Description
This Pumpkin Coffee Cake features a moist pumpkin batter topped with a crunchy streusel, perfect for breakfast or a snack. Infused with warm spices and customizable with nuts or chocolate chips, its a delightful fall treat that pairs wonderfully with coffee or tea.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup cold butter, cubed
- 1/2 cup chopped nuts (optional, for streusel)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In another bowl, mix the granulated sugar and brown sugar. Add the vegetable oil and whisk until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if using.
- In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel. Add the cold, cubed butter and mix until it resembles coarse crumbs. Fold in nuts if desired.
- Grease a 9×13 inch baking pan or line it with parchment paper.
- Spread the pumpkin batter evenly in the prepared baking pan.
- Sprinkle the streusel mixture evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Once cool, cut into squares or rectangles.
- Serve as is or dust with powdered sugar. Pairs well with coffee or tea.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for longer storage.
Notes
- Feel free to customize the cake by adding your favorite nuts or chocolate chips.
- For a sweeter touch, dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes