Description
This Pumpkin Streusel Coffee Cake is an irresistible combination of moist pumpkin cake topped with a crunchy streusel, perfect for fall gatherings or a cozy treat at home.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar
- 1/2 cup chopped nuts
- 1/2 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into a greased baking pan.
- In a small bowl, combine the brown sugar, chopped nuts, and rolled oats to make the streusel topping.
- Sprinkle the streusel mixture evenly over the batter in the pan.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
- Serve warm or at room temperature.
Notes
- Always opt for fresh pumpkin puree and spices for the best flavor.
- Prep Time: 20
- Cook Time: 45
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: pumpkin, coffee cake, streusel, fall, dessert