Gingerbread Pumpkin Streusel Coffee Cake

This Gingerbread Pumpkin Streusel Coffee Cake is made with molasses and my favorite gingerbread spices. It's the perfect fall or winter coffee cake recipe!

Course Breakfast, Dessert

Cuisine American

Keyword coffee cake recipe, gingerbread coffee cake, pumpkin coffee cake

Prep Time 25

Cook Time 55

Total Time 1 20

Servings slices

Calories 426

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ cup whole wheat flour
½ cup yellow cornmeal
2 teaspoons ground ginger
1½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon black pepper
¾ cup unsalted butter
2 eggs lightly beaten
1 can (15 ounce) pure pumpkin puree
½ cup unsulphured molasses
⅓ cup buttermilk
1½ teaspoons baking soda

Instructions

Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray. Set aside.
In a large bowl, stir together flour, sugar, whole wheat flour, cornmeal, ginger, cinnamon, nutmeg, and pepper.
Using a pastry cutter or two forks, cut in butter until mixture resembles coarse crumbs. Remove ¾ cup of crumb mixture for topping and set aside.
In a medium bowl, combine eggs, pumpkin, molasses, buttermilk, and baking soda.
Add pumpkin mixture to crumb mixture in large bowl. Stir until just moistened.
Spread batter into prepared pan. Sprinkle with reserved ¾ cup crumb mixture.
Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan on a wire rack for 30 minutes.

Notes

Recipe from Better Homes & Gardens 100 Pumpkin Recipes - 2017

Nutrition