Easy Fall Favorite: Homemade Pumpkin Streusel Coffee Cake Recipe

Cozy autumn afternoons call for a delightful pumpkin streusel coffee cake that warms hearts and sparks joy.

Layers of rich, spiced batter create a moist foundation for the irresistible crumbly topping.

Warm cinnamon and nutmeg dance through each tender bite, promising comfort in every forkful.

Crisp mornings demand something special to accompany your morning brew.

Seasonal ingredients blend seamlessly into a dessert that feels like a warm hug.

Crackly streusel adds a delightful crunch that contrasts perfectly with the soft, pillowy cake beneath.

Grab a fork and let the baking adventure begin!

What Makes Pumpkin Streusel Coffee Cake So Special

• Savor Seasonal Comfort: Enjoy a slice of warm, spiced pumpkin cake that captures autumn's cozy essence right in your kitchen.
• Create Crowd-Pleasing Dessert: This cake delivers rich flavors and a delightful streusel topping that guarantees smiles from family and friends at gatherings.
• Master Baking Skills: Perfect for bakers looking to expand their repertoire with a recipe that balances simple techniques and impressive results.
• Customize with Ease: Personalize the cake by adding pecans, adjusting spices, or drizzling a sweet glaze to match your taste preferences.

Essential Ingredients for Pumpkin Streusel Coffee Cake

• Flour: The foundational dry ingredient that provides structure to the coffee cake.
• Sugar: Adds sweetness and helps create a tender texture.
• Pumpkin Puree: Brings moisture and distinctive autumn flavor to the cake.
• Butter: Contributes richness and helps create a soft crumb.
• Eggs: Bind the ingredients and provide structure to the cake.

• Baking Powder, Baking Soda: Help the cake rise and create a light, fluffy texture.

• Cinnamon, Nutmeg: Classic spices that complement the pumpkin and add warmth to the cake.
• Vanilla Extract: Provides depth of flavor and enhances the overall taste.

• Sour Cream: Adds moisture and helps create a tender, soft cake texture.

• Flour, Brown Sugar, Cinnamon: Create the base of the crunchy streusel topping.
• Cold Butter: Helps create a crumbly, crisp streusel texture.
• Pecans: Optional ingredient that adds crunch and nutty flavor to the topping.

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

How to Bake a Flawless Pumpkin Streusel Coffee Cake

Step 1: Warm Up the Oven

Set the oven to 350°F. Prepare a 9-inch cake pan by greasing it thoroughly or lining with parchment paper to prevent sticking.

Step 2: Create Cake Base

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

Whisk these ingredients in a large mixing bowl. In a separate bowl, cream butter until fluffy. Add pumpkin puree, eggs, and vanilla extract. Gently fold in sour cream. Slowly incorporate dry ingredients into wet mixture, stirring until just combined.

Step 3: Craft Crumbly Topping

• Flour
• Brown sugar
• Ground cinnamon
• Cold butter

Use fingers or a pastry cutter to blend until mixture looks like rough breadcrumbs. Fold in chopped pecans for extra crunch.

Step 4: Build the Cake

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

Step 5: Bake to Perfection

Slide pan into preheated oven. Bake for 35-40 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cake rest in pan for 10 minutes before transferring to a cooling rack.

Step 6: Add Sweet Finish

Whisk powdered sugar, milk, and vanilla to create a silky glaze. Drizzle over completely cooled cake for extra indulgence.

Insider Tips for Pumpkin Streusel Coffee Cake Success

• Boost Moisture Magic: Add an extra tablespoon of sour cream to keep the cake incredibly soft and tender.
• Perfect Streusel Technique: Freeze butter for 10 minutes before mixing to create a crumblier, more defined streusel topping.
• Storage Smart Move: Wrap cooled cake tightly in plastic wrap to maintain freshness for up to 3 days at room temperature.
• Gluten-Free Swap: Replace all-purpose flour with a gluten-free blend for those with wheat sensitivities.
• Nutty Flavor Boost: Toast pecans before adding to streusel to enhance their rich, deep nutty flavor profile.

