Pumpkin Coffee Cake
With decadent yet tender pumpkin spiced cake topped with irresistible cinnamon streusel topping, this pumpkin coffee cake is the perfect fall treat.
Servings: 9 squares
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain full fat Greek yogurt
- 1/3 cup coconut oil (or vegetable oil)
- 2 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
Streusel
- 5 tbsp butter melted
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350°F and grease an 8x8 inch baking dish.
- In a large mixing bowl, add the pumpkin puree, brown sugar, maple syrup, coconut oil, plain Greek yogurt and vanilla. Whisk wet ingredients until well combined and set aside.
- In a medium sized mixing bowl, combine the flour, baking powder, baking soda and spices. Mix dry ingredients with a rubber spatula until the spices are evenly incorporated.
- Pour half the dry ingredients into the wet ingredients. Mix to mostly combine, then add remaining dry ingredients and mix just until the batter is combined. Pour the batter into the prepared baking dish and spread into an even layer.
- In a small mixing bowl, add melted butter, flour, brown sugar and cinnamon. Mix ingredients until a wet and crumbly streusel forms.
- Sprinkle streusel over the cake batter in an even layer. Bake pumpkin coffee cake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Allow the pumpkin coffee cake to cool for 15 minutes before cutting into pieces.