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Pumpkin Fritter Coffee Cake with Cinnamon Swirl and Glaze

A delicious Pumpkin Fritter Coffee Cake that's moist, tender, and infused with warm spices, topped with a creamy glaze perfect for any occasion.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup canned pumpkin puree
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar for the batter
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 2 tsp vanilla extract
Cinnamon Swirl
  • 1/3 cup packed brown sugar
  • 2 tsp ground cinnamon
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 5 tbsp cold unsalted butter, cubed
Glaze
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together 2 1/4 cups of flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate bowl, combine 1 cup of pumpkin puree, vegetable oil, eggs, plain yogurt, and vanilla extract. Blend well until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
  5. In a small bowl, mix 1/3 cup brown sugar and 2 tsp cinnamon for the swirl and set aside.
  6. Pour half of the batter into your prepared pan, sprinkle with the cinnamon sugar mixture, top with remaining batter, and swirl gently.
  7. For the streusel, mix together 1/2 cup flour, brown sugar, cinnamon, and cold butter until crumbly, then sprinkle over the top of the cake.
Baking
  1. Bake the cake in the preheated oven for about 45 minutes or until a toothpick comes out clean.
Glazing and Serving
  1. While the cake cools, whisk together powdered sugar, milk, and vanilla for the glaze.
  2. Once the cake is cool, drizzle the glaze over it, slice, serve, and enjoy.

Notes

For dairy-free, substitute yogurt with almond or coconut yogurt and vegetable oil with coconut oil for extra flavor. Store tightly wrapped in the fridge for 5-7 days or freeze for 2-3 months. Reheat slices in the microwave for 15-20 seconds.