This Pumpkin Streusel Coffee Cake is a cozy treat that brings together soft pumpkin cake and a crumbly, sweet topping. Perfect for breakfast or an afternoon snack!
Every bite feels like a hug from autumn! I love enjoying a slice with my morning coffee—it makes the day feel a little brighter. Want to give it a try? 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake! Canned pumpkin is super convenient, but fresh pumpkin works too. If you need a substitute, you could use butternut squash puree for a similar flavor.
Spices: Ground spices like cinnamon, nutmeg, cloves, and ginger add warmth. If you’re out of any, a pumpkin pie spice mix can replace them all. I love the cozy smell it brings while baking!
Flours: All-purpose flour is essential, but you can swap half for whole wheat flour for added nutrition. Just keep an eye on the moisture, as it can absorb more liquid.
Butter vs. Oil: I prefer vegetable oil for a moister cake, but melted unsalted butter gives a richer flavor. Choose what suits your taste best!
How Do I Make the Perfect Streusel Topping?
The streusel is what really makes this cake special! Getting the right texture is key. Here’s how to do it:
- In a bowl, mix flour, brown sugar, cinnamon, and salt. Make sure they’re well combined.
- Cut in cold butter using a pastry cutter or your fingers until the mix looks like coarse crumbs. It should not be too clumpy!
- Refrigerate the streusel for about 15 minutes before using. This helps it stay crumbly and crunchy when baked.
Sprinkle it evenly over the batter right before baking for the best results!
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/4 cup buttermilk or milk
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cut into small pieces
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Streusel Coffee Cake takes about 15 minutes to prepare and 45-55 minutes to bake. With some cooling time, plan for around 2 hours total before serving. Perfect for a cozy afternoon or a festive gathering!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or an 8-inch round cake pan so your cake doesn’t stick!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger) until well combined. This helps to evenly distribute the leavening agents and spices for a perfectly flavored cake.
3. Combine the Wet Ingredients:
In a large bowl, add the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla extract. Use a whisk or mixer to combine everything until smooth and at a uniform consistency.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, alternating with the buttermilk. Start with the dry ingredients and end with them. Mix just until everything is combined; be careful not to overmix!
5. Create the Streusel Topping:
In a separate small bowl, mix the flour, brown sugar, cinnamon, and salt for the streusel topping. Then, cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
6. Assemble the Cake:
Pour the batter into the prepared pan, then sprinkle the streusel topping evenly over the batter. This will create a delicious, crunchy topping as it bakes!
7. Bake the Cake:
Slide your cake into the preheated oven and bake for about 45-55 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready!
8. Prepare the Glaze:
While the cake is baking, mix the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth and drizzle-able.
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely.
10. Finish with Glaze:
When your cake is fully cooled, drizzle the glaze over the top. Cut a slice and enjoy this cozy treat with your favorite warm beverage!
Enjoy your delightful Pumpkin Streusel Coffee Cake, perfect for sharing with friends and family or enjoying all to yourself! ☕🍰
Can I Use Frozen Pumpkin Puree in This Recipe?
Yes, you can use frozen pumpkin puree! Just be sure to thaw it completely in the fridge overnight and drain any excess liquid before adding it to your batter for the best texture.
How Can I Make This Recipe Gluten-Free?
To make this Pumpkin Streusel Coffee Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the blend contains xanthan gum for the right texture.
Can I Prepare This Cake in Advance?
Absolutely! You can bake the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw and glaze before serving!
What’s the Best Way to Serve Leftovers?
Leftover cake can be enjoyed at room temperature, or you can warm individual slices in the microwave for a few seconds. They’re also delicious with a scoop of vanilla ice cream or whip cream on top!