Cozy Pumpkin Streusel Coffee Cake Recipe: Fall’s Sweetest Treat

Autumn whispers through our kitchen when pumpkin streusel coffee cake arrives, promising warmth and comfort in every delectable slice.

Crisp mornings call for something special that makes you smile.

Layers of soft, spiced cake beneath a crunchy streusel topping create pure magic.

Nutmeg and cinnamon dance together, weaving memories of cozy sweater weather.

Rich pumpkin brings depth and moisture, turning an ordinary breakfast into an extraordinary moment.

Crumbly, buttery streusel adds irresistible texture that keeps you coming back for another bite.

You deserve this delightful treat that celebrates seasonal ingredients with pure deliciousness.

Reasons to Love Pumpkin Streusel Coffee Cake

• Savor Seasonal Comfort: Dive into a warm, spiced pumpkin cake that captures the essence of cozy autumn days with its rich, comforting flavors.
• Master Simple Baking: Create a stunning dessert with basic baking skills, perfect for both novice and experienced home bakers looking to impress.
• Crowd-Pleasing Dessert: Delight family and friends with a versatile cake that works beautifully for breakfast, brunch, or an afternoon treat with coffee.
• Customize with Ease: Personalize the recipe by adding or removing nuts, adjusting spices, or drizzling with a sweet glaze to match your taste preferences.

Key Ingredients for Pumpkin Streusel Coffee Cake

• All-Purpose Flour: A fundamental dry ingredient that provides structure to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances the overall flavor of the cake.
• Ground Cinnamon, Ground Nutmeg: Warm spices that complement the pumpkin and add depth to the cake's flavor.

• Unsalted Butter: Creates a rich and tender crumb in the cake.
• Pumpkin Puree: Provides moisture, color, and a classic autumn flavor.
• Eggs: Bind the ingredients together and add structure.
• Vanilla Extract: Adds a subtle, sweet aromatic flavor.
• Sour Cream: Contributes to the cake's moisture and creates a tender texture.

• All-Purpose Flour, Brown Sugar, Ground Cinnamon: Create a classic streusel base with warm spices.
• Cold Butter: Helps create a crumbly, crisp topping.
• Chopped Pecans: Optional ingredient that adds crunch and nutty flavor.

• Powdered Sugar, Milk, Vanilla Extract: Create a sweet, smooth glaze to drizzle over the cooled cake.

Simple Steps to Make Pumpkin Streusel Coffee Cake

Step 1: Warm Up the Oven

Fire up your oven to 350F (175C). Grab a 9-inch round cake pan and either grease and flour it or line with parchment paper for easy removal.

Step 2: Create Magical Cake Base

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg

• Pumpkin puree
• Eggs
• Vanilla extract
• Sour cream

Gently fold dry ingredients into wet mixture until just combined.

Step 3: Develop Crunchy Streusel Topping

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Cold butter

Use fingers or pastry cutter to create crumbly texture. Toss in chopped pecans if desired.

Step 4: Layer and Decorate

Pour cake batter into prepared pan. Smooth the surface. Generously sprinkle streusel topping across entire cake.

Step 5: Bake to Perfection

Slide cake into preheated oven. Bake 35-40 minutes until a toothpick comes out clean. Let cake rest in pan for 10 minutes, then transfer to wire rack.

Step 6: Optional Dreamy Glaze

Whisk together powdered sugar, milk, and vanilla extract. Drizzle over completely cooled cake for extra indulgence.

Pro Tips for Moist Pumpkin Streusel Coffee Cake

• Swap Ingredients with Ease: Replace sour cream with Greek yogurt or buttermilk for a tangy twist without changing the cake's texture.
• Prevent Streusel Sinking: Chill the streusel topping before sprinkling to help it stay on top of the cake during baking.
• Master Moisture Control: Drain excess liquid from pumpkin puree using a cheesecloth to prevent a soggy cake base.
• Store Smartly: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days to maintain its freshness.
• Freeze for Later: Slice the cake before freezing, making it easy to thaw individual portions for quick treats.

Creative Variations for Pumpkin Streusel Coffee Cake

• Gluten-Free Pumpkin Cake: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture.
• Vegan Pumpkin Streusel: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt for a plant-based version.
• Dairy-Free Alternative: Use almond milk instead of sour cream, swap butter with olive oil or dairy-free margarine, and skip the optional glaze.
• Nut-Free Option: Omit pecans from streusel topping and replace with rolled oats or sunflower seeds for added crunch and nutrition.

