Easy Pumpkin Streusel Coffee Cake
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Wake up to this delicious Pumpkin Streusel Coffee Cake! It’s soft, moist, and packed with warm spices. It’s topped with the most delicious buttery brown sugar streusel and finished with a light drizzle of icing. It’s a simple, but impressive fall dessert that’s just right for brunch, holidays or an afternoon coffee break!
I love making coffee cakes. They’re just so easy and insanely delicious. It’s one of my favorite desserts to make. They don’t require a ton of effort, but the result is beautiful. Once you’ve made a coffee cake, there’s no turning back. Pumpkin Streusel Coffee Cake is just one delicious option, but the flavor combos are endless! A few others that I really enjoy are my Cranberry Orange Coffee Cake and my Blueberry Coffee Cake. Both have a buttery streusel but offer a totally different flavor.
Why You’ll Love This Pumpkin Streusel Coffee Cake
- The texture: The pumpkin cake is tender and moist and spiced just right. Mixing pumpkin pie spice and cinnamon really enhances the pumpkin.
- Easy to make: I don’t use a mixer for this recipe. Just a bowl, whisk and spatula.
- Crowd-pleasing: It’s a great dessert for all sorts of get togethers.
- The buttery streusel topping: The streusel is really the star of the show. I made sure it had an enough butter and brown sugar to really create a nice, thick layer of streusel on top. You can never have enough streusel.
Ingredients and Substituions:
- All purpose flour: You can substitute gluten free flour if needed. I find that mixing a cup for cup gluten free flour and almond flour works really well in cakes.
- Pumpkin puree: make sure it’s not the pie filling.
- Baking powder + baking soda: The combo creates the perfect lift and fluffy texture.
- Warm spices: I like to mix pumpkin pie spice and cinnamon. It really make the pumpkin flavor pop.
- Brown sugar and granulated sugar: The combo sweetens the cake while also giving it a nice caramel flavor.
- Unsalted butter: I always used unsalted butter in my recipes so I can control the salt.
- Eggs: Eggs help bind all the ingredients together.
- Vanilla extract: Can’t have coffee cake without a warm vanilla aroma.
- Sour cream of Greek yogurt: Help keep the cake moist. Sour cream or Greek yogurt will work- I suggest using high or full fat.
Pumpkin Streusel Topping: It’s simple! Just mix together butter, brown sugar, granulated sugar, flour, spices and salt.
Icing: I use a simple traditional glaze for this recipe. I didn’t want it to over power the cake. It’s just a mixture of melted butter, powdered sugar, vanilla and water.
Tips and Storage
- Prepare all the ingredients ahead of time. This helps prevent mistakes and makes clean up easier.
- Do not over-mix the dry ingredients into the wet ingredients. Be gentle with this process. Over-mixing can cause a dense or tough cake.
- Do not over-bake. When in doubt, test the cake by inserting a toothpick or knife directly in the center of the cake. If it comes out clean or with a few crumbs on it, it’s done.
- Store the cake in an airtight container to keep it fresh. It will last 2-3 days room temperature or up to 5 day refrigerated.
Pumpkin Streusel Coffee Cake is where it’s at. When in doubt, make a coffee cake! Your friends and family will love you! It’s so comforting, moist, and delicious. It can be enjoyed morning, afternoon and night. It can also be made ahead of time and travels very easily. So pour yourself a cup of coffee and dig in!
Pumpkin Streusel Coffee Cake
Wake up to this delicious pumpkin streusel coffee cake. It's full of warm spices, buttery streusel and finished with a sweet drizzle of icing. It's a wonderful Fall dessert for all sorts of occasions.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar (light brown sugar will work, too)
- 1/2 cup vegetable oil (sub refined coconut oil if needed)
- 1 cup pure pumpkin puree
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/8 cup milk (I used whole milk)
Crumb Topping
- 1/2 cup (1 stick), unsalted butter melted
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar (light or dark)
Icing
- 1 tablespoon butter, melted
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups confectioners sugar
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees and spray an 8×8 or 9×9 inch baking pan with non-stick baking spray (you can also butter it).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice; set aside.
- In a large bowl, whisk together sugar, brown sugar, vegetable oil, eggs, pumpkin puree, milk and vanilla until light and creamy.
- Add the bowl of dry ingredients to the bowl of wet ingredients and gently mix just until incorporated.
- To make the crumb topping, add all ingredients into a bowl and mix together with hands.
- Pour batter into prepared baking pan and top with crumb mixture by gently pressing it into the batter so that the crumbs don’t move. Bake for 38-42 minutes. (mine baked for 40 minutes). Let cool, then drizzle with icing.
- To make the icing, add all ingredients into a bowl and whisk until smooth. If icing seems too thick, add another teaspoon of milk until it’s thin enough to drizzle. If it's too thin, add a spoonful for powdered sugar until you've reached the desired consistency.
Notes
Cake will last in an airtight container for up to 5 days refrigerated.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving:Calories: 598Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 72mgSodium: 338mgCarbohydrates: 88gFiber: 2gSugar: 53gProtein: 6g
Nutrition information is automatically calculated. Use as an approximation only.
