Small Batch Pumpkin Coffee Cake
This Mini Pumpkin Coffee Cake is a soft and moist pumpkin spice coffee cake topped with a buttery cinnamon streusel and drizzled with a simple cinnamon vanilla icing. Baked in an 8x4-inch loaf pan.
Servings: 8 servings
Calories: 262kcal
Ingredients
For the topping
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (30 g) all purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- 2 Tablespoons (28 g) unsalted butter softened
Pumpkin Batter
- ⅓ cup (71 g) packed light brown sugar
- ¼ cup (60 ml) neutral oil such as canola or vegetable
- ½ teaspoon vanilla extract
- ½ cup (114 g) pumpkin puree
- 3 tablespoons (45 ml) milk
- 1 cup (120 g) all-purpose flour spooned and leveled
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
Vanilla Icing
- ½ cup (57 g) confectioners' sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Position a rack in the center of the oven. Preheat the oven to 350°F (180℃).
- Grease and parchment-line a 8x4 - inch loaf pan.
- In a small bowl, stir together the flour, brown sugar and cinnamon. Cut in the butter with a pastry cutter or rub in using your fingertips. Refrigerate while you make the pumpkin cake. ¼ cup (50 g) packed light brown sugar ¼ cup (30 g) all purpose flour 1 teaspoon ground cinnamon 2 Tablespoons (28 g) unsalted butter
- In a medium bowl, whisk together brown sugar, oil, vanilla, pumpkin, and milk. ⅓ cup (71 g) packed light brown sugar ¼ cup (60 ml) neutral oil ½ teaspoon vanilla extract ½ cup (114 g) pumpkin puree 3 tablespoons (45 ml) milk
- Stir in the flour, baking powder, baking soda, salt and pumpkin pie spice. Do not over mix. 1 cup (120 g) all-purpose flour ¼ teaspoon baking powder ½ teaspoon baking soda ⅛ teaspoon salt 1 teaspoon pumpkin pie spice
- Spread batter in the pan and crumble streusel on top.
- Bake in the preheated oven for 33-37 minutes until a toothpick inserted comes out with a few moist crumbs. Remove from the oven. Allow to cool in the pan for 10 minutes. Remove from the pan and cool before icing.
- In a small bowl whisk together powdered sugar, vanilla, milk and cinnamon. Drizzle over cooled cake. Slice and serve. ½ cup (57 g) confectioners' sugar 2 tablespoons milk ¼ teaspoon vanilla extract ¼ teaspoon ground cinnamon
Notes
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Oil: Use a neutral-flavored oil such as canola, vegetable, or avocado oil.
- Milk: Whole or 2% milk works best, but a non-dairy milk can also be used.
- Pumpkin pie spice: Store-bought or homemade pumpkin pie spice will work.
- Storage: Store the coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: For best results, freeze without the icing. Wrap the cooled loaf or individual slices tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator, then drizzle with icing before serving.
Nutrition
Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 115mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2487IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg