Description
Delicious pumpkin coffee cake with a crumbly topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup chopped walnuts
- 1/2 cup brown sugar
- 1/4 cup melted butter for topping
- 1/4 cup flour for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine sugar, pumpkin puree, oil, and eggs.
- Gradually add dry ingredients to the wet mixture.
- Fold in walnuts.
- Pour batter into a greased baking pan.
- In a separate bowl, mix brown sugar, melted butter, and flour for topping.
- Sprinkle the topping over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Great with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake, fall dessert, pumpkin cake