Pumpkin Coffee Cake
The prettiest, easiest, and most delicious Pumpkin Coffee Cake with Cinnamon Pecan Streusel for all of your Fall baking needs! Every bite is moist, pumpkin-y, perfectly sweet, with a little bit of crunch from the streusel...SO. GOOD.
4 Quick Tips For This Pumpkin Coffee Cake
01 Be sure to check the expiration date on your baking powder and baking soda.
02 You need to use pumpkin puree for this recipe, NOT pumpkin pie filling.
03 Let the cake cool completely before turning out of the pan.
04 Remember to preheat your oven!
In the bowl of the food processor, pulse brown sugar, pecans, pumpkin pie spice, flour, and salt until combined.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Add vegetable oil, milk, eggs, vanilla, and pumpkin purée.
Mix until smooth.
Pour half of batter into prepared pan.
Top with streusel, being careful not to let it touch the sides or center of the pan.
Top with remaining batter.
Bake at 350 degrees F for 45 minutes, or until cake tests done.
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