Go Back

Pumpkin Coffee Cake

Easy, delicious seasonal beautiful coffee cake I know you'll enjoy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 9 -12 servings

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