Creative Twists on Pumpkin Streusel Coffee Cake

• Gluten-Free Pumpkin Streusel: Replace all-purpose flour with gluten-free flour blend and use certified gluten-free baking powder for celiac-friendly version.
• Vegan Autumn Cake: Substitute eggs with flax eggs, use coconut oil instead of butter, swap sour cream with coconut yogurt, and use plant-based milk for glaze.
• Maple Pecan Variation: Replace white sugar with maple syrup, add extra chopped pecans to streusel, and use maple extract for enhanced autumn flavor profile.
• Low-Sugar Option: Use monk fruit sweetener instead of sugar, reduce overall sweetness, incorporate almond flour for added nutrition and texture.

Perfect Pairings for Pumpkin Streusel Coffee Cake

• Pair with Creamy Cappuccino: The rich, spiced pumpkin cake finds its perfect match in a smooth cappuccino. The coffee's bold espresso notes beautifully complement the cake's warm cinnamon and nutmeg flavors.
• Enhance with Salted Caramel Latte: A salted caramel latte provides a decadent contrast to the cake's sweet streusel topping. The caramel's buttery sweetness balances the pumpkin's earthy tones.
• Complement with Spiced Chai Tea: A warming chai tea echoes the cake's autumnal spices, creating a harmonious flavor profile. The tea's cardamom and ginger notes dance alongside the cake's cinnamon and nutmeg.

Storing Pumpkin Streusel Coffee Cake the Right Way

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Slice the cake and place individual portions in freezer-safe containers or wrap each slice separately in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices for 15-20 seconds on medium power. Check temperature and add more time if needed. Be careful not to overheat, which can make the cake tough.
• Preheat oven to 300F. Place cake slices on a baking sheet and cover loosely with foil.

Answers to Common Pumpkin Streusel Coffee Cake Questions

• Is this coffee cake good for breakfast?

Absolutely! This pumpkin streusel coffee cake is perfect for breakfast or brunch. It’s packed with warm spices and has a delightful crumbly streusel topping that makes it feel like a special morning treat.

• Can I make this cake without pecans?

Yes, you can easily skip the pecans or substitute with another nut like walnuts. If you have a nut allergy, simply omit them from the streusel topping without changing any other ingredients.

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

Use the toothpick test. 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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• Total Time: 60-65 minutes
• Yield: 8 1x

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Description

Seasonal pumpkin streusel coffee cake delivers warmth and comfort with rich autumn spices and crumbly topping. Moist layers of sweet pumpkin goodness invite you to savor each delightful bite of this classic fall treat.

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Ingredients

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Pumpkin:

• 1 cup canned pumpkin puree

Main Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet Ingredients and Additions:

• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

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Instructions

1. Prepare the oven by heating to 350F (175C). Coat a 9-inch round cake pan with grease and flour, or line with parchment paper for easy removal.
2. Create the cake base by combining dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, whip butter until airy. Incorporate pumpkin puree, eggs, and vanilla extract, blending thoroughly. Fold in sour cream until smooth. Gently mix dry ingredients into wet mixture, stirring minimally to maintain cake’s tender texture.
3. Craft the streusel topping by mixing flour, brown sugar, cinnamon, and cold butter. Crumble ingredients using a pastry cutter or fingertips until they resemble coarse, sandy texture. Fold in chopped pecans for additional crunch and flavor.
4. Transfer batter into prepared pan, smoothing the surface evenly. Generously distribute streusel topping across the entire cake surface, ensuring complete coverage.
5. Bake for 35-40 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean without raw batter. Rest cake in pan for 10 minutes, then transfer to a wire rack for complete cooling.
6. Optional: Prepare a delicate glaze by whisking powdered sugar, milk, and vanilla extract. Drizzle gracefully over completely cooled cake for an elegant finishing touch.

Notes

• Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the texture remains moist and tender.
• Reduce sugar content by using half brown sugar and half monk fruit sweetener for a lower-calorie version that still maintains delicious flavor.
• Toast pecans before adding to streusel topping to enhance their nutty richness and create a deeper, more complex taste profile.
• Use fresh pumpkin puree instead of canned for a more authentic, homemade flavor and potentially higher nutritional value.

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 292 kcal
• Sugar: 15 g
• Sodium: 124 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 37 g
• Fiber: 1.2 g
• Protein: 4 g
• Cholesterol: 56 mg