It really wouldn’t be pumpkin week if I didn’t close it out with something sweet! You can find the first two recipes from pumpkin week here and here. Since I already have a really delicious pumpkin bread here on the blog, I wanted a pumpkin coffee cake. I have a morning-after-thanksgiving tradition of enjoying a slice of pumpkin pie for breakfast (with extra whipped cream, of course), so pumpkin for breakfast is perfect in my book. In addition to a cinnamon streusel topping, this pumpkin streusel coffee cake has a maple glaze on it too. It’s all about those layers!
This coffee cake could be a dessert or breakfast. It’s perfect with coffee or tea. It’s what I want to have on the couch in the afternoon reading a book while all my kids nap. That’s basically my dream afternoon, and with an easy baked good like this, a moment like that is never too far away.
I think this pumpkin streusel coffee cake would make a perfect Thanksgiving breakfast! I hope you make it sometime this fall, because it’s the perfect breakfast treat.
- 1 cup pumpkin puree
- ¼ cup canola or vegetable oil
- 2 eggs
- 1 tsp. vanilla extract
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1½ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ½ tsp. ginger
- ¼ tsp. cloves
- ¾ cup flour
- ⅓ cup brown sugar
- 1 tsp. cinnamon
- ¼ cup melted butter
- 1 cup powdered sugar
- ¼ tsp. vanilla
- 2 tbsp. maple syrup
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x12 baking dish with nonstick cooking spray and line with parchment paper for easy removal.
- In a large bowl, whisk together the pumpkin, oil, eggs, vanilla, granulated sugar, and brown sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and make your streusel topping.
- In a small bowl, mix together the flour, brown sugar, cinnamon, and melted butter until it's the consistency of wet sand. Sprinkle over the coffee cake and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before carefully removing using the parchment paper.
- In a small bowl, make the maple glaze. Whisk together the powdered sugar, vanilla, and maple syrup. Drizzle over the cooled coffee cake, slice, and serve.
- Enjoy!
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