Pumpkin Coffee Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin cake with warm fall spices and a cinnamon crumb topping. Cozy and comforting, this coffee cake is perfect for breakfast or an afternoon treat. The tender crumb and rich pumpkin flavor make it a seasonal favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup pumpkin puree
- ¼ cup salted butter ((melted))
- 2 Tablespoons sour cream ((room temperature))
- ½ cup whole milk ((room temperature))
- 1 egg ((room temperature))
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup all-purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup salted butter ((softened))
- ½ cup light brown sugar
- ¼ cup all purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 154mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 27mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.