There's no better way to indulge in the cozy months of autumn than with the warm aroma of pumpkin! This Pumpkin Coffee Cake with Cinnamon Streusel Topping is an absolute must-try for those looking to savor the fall season for breakfast, brunch, or dessert!
As the leaves change colors and the weather turns cooler, we all begin to crave foods that evoke a sense of coziness. Pumpkin, with its rich earthy taste and subtle sweetness, captures the essence of autumn like no other ingredient! When incorporated into a moist and spiced coffee cake, it creates the perfect treat for breakfast, brunch, or as a satisfying dessert with a warm cup of coffee or tea.
Pumpkin puree, used in this recipe, is a great addition to baked goods. This versatile ingredient adds a natural sweetness and incredible moisture to the base of the cake. To top it off, a sprinkle of easy streusel topping takes it to the next level, adding a delightful crunch and spiced flavor. This recipe creates an indulgent spiced cake that looks like it was straight out of a bakery, even though you don’t have to be a professional baker to make it.
Whether you're hosting a cozy fall brunch with family and friends, celebrating Thanksgiving, or looking to indulge in a delightful afternoon snack, this cake fits the bill perfectly. The moist and tender crumb, enriched with the earthy sweetness of pumpkin puree and warm spices, offers a comforting taste of autumn in every bite!
Why You’ll Love This Recipe
- Unlike traditional coffee cake, this treat uses pumpkin puree in the batter to ensure a rich pumpkin flavor with an incredibly moist texture.
- With the aromatic blend of pumpkin pie spice and cinnamon in every bite, this cake captures the essence of fall, making it a great dessert when you’re craving a cozy treat.
- The easy-to-make streusel topping adds a satisfying crunch, elevating the texture and bringing a contrast to the softness of the cake.
- Enjoy it during the Thanksgiving holiday, for a fall brunch, or as a sweet portion to any savory breakfast, especially with coffee!
Ingredients You’ll Need
- Brown Sugar - Adds sweetness and moisture to the cake, enhancing the overall flavor and texture.
- Softened Butter - Provides richness and tenderness to the cake, contributing to its soft and delicate crumb.
- Pumpkin Puree - The star ingredient infuses the cake with a delicious pumpkin flavor and ensures a moist texture.
- Vanilla Extract - Enhances the overall taste of the cake, adding a pleasant aroma and depth of flavor.
- Egg - Acts as a binder, contributing to the structure and texture of the cake while also providing moisture.
- Milk - Helps create a tender and moist cake texture, ensuring the batter comes together smoothly.
- Pumpkin Pie Spice - An aromatic blend of warm spices that perfectly complements the pumpkin flavor, bringing a distinct fall essence to the cake.
- Baking Powder - Serves as a leavening agent, helping the cake rise and achieve a fluffy and airy texture.
- Cinnamon - Enhances the warm and comforting taste of the cake, complementing the pumpkin spice flavors.
- Salt - Balances the sweetness and enhances all the flavors in the cake, bringing out its richness.
- All Purpose Flour - The main dry ingredient provides structure to the cake while ensuring a tender crumb.
Streusel Topping :
- All Purpose Flour - The base of the streusel helps create a crumbly and crispy texture when combined with the other ingredients.
- Brown Sugar - Sweetens the streusel and enhances its caramel-like flavor when combined with butter and spices.
- Softened Butter - Binds the streusel together, forming small lumps that create a delightful crunchy topping when baked.
- Pumpkin Pie Spice - Infuses the streusel with warm, aromatic flavors that perfectly complement the pumpkin coffee cake.
How To Make Pumpkin Coffee Cake with Streusel Topping
Make the streusel topping: Add brown sugar, flour, butter, and pumpkin pie spice to a medium-sized mixing bowl. Using a fork or a pastry cutter, mix the ingredients together until small lumps start to form. Place the bowl in the fridge while you make the cake batter.
Prepare for baking: Preheat oven to 350℉. Grease an 8x8-inch baking pan with butter or cooking spray. Set aside.
