Pumpkin Coffee Cake is the Perfect Fall Breakfast (Or Snack!)

My pumpkin coffee cake recipe is perfectly sweetened, outrageously melt-in-your-mouth, and flavored with all the best spices of Fall! It’s topped with a rich brown sugar streusel crumb and drizzled with sweet vanilla glaze. Print the Recipe: https://sugarspunrun.com/pumpkin-coff... Ingredients ¾ cup (170 g) unsalted butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars) ½ cup (100 g) granulated sugar ¼ cup (50 g) brown sugar tightly packed 1 Tablespoon pumpkin spice ½ teaspoon ground cinnamon 2 large eggs lightly beaten (room temperature preferred) 1 cup (240 g) pumpkin puree not pumpkin pie filling 2 Tablespoons sour cream 1 ½ teaspoon vanilla extract 1 ¼ cup (156 g) all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¾ teaspoon salt Streusel Topping 1 cup (125 g) all-purpose flour ¾ cup (150 g) brown sugar tightly packed 2 Tablespoons granulated sugar 1½ teaspoons ground cinnamon 6 Tablespoons salted butter melted (see note for unsalted butter) Glaze (optional) ½ cup (63 g) powdered sugar 2-3 teaspoons milk plus additional if needed. Use whatever type of milk you have in your fridge. ¼ teaspoon vanilla extract Shop my Amazon store: https://www.amazon.com/shop/sugarspunrun Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 9×9 baking pan (Affiliate Link): https://amzn.to/37LKwq6 Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Instructions 00:00 Introduction 00:18 Preheat oven to 350F (175C) and line a 9×9 baking pan with parchment paper or lightly grease the pan with baking spray. 00:25 Combine melted butter, sugars, pumpkin pie spice, and cinnamon in a large bowl and stir until well-combined 01:35 Add eggs, stir well 02:00 Stir in pumpkin puree, sour cream, and vanilla extract until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined. 03:10 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. 03:35 Using a spatula, gradually add dry ingredients and wet and stir gently until just combined — do not over-mix! 04:05 Spread batter evenly into prepared 9×9 pan. Set aside while you prepare the streusel topping. Streusel Topping 05:00 Prepare the crumble by whisking together flour, sugars and cinnamon. 06:38 Pour the melted butter into the mixture and, using a fork, stir until crumbles form. 07:20 Evenly sprinkle streusel topping over the top of your pumpkin batter. 07:36 Transfer pan to oven and bake on 350F (175C) for 30 minutes, or until a toothpick inserted in the center comes out clean. 07:50 Allow to cool before adding glaze. Glaze 07:55 If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle. Stir in vanilla extract. 08:35 Drizzle over cooled pumpkin crumb cake. 08:46 Cut and serve. Enjoy! Notes Baking Pan I use a metal 9×9 pan for this recipe and my cake is always finished at 30 minutes. If you are using a glass or ceramic pan your cake will likely take longer to bake. Readers have reported that it takes approximately 45-50 minutes (total) in a glass pan, but use the toothpick test and keep an eye on it! Streusel – butter note If you only have unsalted butter on hand, simply add a scant ¼ teaspoon of salt with the sugars. Storing I usually store my pumpkin cake directly in the pan, covered with foil. It will keep for up to 4 days this way or in an airtight container at room temperature. You may also tightly wrap and freeze for several months. I'd love to see what you're making! Tag me on Instagram:   / sugarspun_sam   Sign up for my Email List: https://sugarspunrun.com/subscribe/