Ideal Pairings for Pumpkin Streusel Coffee Cake

• Pair with Warm Spiced Chai Latte: Complement the cake's autumnal spices with a creamy, fragrant chai tea that echoes the cinnamon and nutmeg notes.
• Match with Maple Bourbon Whipped Cream: Create a decadent topping by whipping cream with a splash of maple syrup and bourbon to enhance the cake's rich, cozy flavors.
• Serve alongside Caramel Apple Cider: Offer a warm, seasonal beverage that brings out the pumpkin cake's sweet and spicy undertones, creating a perfect fall dessert experience.
• Enjoy with Vanilla Bean Ice Cream: Add a cool, creamy contrast to the warm, spiced cake, balancing the streusel's crunch and the cake's soft texture.

How to Store Pumpkin Streusel Coffee Cake Properly

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices for 15-20 seconds on medium power. Check to ensure the cake doesn't become tough or dry.
• Warm the cake in a preheated 325F oven for 10-15 minutes, covering loosely with foil to maintain moisture and prevent browning.

FAQs About Pumpkin Streusel Coffee Cake

• Can I substitute the pumpkin puree with another ingredient?

Fresh or canned pumpkin works best. Sweet potato puree is a good alternative if you can’t find pumpkin. Avoid using pumpkin pie filling as it contains extra sugar and spices.

• Is it okay to skip the pecans in the streusel?

Absolutely! You can omit pecans or replace them with other nuts like walnuts or almonds. If you have a nut allergy, simply leave them out without changing other ingredients.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly firm to the touch.

Pumpkin Streusel Coffee Cake Recipe

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4.8 from 18 reviews

• Total Time: 55-60 minutes
• Yield: 12 1x

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Description

Delightful pumpkin streusel coffee cake brings warm autumn flavors to your morning table. Rich crumble topping and moist spiced cake create a perfect seasonal treat you’ll crave with your favorite coffee.

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Ingredients

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Primary Ingredients:

• 1.5 cups (360 milliliters) all-purpose flour
• 1 cup (240 milliliters) canned pumpkin puree
• 1 cup (240 milliliters) granulated sugar
• 2 large eggs
• 0.5 cup (120 milliliters) unsalted butter, softened
• 0.5 cup (120 milliliters) sour cream

Spices and Leavening Agents:

• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Streusel Topping and Glaze Ingredients:

• 0.5 cup (120 milliliters) all-purpose flour
• 0.5 cup (120 milliliters) brown sugar
• 0.5 cup (120 milliliters) unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon
• 0.5 cup (120 milliliters) chopped pecans (optional)
• 1 cup (240 milliliters) powdered sugar
• 2–3 tablespoons milk
• 0.5 teaspoon vanilla extract

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Instructions

1. Prepare a 9-inch round pan by greasing and dusting with flour or lining with parchment paper. Set oven temperature to 350F (175C).
2. Create dry mixture by combining flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Separately, cream butter until airy and soft-textured.
3. Incorporate pumpkin puree, eggs, and vanilla extract into the butter mixture. Gently fold in sour cream until smoothly integrated.
4. Gradually blend dry ingredients into wet ingredients, stirring minimally to maintain cake’s delicate texture. Avoid overmixing to prevent toughness.
5. Craft streusel topping by mixing flour, brown sugar, and cinnamon. Cut cold butter into the mixture using pastry cutter or fingertips until crumbly. Fold in chopped pecans for added crunch.
6. Transfer batter into prepared pan, ensuring even distribution. Generously scatter streusel topping across cake’s surface, covering completely.
7. Position cake in preheated oven and bake for 35-40 minutes. Check doneness by inserting toothpick into center – it should emerge clean without wet batter.
8. Allow cake to rest in pan for 10 minutes, then carefully transfer to wire cooling rack. Let stand until reaching room temperature.
9. Optional: Prepare glaze by whisking powdered sugar, milk, and vanilla extract. Drizzle elegantly over cooled cake for enhanced sweetness.

Notes

• Ensure ingredients are at room temperature for better mixing and smoother batter consistency.
• Use fresh pumpkin puree for more vibrant flavor, avoiding watery canned versions.
• Fold dry ingredients gently to prevent tough, dense cake texture.
• Opt for unsalted butter to control salt levels and enhance natural sweetness.
• Toast pecans briefly before adding to streusel for deeper, nuttier flavor profile.
• Check cake doneness early to avoid over-baking, which can dry out the texture.
• Swap all-purpose flour with gluten-free blend for celiac-friendly version.
• Substitute vegetable oil for butter to create a dairy-free alternative.
• Reduce sugar by using natural sweeteners like maple syrup or honey for healthier option.
• Let cake cool completely before glazing to prevent runny, absorbed topping.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 299 kcal
• Sugar: 17 g
• Sodium: 143 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 52 mg