The best version of pumpkin cake I’ve ever made! Pumpkin coffee cake

This pumpkin coffee cake is honestly probably my favorite version of a pumpkin cake I’ve ever had! It’s super soft and moist, packed with cozy fall spices, and topped with a buttery cinnamon streusel and sweet vanilla glaze. If you love anything pumpkin spice, you’re going to love this cake!


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Cake Recipes: • Cake Recipes | Cakes by MK
Frosting Recipes: • Frosting Recipes | Cakes by MK

INGREDIENTS:

🔹Cinnamon Streusel

▢6 tbsps (75 g) soft light brown sugar
▢½ cup (60 g) all-purpose flour
▢1 tsp ground cinnamon
▢3 tbsps (42 g) unsalted butter - melted

🔹Cake Batter

▢1½ cups (180 g) all-purpose flour
▢¼ cup (30 g) cornstarch
▢1¼ tsps baking powder
▢¼ tsp baking soda
▢¼ tsp salt
▢1¼ tsps ground cinnamon
▢¾ tsp ground ginger - powdered ginger (not fresh)
▢¼ tsp ground nutmeg
▢¼ tsp ground cloves
▢1 cup (200 g) white granulated sugar
▢2 large eggs - room temperature
▢¾ cup (155 g) unflavored vegetable oil - I use canola oil
▢¾ cup (190 g) pumpkin puree - I use Libby's 100% canned pumpkin
▢3 tbsps (45 g) whole milk - room temperature
▢1¼ tsps vanilla extract/essence

🔹Vanilla Glaze

▢½ cup (63 g) powdered sugar - also known as icing/confectioners' sugar
▢¼ tsp extract/essence
▢1 tbsp whole milk - heavy cream okay too