Pumpkin Coffee Cake
Pumpkin Coffee Cake is the PERFECT fall breakfast, made with real pumpkin, brown sugar, and fall spices, ready in under an hour!
Servings: 12 servings
Calories: 383kcal
Equipment
- 1 9x3" baking dish
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 2 1/2 cups gluten free all-purpose flour 1:1
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder double-acting
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree 100% pumpkin
- 1 cup 2% milk
Topping
- 4 tablespoons unsalted butter softened
- 3 tablespoons gluten free all-purpose flour 1:1
- 1/2 cup light brown sugar
- 1/2 cup pecans chopped
- 1/2 cup rolled oats certified gluten free
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F and grease a 9×13″ baking dish with butter or cooking spray. In a stand mixer, cream together the butter and white sugar until just combined.
- On medium-low speed, add the brown sugar and vanilla extract. Add one egg at a time until just combined. Be careful not to over-mix the wet ingredients.
- In a separate medium bowl, whisk together the dry ingredients until evenly combined.
- Set the mixer on medium and add the dry ingredients and pumpkin puree. Then slowly pour in the milk. Stop the mixer and use a spatula to scrape the sides and bottom of the bowl, then mix again until combined. Add the cake batter to the prepared baking dish, using a spatula to spread it evenly.
- In a separate bowl, mix together all of the topping ingredients until everything looks wet, then evenly sprinkle topping over the cake batter.
- Bake uncovered for 40-45 minutes, or until a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!
Storage
Store at room temperature in an airtight container for 2-3 days.
Freeze in an airtight container for 2-3 months.
Cooking Tips
- If you don't like nuts, you can just leave them out of the recipe.
- Be careful not to over-mix the batter. Once all of the ingredients are added, mix until everything is just combined to avoid a dense cake.
- Bringing the butter and eggs to room temperature will help ensure that everything mixes more smoothly. Don't leave the butter out for too long if you're in a warmer environment, or it won't cream together with the sugar effectively. 20 minutes before you start baking should do the trick.
- The cake is done when a toothpick inserted into the center of the cake comes out clean.
- If you're not gluten free, you can use the same amount of regular flour in this recipe.
Nutrition
Calories: 383kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 309mg | Potassium: 210mg | Fiber: 5g | Sugar: 29g | Vitamin A: 3599IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg
