Pumpkin Spice Coffee Cake
Seems like autumn is the only time I use pumpkin around here! This is a coffee cake that is delicious any time of the year and you can use canned pumpkin! Try it with coffee or tea for breakfast.
Ingredients
Equipment
Method
Coffee Cake
- Preheat oven to 350℉
- Prepare 9 x 9 baking pan with cooking spray or oil and set aside.
- Mix flour, sugar, baking powder, salt and spices in a large bowl and mix well.
- Stir in pumpkin, oil, vanilla and milk. Hand mix until incorporated.
- Spread batter into prepared baking pan and set aside.
Mix and Add Streusel Topping
- In a small bowl mix all streusel ingredients together with a fork.
- Spread streusel topping on top of the pumpkin cake layer.
- Bake 35-40 minutes until toothpick inserted comes out clean.
- Remove from oven and let cool for about an hour.
- Store on counter or freeze for up to one month.
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Pamela Rose Williams, Founder of Christianity Every Day, is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams have served in Christian ministry since 2001. She has Master of Ministry in Biblical Counseling and bachelor’s in Christian education degrees and is currently pursuing a Doctorate in Biblical Studies. Most of her time is spent as a professional editor and writer, working with many Christian authors and artists. She also uses her extensive experience in information technology providing Christ-centered teaching tools and resources for people all over the world.
