pumpkin coffee cake

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A FAST and EASY no-mixer pumpkin crumb cake with rich pumpkin flavor! Super soft, tender, and topped with the BEST crumble topping that you'll just fall in love with! Perfect for brunch or dessert.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2 large eggs
1 cup granulated sugar
1 cup pumpkin puree use the remainder in other recipes
0.5 cup vegetable oil canola or vegetable oil
2.5 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt or to taste
0.75 cup all-purpose flour
0.25 cup granulated sugar
0.25 cup light brown sugar packed
0.5 teaspoon salt or to taste
6 tablespoons unsalted butter melted
0.5 cup Fisher chopped pecans

Instructions

Preparation Steps

Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
In a large bowl, whisk together eggs, granulated sugar, pumpkin puree, vegetable oil, pumpkin pie spice, and vanilla extract until well combined.
Add 1 cup flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined; do not overmix.
Pour batter into prepared pan and smooth the top lightly with a spatula.
In a medium bowl, combine 0.75 cup flour, granulated sugar, light brown sugar, and salt. Stir with a fork to blend.
Drizzle the melted butter over the flour mixture and mix with a fork until small pebble-like crumbs form.
Add the chopped pecans to the crumble topping and mix to combine.
Evenly sprinkle the crumb topping over the batter. Bake for 46 to 51 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Allow cake to cool in the pan on a rack before serving. Store airtight at room temperature for up to 5 days.

Notes