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Pumpkin Coffee Cake

A moist cake filled with hints of cinnamon, nutmeg, and clove, topped with a crumbly streusel, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree ensure it's Halal certified
  • 0.5 cups vegetable oil
  • 2 large eggs ensure they're Halal
  • 1 tsp vanilla extract check for Halal certification
Optional Ingredients
  • 0.5 cups chopped walnuts or pecans optional
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
  3. In a large bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until everything is well blended.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
  5. If you’re using walnuts or pecans, gently fold them into the batter.
Baking
  1. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes. Once slightly cooled, transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

This cake can be stored at room temperature for up to 2 days in an airtight container. For longer-lasting freshness, refrigerate it for up to a week. If freezing, wrap tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge and warm before serving.