If you’re looking for a cozy, irresistible dessert that’s perfect for any time of day, this Pumpkin Coffee Cake with Streusel Topping Recipe is exactly what your kitchen needs. Bursting with warm spices and the rich, comforting flavor of pumpkin, this cake has a moist, tender crumb topped with a buttery, crunchy streusel that adds the perfect touch of sweetness and texture. Whether you’re serving it for breakfast, an afternoon snack, or dessert, this cake is guaranteed to fill your home with the aroma of autumn and bring smiles to everyone gathered around the table.
Ingredients You’ll Need
The magic of this Pumpkin Coffee Cake with Streusel Topping Recipe lies in its simplicity—the ingredients are straightforward but they work in harmony to create a flavor-packed masterpiece. Each component plays a key role, from the pumpkin puree that adds natural moisture and earthiness, to the aromatic spices that infuse each bite with warmth, and the streusel topping that provides a satisfying crunch.
- 1 cup pumpkin puree: The star ingredient that brings moisture and a lovely fall flavor.
- 2 cups all-purpose flour: Provides the structure and body for the cake.
- 1 cup granulated sugar: Sweetens the cake while keeping it light.
- 1/2 cup brown sugar: Adds caramel notes and deepens sweetness.
- 2 tsp baking powder: Ensures the cake rises perfectly for a tender texture.
- 2 tsp ground cinnamon: Brings that classic comforting spice flavor.
- 1/2 tsp ground nutmeg: Adds a subtle warmth and complexity.
- 2 large eggs (room temperature): Bind the ingredients and enrich the cake’s texture.
- 1/2 cup unsalted butter (melted): Adds richness and moisture.
- 1 tsp vanilla extract: Enhances all the flavors with a sweet aroma.
- 1/3 cup brown sugar (for streusel topping): Sweetens the crunchy topping beautifully.
- 1/3 cup all-purpose flour (for streusel topping): Creates that crumbly texture in the streusel.
- 2 tbsp unsalted butter (melted, for streusel topping): Binds the streusel and lends a buttery flavor.
How to Make Pumpkin Coffee Cake with Streusel Topping Recipe
Step 1: Prep Your Oven and Pan
Start off right by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan well to make sure the cake comes out cleanly and holds its perfect shape after baking.
Step 2: Make the Streusel Topping
In a small bowl, combine the brown sugar, flour, and melted butter until the mixture looks crumbly and sandy. Set this aside—it’s going to be your cake’s crunchy, flavorful crown!
Step 3: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, baking powder, cinnamon, nutmeg, granulated sugar, and brown sugar. This blend of ingredients is where the texture and spice kickoff begins for the cake itself.
Step 4: Combine the Wet Ingredients
In another bowl, whisk the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and creamy. This juicy mixture gives the cake its signature moist and tender crumb.
Step 5: Bring It All Together
Gently fold the dry ingredients into the wet pumpkin mixture until just combined. You want to keep the batter light and fluffy, so be careful not to overmix!
Step 6: Layer and Add Streusel
Pour half of the batter into your prepared pan. Sprinkle half of the streusel topping evenly over it. Then add the remaining batter, smoothing it out, and finish by scattering the rest of the streusel on top for that perfect crunch with every bite.
Step 7: Bake to Perfection
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before digging in to enjoy all the tender goodness.
How to Serve Pumpkin Coffee Cake with Streusel Topping Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or a drizzle of warm caramel sauce on top for an extra touch of sweetness and a pretty presentation. A few toasted pecans scattered around the edges add an extra textural delight that pairs beautifully with the pumpkin flavor.
Side Dishes
This cake shines beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. If you’re serving it for breakfast or brunch, pair it alongside a rich, creamy latte or spiced chai tea to elevate the cozy vibe.
Creative Ways to Present
Cut the cake into generous squares and serve on a rustic wooden board with small ramekins of maple syrup and cinnamon butter. You can also layer it with mascarpone or cream cheese frosting for an indulgent twist, turning this humble coffee cake into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store it in an airtight container to keep it fresh for up to 3 days at room temperature. The moist texture stays wonderfully intact, perfect for second helpings.
Freezing
You can freeze slices of the Pumpkin Coffee Cake with Streusel Topping Recipe by wrapping them individually in plastic wrap and then placing them in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge for a quick treat anytime.
Reheating
Warm slices gently in the microwave for about 20-30 seconds or pop them in a preheated oven at 300°F for 10 minutes to enjoy that fresh-baked warmth and soften the streusel topping once again.
FAQs
Can I use canned pumpkin for this coffee cake?
Absolutely! Canned pumpkin puree works perfectly and saves time without sacrificing flavor. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which contains extra sweeteners and spices.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just choose a 1:1 gluten-free flour that contains xanthan gum for the best texture.
Can I add nuts or chocolate chips to the batter?
Definitely! Chopped walnuts, pecans, or chocolate chips make fantastic additions if you want to add extra texture and flavor layers to this delicious pumpkin coffee cake.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is done. Make sure not to overbake to keep it moist and tender.
Can I prepare this cake batter the night before?
Yes! You can mix the batter and streusel topping the night before, keep the batter covered in the fridge, then assemble and bake fresh in the morning for a wonderful fresh-baked treat.
Final Thoughts
This Pumpkin Coffee Cake with Streusel Topping Recipe is truly a cozy hug in cake form. With its perfect balance of moist pumpkin spice cake and crunchy streusel, it’s a treat that brings comfort and joy every time you make it. Give yourself the pleasure of baking this soon—you won’t regret sharing this warm and delightful slice of seasonal happiness with friends and family.
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Pumpkin Coffee Cake with Streusel Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Pumpkin Coffee Cake features moist pumpkin-infused batter layered with a crumbly cinnamon-nutmeg streusel topping. Perfect for fall mornings or holiday brunches, this recipe combines warm spices and tender crumb texture, baked to golden perfection in under an hour.
Ingredients
Cake Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent the cake from sticking during baking.
- Make Streusel Topping: In a small bowl, combine 1/3 cup brown sugar, 1/3 cup all-purpose flour, and 2 tablespoons melted unsalted butter. Stir until the mixture becomes crumbly. Set this aside for later layering.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 cup granulated sugar, and 1/2 cup brown sugar until well combined and evenly distributed.
- Combine Wet Ingredients: In another bowl, blend 1 cup pumpkin puree, 2 large room temperature eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth and homogenous.
- Form Batter: Gradually fold the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing to keep the cake tender.
- Layer Batter and Streusel: Pour half of the batter into the prepared baking pan. Evenly sprinkle half of the streusel topping over the batter. Then, layer the remaining batter on top and finish by sprinkling the remaining streusel evenly across the surface.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
Notes
- For best results, use room temperature eggs to ensure even mixing.
- You can substitute canned pumpkin puree with homemade pumpkin puree if preferred.
- Check the cake around 35 minutes to avoid overbaking and drying out the cake.
- Let the cake cool before cutting to help the streusel topping set properly.
- This cake pairs wonderfully with a cup of coffee or tea for breakfast or dessert.
