Pumpkin Coffee Cake
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Sugar Spun Run · by Sam Merritt★ 5.0 (32)

Pumpkin Coffee Cake

NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 9%
CARBS 45G49% OF CAL
3G FIBER15G OTHER27G TOTAL SUGAR
FAT 19G47% OF CAL
11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, spiced pumpkin cake topped with a buttery cinnamon-brown sugar crumble. Seasonal and comforting, perfect for fall gatherings or quiet breakfasts.

dessertamericanbaked goodvegetarian
View the full recipe on Sugar Spun Run →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • ¾ cup unsalted butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar (tightly packed)
  • 1 Tablespoon pumpkin spice
  • ½ teaspoon ground cinnamon
  • 2 large eggs (lightly beaten (room temperature preferred))
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 Tablespoons sour cream
  • 1 ½ teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup brown sugar tightly packed
  • 2 Tablespoons granulated sugar
  • 1½ teaspoons ground cinnamon
  • 6 Tablespoons salted butter (melted (see note for unsalted butter))
  • ½ cup powdered sugar
  • 2-3 teaspoons milk (plus additional if needed. Use whatever type of milk you have in your fridge.)
  • 1/4 teasspoon vanilla extract
PREP
15M
SODIUM
239MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.