Cinnamon Pumpkin Coffee Cake
This coffee cake is full of the perfect amount of pumpkin spice and has layers of crunchy cinnamon streusel. This is a go-to fall favorite.
Cinnamon Pumpkin Coffee Cake with Crunchy Streusel Layers
Fluffy, moist coffee cake with the perfect fall pumpkin flavor and layers of crunchy streusel.
Ingredients
- 2 cups fresh milled flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp Ceylon cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 1/4 cup pureed pumpkin
- 1/2 cup softened butter
- 1 cup raw cane sugar (turbinado)
- 1 cup date sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1/2 cup cold butter cut into cubes
- 1 cup brown sugar
- 1 cup fresh milled flour
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 tsp Ceylon cinnamon
Instructions
- For the batter: Mix together dry ingredients then mix in wet ingredients until well combined, but don't over mix.
- For the streusel: Mash everything together in a separate bowl using a fork until you have the consistency of coarse sand.
- Pour 1/2 of the batter into a 9x12 baking dish and cover with 1/2 the streusel.
- Layer the rest of the batter over the streusel & cover with the remainder of the streusel.
- Bake in pre-heated oven at 350° for 45-55 minutes
Notes
This recipe uses fresh milled flour and date sugar. You can use pre-packaged flour and/or granulated white sugar, but cooking time might need to be extended and more or less flour will likely need to be added to attain a thick pancake batter consistency.
Date sugar can be used measure for measure for white sugar. I use date sugar because it is more nutritious and has a much lower glycemic index than table sugar.
My recipes call for Ceylon cinnamon specifically because it has healthy, antiinflammatory properties that other cinnamons don't have. You can certainly use whatever cinnamon you have on hand because the flavor profiles are the same. However, I always recommend doing research into any ingredient you cook with.