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Pumpkin Coffee Cake with Streusel Icing

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Pumpkin Coffee Cake with Streusel Icing is the ultimate autumn treat, combining a soft, moist cake infused with warm spices like cinnamon and nutmeg. Topped with a crunchy streusel and a drizzle of icing, this delightful dessert is perfect for cozy mornings or festive gatherings. Whether enjoyed alongside a cup of coffee or as a sweet finish to your meal, every bite is sure to evoke nostalgia and warmth.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup brown sugar (for streusel)
  • ½ cup oats (for streusel)
  • ¼ cup flour (for streusel)
  • 3 tbsp melted butter (for streusel)
  • 1 cup powdered sugar (for icing)
  • 2 tbsp milk (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix pumpkin puree, sugar, oil, eggs, and sour cream until smooth.
  3. Gradually fold dry ingredients into wet until just combined.
  4. For the streusel topping, mix brown sugar, oats, flour, and melted butter until crumbly.
  5. Pour half of the batter into the prepared pan; sprinkle with half of the streusel. Repeat with remaining batter and streusel on top.
  6. Bake for about 30-35 minutes or until golden brown.
  7. Let cool slightly before drizzling with icing made from whisking powdered sugar with milk.

Nutrition

Keywords: Feel free to substitute pumpkin puree with applesauce or add nuts for extra crunch. Store leftovers in an airtight container for up to three days at room temperature.

Find it online: https://cookingwithruth.com/irresistible-pumpkin-coffee-cake-streusel-icing-recipe/