Pumpkin Coffee Cake

This Pumpkin Coffee Cake recipe features a tender, moist crumb that’s only eclipsed by the buttery pecan and toffee-filled streusel topping.

– all-purpose flour – pumpkin pie spice – baking powder – baking soda – granulated sugar – light brown sugar – unsalted butter – vanilla extract – eggs – pumpkin puree –  pecans – toffee bits

KEY Ingredients

You can use pumpkin pie spice or ground cinnamon in this recipe. Pumpkin pie spice is a blend of cinnamon, nutmeg, clove and ginger expanding the flavor profile.

This recipe calls for canned pumpkin and not pumpkin pie filling.

It’s not necessary to toast the pecans prior to baking as they will toast beautifully while the cake bakes. You could also use walnuts in place of pecans.

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