Pumpkin Streusel Coffee Cake Recipe: A Cozy Fall Treat

As the leaves change and autumn sets in, nothing quite complements the season like a warm slice of Pumpkin Streusel Coffee Cake. This delicious cake brings together the rich flavors of pumpkin, cinnamon, and nutmeg with a crunchy streusel topping, creating the perfect combination for fall. Whether you’re making it for a family brunch, a holiday get-together, or to enjoy with your morning coffee, this easy-to-make cake will surely become a favorite. Here’s how to make it!

Why You’ll Love This Pumpkin Streusel Coffee Cake

This coffee cake is packed with cozy fall flavors and textures. Not only does it feature a soft, spiced pumpkin cake, but it’s topped with a buttery streusel that adds the perfect amount of crunch. Additionally, it’s versatile enough to serve at breakfast, dessert, or as an afternoon snack. Let’s explore some reasons why this recipe stands out:

• Perfect Fall Flavors: The warm blend of cinnamon, nutmeg, and pumpkin is quintessentially autumn.
• Simple to Make: With straightforward ingredients and easy steps, this recipe is great for bakers of all levels.
• Irresistible Texture: The streusel topping provides a wonderful contrast to the soft, moist cake.
• Customizable: You can easily modify the recipe by adding nuts, glaze, or even chocolate chips to suit your taste.

Ingredients You’ll Need for Pumpkin Streusel Coffee Cake

For the Cake:

• 1 ½ cups all-purpose flour 🌾
• 1 cup granulated sugar 🍬
• 1 tsp baking powder 🥄
• ½ tsp baking soda 🌟
• ½ tsp salt 🧂
• 1 tsp ground cinnamon 🌰
• ½ tsp ground nutmeg 🌰
• ½ cup unsalted butter, softened 🧈
• 1 cup canned pumpkin puree 🎃
• 2 large eggs 🥚
• 1 tsp vanilla extract 🍦
• ½ cup sour cream 🥄

For the Streusel Topping:

• ⅓ cup all-purpose flour 🌾
• ⅓ cup brown sugar 🍬
• ¼ cup unsalted butter, cold and cubed 🧈
• 1 tsp ground cinnamon 🌰
• ¼ cup chopped pecans (optional) 🌰

For the Glaze (Optional):

• 1 cup powdered sugar 🍰
• 2-3 tbsp milk 🥛
• ½ tsp vanilla extract 🍦

Step-by-Step Instructions for Pumpkin Streusel Coffee Cake

Step 1: Preheat the Oven

First, preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan. This ensures that the cake doesn’t stick and is easy to remove once baked. 🔥

Step 2: Prepare the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry mix will provide structure and flavor to the cake.

In another bowl, cream the softened butter until it’s light and fluffy. Gradually add the pumpkin puree, eggs, and vanilla extract, ensuring they are fully combined. Stir in the sour cream for extra moisture and richness.

Slowly fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix the batter, as this can result in a dense cake. 🥄

Step 3: Prepare the Streusel Topping

For the streusel, combine flour, brown sugar, cinnamon, and cold butter in a small bowl. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. If you’re using pecans, fold them in for added crunch and flavor. 🌰

Step 4: Assemble the Cake

Pour the cake batter into the prepared pan, smoothing the top with a spatula. Evenly sprinkle the streusel topping over the batter, covering the surface completely. 🍰

Step 5: Bake the Cake

Place the cake in the oven and bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready. Oven times can vary, so keep an eye on it as it bakes.

Step 6: Cool and Glaze (Optional)

Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you’d like to add the optional glaze, whisk together the powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake. 🍰🥄

Pro Tips for the Best Pumpkin Streusel Coffee Cake

Use Fresh Spices:

To enhance the cake’s flavor, always use freshly ground cinnamon and nutmeg. Fresh spices will make a noticeable difference in the warmth and depth of the flavors.

Don’t Overmix the Batter:

When mixing the wet and dry ingredients, stir just until combined. Overmixing can lead to a denser cake, which may result in a less tender crumb.

Make Ahead for Convenience:

This coffee cake can be prepared a day in advance. Store it at room temperature, covered, and if using the glaze, drizzle it right before serving.

Customize the Streusel:

Not a fan of pecans? Feel free to swap them out for walnuts or even leave the nuts out entirely. You can also add a sprinkle of oats to the streusel for extra texture.

Serving Suggestions

This Pumpkin Streusel Coffee Cake is versatile and pairs beautifully with a range of beverages and sides:

• Coffee or Tea: Pair with a hot cup of coffee or chai tea for a cozy treat.
• Brunch: Serve alongside eggs, bacon, or fruit for a complete breakfast spread.
• Dessert: Top with a scoop of vanilla ice cream for a decadent dessert option.

Storage Tips

To keep your cake fresh for longer, follow these storage tips:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: You can also refrigerate the cake for up to a week. Bring it to room temperature before serving to ensure the best texture.
• Freezing: To freeze, wrap the cake tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 2 months. When ready to serve, thaw overnight in the refrigerator.

Nutritional Information

This Pumpkin Streusel Coffee Cake is a delicious treat, but it’s best enjoyed in moderation. Here’s an approximate nutritional breakdown per serving (based on 10 servings):

• Calories: 330
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 44g
• Sugar: 28g
• Protein: 5g
• Sodium: 290mg
• Fiber: 1g

Frequently Asked Questions (FAQ)

Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! If using fresh pumpkin, make sure to cook and puree it to a smooth consistency, just like canned pumpkin. Keep in mind, canned pumpkin is often more consistent in texture.

Q2: How do I prevent the streusel from sinking into the cake?
To keep the streusel on top, make sure the cake batter is thick enough. If it’s too runny, you can add a tablespoon of flour to the batter. Additionally, lightly pressing the streusel into the batter before baking can help it stay on top.

Q3: Can I freeze this coffee cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat slightly if desired.

Q4: What can I use as a substitute for sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk. Both will add moisture and a slight tang to the cake.

Q5: Can I make this recipe gluten-free?
Yes, you can make this cake gluten-free by replacing the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the cake’s texture.

Pumpkin Coffee Cake Recipe

---

• Author: recipevalue.com
• Total Time: 55 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Pumpkin Streusel Coffee Cake is the ultimate fall treat, combining spiced pumpkin cake with a crunchy streusel topping. It’s perfect for breakfast, brunch, or dessert, and the optional glaze adds a delightful sweetness. Easy to make and full of autumn flavors, it’s a must-have for cozy gatherings.

 

---

Ingredients

Scale 1x2x3x

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup unsalted butter (softened)
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
• For the Streusel Topping:
  • ⅓ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter (cold, cubed)
  • 1 tsp ground cinnamon
  • ¼ cup chopped pecans (optional)
• For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

---

Instructions

• Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
• In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, cream the softened butter. Add pumpkin puree, eggs, vanilla, and sour cream. Mix well.
• Fold the dry ingredients into the wet mixture until just combined.
• In a separate bowl, prepare the streusel topping by combining flour, brown sugar, cinnamon, and cold butter. Mix until crumbly. Stir in chopped pecans if desired.
• Pour the cake batter into the prepared pan, and sprinkle the streusel topping evenly over the batter.
• Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before removing from the pan.
• Optional: Prepare the glaze by whisking together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.

Notes

• You can replace pecans with walnuts or omit nuts if preferred.
• To make ahead, store the cake at room temperature for up to 3 days. Add the glaze just before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert, Breakfast, Brunch
• Method: Baking
• Cuisine: American