Pumpkin Coffee Cake (Edit recipe)

Is there really ever a reason to make coffee cake? I mean, the streusel is the best part. In this case, make it pumpkin. These deliciously fluffy pumpkin coffee cake bars are perfect for any time of day, and are simple for anyone to make!

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	252
Fat:	12 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	22 g
Sodium:	129 mg
Fiber:	1 g
Sugars:	22 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 12

Ingredients

for the bread

for the crumble

100 gram All Purpose Flour
100 gram Light Brown Sugar
5 Tbsp Unsalted Butter, melted
2 tsp Pumpkin Pie Spice, or cinnamon

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

for the crumb topping

Mix together the ingredients for crumb topping and set in the fridge for 15 minutes.

for the cake

Preheat the oven to 350° and line a square cake pan with parchment paper. Grease the parchment.
Mix together the wet ingredients (eggs, pumpkin, sour cream, oil, vanilla, and both sugars). Set aside.
In another bowl, whisk together the flour, baking powder, pumpkin spice, and pinch of salt. Add the wet ingredients to the dry ingredients and whisk until the batter just comes together.
Pour the batter into the loaf pan and sprinkle the top of the cake with a generous amount of crumb topping.
Bake at 350° for 35 minutes. Let cool 20 minutes before slicing and serving