Here’s a delicious Pumpkin Coffee Cake recipe that’s perfect for fall mornings or anytime you’re craving something cozy and spiced. It features a tender pumpkin cake with a crumbly streusel topping.
### Pumpkin Coffee Cake Recipe
**Ingredients:**
#### For the Cake:
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp ground cloves
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 tsp vanilla extract
– 1/2 cup sour cream or plain Greek yogurt
#### For the Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar, packed
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup unsalted butter, cold and cubed
#### For the Glaze (optional):
– 1/2 cup powdered sugar
– 1-2 tbsp milk
– 1/4 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:**
– Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. **Make the Streusel Topping:**
– In a small bowl, mix together the flour, brown sugar, cinnamon, and nutmeg.
– Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
3. **Prepare the Cake Batter:**
– In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
– In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
– Beat in the eggs, one at a time, mixing well after each addition.
– Add the pumpkin puree and vanilla extract, and mix until smooth.
– Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined; do not overmix.
4. **Assemble the Cake:**
– Spread the cake batter evenly into the prepared baking pan.
– Sprinkle the streusel topping evenly over the top of the batter.
5. **Bake:**
– Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool in the pan on a wire rack.
6. **Optional Glaze:**
– While the cake is cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
– Drizzle the glaze over the cooled coffee cake.
7. **Serve:**
– Slice the pumpkin coffee cake and enjoy! It pairs perfectly with a cup of coffee or tea.
This Pumpkin Coffee Cake is a cozy treat with its spiced pumpkin flavor and crunchy streusel topping.