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Pumpkin Coffee Cake

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Meet your new favorite fall bake—this pumpkin coffee cake is soft, spiced, and layered with a buttery cinnamon streusel that melts in your mouth. It’s the kind of cozy treat that makes mornings brighter and afternoons sweeter. Serve it warm with a cup of coffee or tea and enjoy a slice of autumn any time of day.

Ingredients

Scale

For the Cake:

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon

½ tsp nutmeg

½ cup pumpkin purée

½ cup brown sugar

¼ cup granulated sugar

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

⅓ cup plain Greek yoghurt or sour cream

For the Streusel Topping:

⅓ cup brown sugar

2 tbsp flour

2 tbsp cold butter

½ tsp cinnamon

Optional: chopped pecans or walnuts

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8″ baking dish.

Mix dry cake ingredients in one bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and yoghurt.

Gradually mix dry ingredients into wet until just combined.

Pour batter into prepared pan.

For streusel: mix brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.

Bake for 35–40 minutes or until a toothpick comes out clean.

Cool slightly before slicing. Serve warm or at room temperature.

Nutrition

Find it online: http://minikitchenmagic.com/pumpkin-coffee-cake/