Description
This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.
Ingredients
Scale
For the Crust:
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup milk
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup powdered sugar, sifted
- 1 tbsp milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
- Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
- Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
- Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
- Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
- Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!
- Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
- Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.