 1/2 C brown sugar
• 1/4 C flour
• 1/2 C chopped pecans
• 1 t cinnamon
• 3 T butter melted
• Cake:
• 2 C flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t ginger
• 1/4 t nutmeg
• 1/2 C brown sugar
• 1/2 C sugar
• 1 C pumpkin canned
• 1/2 C veggie oil
• 4 oz sour cream
• 2 eggs
• Glaze:
• 1/2 C powdered sugar
• 2 T maple syrup

Instructions

• Preheat oven to 350. Grease 8x8 square pan with cooking spray.
• Streudel:
• In a small bowl, combine all of streusel ingredients and set aside.
• Cake:
• In a large bowl stir together pumpkin oil, sour cream and eggs. Add in all of dry ingredients and stir altogether. Pour half of the batter into baking pan; sprinkle batter with half the streudel. Pour the rest of batter in pan. Top with struesel.
• Bake 35-40 minutes until toothpick inserted comes out clean.
• While cooling, make frosting: in a small bowl stir together powdered sugar and syrup. Drizzle frosting over warm cake. Enjoy

Course: Dessert and Breakfast

Servings: 9 -12 servings

Author: Denise (sister-in-law, Kay)

Some other pumpkin recipes to enjoy. 

The BEST Sugar-Free, Low-Carb Pumpkin Pie

Pumpkin Chocolate Chip Cookies

Enjoy!

Harvest is underway! Keep an eye out on the road. 🙂 Have a great day!