1cup(240 g) pure pumpkin puree, (not pumpkin pie filling)
¾cup(150 g) light brown sugar
½cup(120 ml) vegetable oil
¼cup(60 g) sour cream, room temperature
1large egg, room temperature
Icing
½cup(60 g) confectioners’ sugar
½teaspoonpure vanilla extract
1tablespoonmilk
Instructions
Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper and set aside.
Streusel
Whisk together flour, brown sugar and cinnamon. Add melted butter and mix until small clumps form. Set aside.
Pumpkin Coffee Cake
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, sour cream and egg until well combined. Pour wet ingredients into bowl of dry ingredients and stir just until combined (avoid over mixing).
Transfer half the batter to prepared baking pan. Use an offset spatula to spread evenly. Sprinkle half the streusel on top, then drop the remaining batter in dollops on top of the streusel (this will make it easier to spread). Spread dollops into an even layer and sprinkle remaining streusel on top.
Bake pumpkin coffee cake for 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let coffee cake cool slightly in the pan.
Icing
For the icing, whisk together confectioners’ sugar with vanilla and milk. Drizzle over coffee cake and serve warm or at room temperature.
Notes
Pumpkin pie spice may be substituted for individual spices. Use 2 1/4 teaspoons pumpkin pie spice and omit the cinnamon, nutmeg, ginger and all spice.Sour cream substitution is plain full-fat Greek yogurt.Store cake in an airtight container at room temperature for up to 3 or 4 days.Freeze pumpkin coffee cake for up to 1 month. Wrap the cooled cake in plastic wrap and then aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature and adding icing.High altitude adjustments: This recipe was written for sea level. To adjust for high altitude (Denver, CO, altitude 5,280 ft), decrease baking powder to 1/2 teaspoon. Decrease brown sugar in cake batter to 2/3 cup. Use a high protein flour such as King Arthur All Purpose Flour. Baking time may vary slightly.