Mix the wet ingredients: To a stand mixer with the paddle attachment, add the brown sugar, butter, pumpkin puree, vanilla extract, egg, and milk. Cream together ingredients until everything is well incorporated.
Add the dry ingredients: Turn the mixer to low, then add the pumpkin pie spice, cinnamon, and baking powder. Slowly add in the flour and mix just until blended without overmixing.
Bake and cool: Pour the batter into the prepared pan. Sprinkle the topping evenly over the top of the cake. Bake for 50-55 minutes. Poke a toothpick into the center of the cake. When it comes out clean, the cake is done. Let the cake cool completely before slicing. Enjoy!
- Ensure your butter is properly softened, as this will make it easier to cream with the other wet ingredients, resulting in a smoother batter.
- Be sure you are using pumpkin puree instead of pumpkin pie filling, as the filling has additional ingredients and sugar.
- When measuring the pumpkin puree, use a dry measuring cup and level it off for accurate quantities, as too much pumpkin can affect the cake's texture.
- Grease the baking pan generously to prevent the cake from sticking, or use parchment paper to lift the cake out once it's baked with ease.
- Before adding the streusel topping, lightly tap the pan on the counter to remove any air pockets and create an even surface for the streusel to adhere to.
- To check for doneness, insert a toothpick into the center of the cake during the final minutes of baking. If it comes out clean or with just a few moist crumbs, the cake is ready to be removed from the oven to avoid overbaking.
- For a nutty twist, add ½ cup of chopped pecans or walnuts to the streusel topping, providing a delightful crunch and nutty aroma to complement the pumpkin flavor.
- Mix the zest of one orange or lemon into the batter, giving it a refreshing citrus note that pairs well with the warm spice.
- Use gluten-free flour in place of all-purpose flour for those following a gluten-free diet. Make sure you check the rest of your ingredients for gluten.
- Add ½ cup of dried cranberries or raisins into the batter, adding bursts of sweetness and tanginess throughout.
- Drizzle a cream cheese glaze over the cooled cake by combining softened cream cheese, powdered sugar, and a splash of milk until smooth and pourable.
Storing & Freezing
Storing: Store the coffee cake in an airtight container at room temperature for up to 2 to 3 days. Place it in the fridge to keep it fresh for 4-5 days.
Freezing: Let the cake cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in a resealable freezer bag or airtight container to prevent freezer burn. It can be stored in the freezer for up to 2 to 3 months. When ready to enjoy, thaw the cake at room temperature or in the refrigerator before serving.
Coffee cake is traditionally distinguished from regular cake by its texture and flavor. It typically has a crumbly and tender texture with a streusel or crumb topping, while regular cake tends to be softer and more uniform in texture with various frosting options.
Coffee cake pairs well with coffee because its mildly sweet and spiced flavors complement the bitterness of coffee, creating a taste balance.
Drizzle a simple glaze made from powdered sugar and milk, sprinkling powdered sugar or cinnamon on top or garnishing with a handful of toasted nuts for extra texture and flavor.
More Easy Dessert Recipes
- Orange Fluff Salad
- Crumbl Waffle Cookies
- Chocolate Frosted Shortbread Cookies
- Best Ever Banana Bread
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Pumpkin Coffee Cake
- ½ cup all purpose flour
- ¾ cup brown sugar
- ¼ cup butter softened
- ¾ tsp pumpkin pie spice
- Add brown sugar, flour, butter and pumpkin pie spice to a medium size bowl. Using a fork mix the ingredients together until small lumps start for form. Set aside.
- Preheat oven to 350℉. Grease a 8x8 inch baking pan, set aside.
- Add brown sugar, butter, pumpkin puree, vanilla extract, egg, and milk into the bowl of your stand mixer. Cream together ingredients until everything is well incorporated.
- While the mixer is on low, add the pumpkin pie spice, cinnamon, and baking powder. Slowly add in the flour and mix just until blended.
- Pour the batter into the prepared pan.
- Sprinkle the topping evenly over the top of the cake.
- Bake for 50-55 minutes. Poke a toothpick into the center of the cake and when it comes out clean the cake is done.
- Cool completely, Serve and ENJOY!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.