Pumpkin Coffee Cake
This Pumpkin Coffee Cake takes the classic morning treat to the next level with a delicious pumpkin twist. Perfect for fall, this coffee cake is made with Greek yogurt so that it’s ultra soft and moist. With warm spices and a crumbly streusel topping, this tasty cake is about to be on rotation in your kitchen all season long.
Carrot Cake Coffee Cake? Check. Cinnamon Streusel Coffee Cake? Check. Apple Coffee Cake Muffins? Check. Pumpkin Coff— wait a minute! That was us when we realized we haven’t yet tried a recipe for pumpkin coffee cake. It feels wrong, it being pumpkin season and all not to have a pumpkin coffee cake recipe.
Well, folks, we’re here to rectify that and bring you this delicious pumpkin spiced coffee cake that will have you wishing it was fall all year round. Make your streusel topping, then the batter, assemble, and bake. It’s simple and easy to make, but incredibly flavorful. Serve it as a breakfast or brunch treat, or even as a dessert with a dollop of whipped cream or vanilla ice cream on top. Yummyyyyy.
Ingredients:
- Rolled oats
- All-purpose flour
- Light brown sugar
- Cold unsalted butter
- Ground cinnamon
- Eggs
- Maple syrup
- Pumpkin puree
- Greek yogurt
Instructions:
- Preheat oven to 350℉ and line an 8×8-inch dish with parchment paper.
- Prepare streusel topping by combining oats, flour, brown sugar, butter, cinnamon, and vanilla extract.
- Mix dry ingredients in a bowl and set aside.
- Mix wet ingredients in a separate bowl.
- Combine wet and dry ingredients.
- Transfer batter to baking dish, top with streusel topping, and bake for 40 minutes.
- Cool for 15 minutes before serving.
This pumpkin coffee cake can easily be made dairy-free by making a few substitutions. Enjoy this warm, cozy, and delicious treat that fills your kitchen with the sweet smell of fall!
