Easy Pecan Pumpkin Coffee Cake

This Easy Pecan Pumpkin Coffee Cake is just perfect for breakfast or brunch with a cup of coffee, in fall. It is soft and moist, made of pumpkin and topped with crunchy brown sugar, cinnamon and pecan topping – so simple and yet incredibly delicious.


– 1 cup all-purpose flour – 1/2 cup brown sugar – 1/2 cup chopped pecan – 1/4 cup unsalted butter, melted – 1/2 cup pumpkin puree – 1/4 cup milk – 1 egg – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon cinnamon – 1/4 teaspoon nutmeg – 1/4 teaspoon salt

Step 1

Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish.

Step 2

In a bowl, mix together flour, brown sugar, and pecans. Stir in melted butter to form a crumbly mixture.

Step 3

In another bowl, whisk together pumpkin puree, milk, egg, baking powder, baking soda, cinnamon, nutmeg, and salt until smooth.

Step 4

Pour pumpkin mixture into prepared baking dish.

Step 5

Sprinkle the crumb mixture evenly over the top 

Step 6

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Enjoy!


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