Spiced Pumpkin Streusel Coffee Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 2 cups flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
3. In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
4. Pour the pumpkin mixture into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing to keep the cake tender.
5. Prepare the streusel topping by combining 1/2 cup flour, 1/2 cup brown sugar, cinnamon, and salt in a small bowl. Cut in the cold diced butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Pour the batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping generously over the batter.
7. Bake for 38 to 42 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
8. Allow the coffee cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This helps the streusel set and makes cutting easier.

Chef tips

• Use canned pumpkin puree for consistent texture and moisture. Avoid pumpkin pie filling, which contains added spices and sweeteners.
• For a dairy-free version, replace butter in the streusel with coconut oil and use a plant-based milk in place of eggs using flaxseed egg substitutes (1 tbsp ground flax + 3 tbsp water per egg).
• Freshly ground spices give the best aroma but pre-ground spices from your pantry are also fine.
• Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days. It also freezes well for up to 2 months; thaw overnight before serving.