Pumpkin Coffee Cake


½ cup (125mL) butter, melted
1 1/3 cup (325 mL) flour
6 Tbsp (90 mL) brown sugar
1/3 cup (75 mL) sugar
1 tsp (5 mL) cinnamon
1/3 cup (75 mL) walnuts or pecans, chopped (optional)


Melt the butter in a medium bowl and let cool about 3 minutes.

Stir in the flour, sugars, cinnamon and nuts, if using. Set aside.


3 cups (750 mL) flour
2 ½ tsp (12 mL) cinnamon
¾ tsp (3 mL) ginger
¾ tsp (3 mL) nutmeg
½ tsp (2 mL) cloves
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
¾ cup (175 mL) canola oil
1 ¼ cup (310 mL) brown sugar
3 eggs
2 tsp (10 mL) vanilla
½ cup (125 mL) sour cream
2 cups (500 mL) canned pumpkin purée


Grease a 9x13 pan and preheat your oven to 350°F (180°C).

Combine the flour, spices, baking powder, baking soda and salt in a medium bowl.

In a large bowl, use a hand mixer on low-medium speed to beat oil, brown sugar, eggs, vanilla and sour cream with the pumpkin purée until no lumps remain.

Add dry ingredients to the wet ingredients and stir together until just a few streaks of flour remain.

Pour the batter into your prepared pan and smooth the top with a spatula. Crumble the streusel over top of the cake, until it’s completely covered.

Bake for approximate 60-65 minutes. Test the centre of the cake with a toothpick — it should come out clean and the centre of the cake shouldn’t jiggle.

Servings: 18 pieces

Nutrients per serving:

Calories 318 
Carbohydrates 42 g
Protein 5 g
Fat 15 g
Sodium 194 mg
Fibre 2 g