Irresistibly Moist Pumpkin Coffee Cake with Sweet Glaze

This Pumpkin Coffee Cake is a delightful treat, perfect for breakfast or dessert, blending the comforting flavors of pumpkin, cinnamon, and nutmeg.

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Course: Dessert

Cuisine: American

Keyword: baking, Coffee Cake, fall desserts, Pumpkin Coffee Cake, pumpkin recipes, Seasonal Treats

Prep Time: 15

Cook Time: 35

Cooling Time: 30

Total Time: 1 20

Servings: slices

Calories: 320kcal

2 cups All Purpose Flour Substitute with gluten-free flour for a gluten-free version.
1 teaspoon Baking Soda Ensure it’s fresh for maximum effectiveness.
1 teaspoon Baking Powder Check expiry for best results.
½ teaspoon Salt A pinch is sufficient.
1 teaspoon Pumpkin Pie Spice Can substitute with equal parts cinnamon and nutmeg.
1 cup Pumpkin Puree Do not use pumpkin pie filling.
½ cup Light Brown Sugar White sugar can be used as a substitute.
½ cup Granulated Sugar Adjust if a less sweet flavor is desired.
½ cup Canola Oil Can substitute with melted butter or applesauce for a healthier twist.
½ cup Milk Use any milk (dairy or plant-based) as a substitute.

Preheat the oven to 350°F. Grease a 9x9-inch baking pan with nonstick cooking spray.
Combine the dry ingredients in a large bowl. Whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well mixed.
Mix the wet ingredients in a separate bowl. Combine pumpkin puree, light brown sugar, granulated sugar, canola oil, and milk, stirring until everything is smoothly incorporated.
Fold the wet mixture into the dry ingredients gently. Stir until just combined, being careful not to overmix.
Pour the batter into the prepared pan. Spread it evenly and sprinkle the streusel topping over the surface.
Bake for 30-35 minutes. Check if it’s done by inserting a toothpick in the center.
Cool for 30 minutes before drizzling with the sweet glaze.

Optional: Garnish with chopped nuts on top for an extra crunchy finish.