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Moist Cinnamon Streusel Pumpkin Coffeecake Delights You!

Moist Cinnamon Streusel Pumpkin Coffeecake
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A deliciously moist pumpkin coffeecake topped with a cinnamon streusel that is perfect for breakfast or dessert.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup cold butter
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed.
  5. Pour the batter into the prepared baking pan.
  6. In a separate bowl, mix the brown sugar, cold butter, and chopped nuts to create the streusel topping.
  7. Sprinkle the streusel mixture evenly over the batter.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool before serving.

Notes

  • For a richer flavor, use brown sugar in the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This coffeecake can be frozen for up to 2 months.

Nutrition

Find it online: https://recipeshungry.com/moist-cinnamon-streusel-pumpkin-coffeecake-recipe/