Cinnamon Streusel Pumpkin Coffee Cake Recipe

Introduction

This Cinnamon Streusel Pumpkin Coffee Cake is a wonderful fall treat that combines warm spices and moist pumpkin in every bite. Perfect for breakfast, brunch, or an afternoon snack with coffee, it’s easy to make and delightfully comforting.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• ½ teaspoon vanilla extract
• For the streusel topping:
• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold and cubed

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
4. Step 4: Beat in the eggs one at a time, then add the pumpkin puree and vanilla extract, mixing until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Step 7: To make the streusel topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
8. Step 8: Evenly sprinkle the streusel topping over the cake batter.
9. Step 9: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cake to cool in the pan on a wire rack before slicing and serving.

Tips & Variations

• For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
• Mix in chopped pecans or walnuts into the streusel topping for added texture and flavor.
• Use canned pumpkin puree for convenience, or roast your own pumpkin for a fresher taste.
• Sprinkle a pinch of ground cloves or ginger into the dry ingredients for a spicier flavor profile.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

Can I freeze the pumpkin coffee cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

Cinnamon Streusel Pumpkin Coffee Cake Recipe

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★★★★★

5 from 295 reviews

This Cinnamon Streusel Pumpkin Coffee Cake is a moist and tender autumn-inspired treat perfect for breakfast or an afternoon snack. Bursting with warm spices and rich pumpkin flavor, this coffee cake features a crunchy cinnamon streusel topping that adds the perfect texture contrast. Easy to prepare and baked to golden perfection, it pairs wonderfully with your morning coffee or tea.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• ½ cup sour cream
• 1 teaspoon vanilla extract

Cinnamon Streusel Topping

• ½ cup light brown sugar, packed
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal of the cake.
2. Make the cinnamon streusel: In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly and pea-sized. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices.
4. Combine wet ingredients: In a large bowl, beat the eggs, then add pumpkin puree, vegetable oil, sour cream, and vanilla extract. Mix until smooth and well combined.
5. Incorporate dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
6. Assemble the cake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon streusel topping evenly over the batter.
7. Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature with coffee or tea.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• For a dairy-free version, substitute sour cream with coconut yogurt or a vegan alternative.
• The streusel topping can be doubled if you prefer a crunchier texture.
• Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
• Reheat slices gently in the microwave before serving to restore softness.

Keywords: pumpkin coffee cake, cinnamon streusel, autumn dessert, fall baking, breakfast cake, pumpkin spice