There’s just something cozy about the unforgettable smell of pumpkin anything that makes the busy world slow down just a bit and life’s special little moments even more special. Regardless of the time of year, this Pumpkin Pecan Coffee Cake is the perfect treat to enjoy and share.
3 Reasons to Love this Pumpkin Pecan Coffee Cake:
- This Pumpkin Pecan Coffee Cake is the perfect combination of wholesome and delicious. Filling without being heavy and flavorful but not too rich.
- Freeze for later or enjoy fresh out of the oven, this Pumpkin Pecan Coffee Cake is great to make for any occasion.
- Keep a cake or transition to muffin tins to make the perfect bite-sized take-along Pumpkin Pecan Coffee Muffin snack.
Recipe:
Cake:
- 2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup pecan oil
- 1 teaspoon vanilla
Streusel Topping:
- 1/2 cup brown sugar
- 2 tablespoons melted butter
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 1/2 cup farm fresh small pecan pieces
Directions:
- Preheat oven to 350 degrees.
- Whisk together dry ingredients in a mixing bowl. Stir in pumpkin puree, milk, pecan oil and vanilla and then mix until well combined.
- Pour into a lightly greased 9x9 pan.
- For the topping, combine melted butter, brown sugar, flour, and cinnamon and mix well. Mix in farm fresh pecan pieces. Sprinkle evenly on top of cake batter.
- Bake for 35-40 minutes or until toothpick inserted in the middle comes out with just a few moist crumbs.