Moist Pumpkin Coffee Cake With Streusel Recipe

Nothing says autumn morning bliss quite like the warm, spiced aroma of freshly baked pumpkin coffee cake wafting through your kitchen. This incredibly moist and tender coffee cake combines the cozy flavors of pumpkin, cinnamon, and vanilla with a buttery cinnamon streusel topping that’s absolutely irresistible.

Here’s a fun fact: coffee cake doesn’t actually contain coffee – it’s called that because it pairs perfectly with your morning cup of joe! This recipe is wonderfully simple, taking just 15 minutes to prep, making it perfect for busy weekday mornings or special weekend brunches.

If you loved our popular apple cinnamon muffins, you’ll absolutely adore this seasonal twist that brings all those warm fall flavors together in one incredible cake.

What is Pumpkin Coffee Cake with Streusel?

Ever wondered why we call it “coffee cake” when there’s no coffee in sight? This delightful breakfast treat gets its name from being the perfect companion to your morning brew! Our pumpkin coffee cake with streusel is essentially a tender, spiced cake infused with real pumpkin puree and topped with a buttery, cinnamon-sugar crumb topping. It’s like autumn decided to throw a party in your mouth!

As they say, “the way to a man’s heart is through his stomach,” and this cake definitely knows the shortcut. Ready to fall head-over-heels for this seasonal sensation? Let’s get baking!

Why You’ll Love This Pumpkin Coffee Cake with Streusel

Rich, Moist Texture That Melts in Your Mouth

This coffee cake boasts an incredibly tender crumb thanks to the natural moisture from pumpkin puree and a touch of sour cream. Every bite delivers the perfect balance of warm spices – cinnamon, nutmeg, and a hint of ginger – that makes your taste buds dance with fall flavors.

Budget-Friendly Fall Baking

Making this gorgeous coffee cake at home costs a fraction of what you’d pay at a bakery. With simple pantry staples and a can of pumpkin puree, you can create a bakery-quality treat that feeds a crowd without breaking the bank.

Irresistible Cinnamon Streusel Topping

The star of this show is undoubtedly the buttery streusel topping. Made with brown sugar, flour, butter, and extra cinnamon, it creates a delightfully crunchy contrast to the soft cake beneath. It’s similar to our beloved blueberry crumb muffins but with that signature fall twist.

Ready to transform your kitchen into a cozy autumn bakery? This recipe is calling your name!

How to Make Pumpkin Coffee Cake with Streusel

Quick Overview

This pumpkin coffee cake with streusel is surprisingly easy to make and delivers maximum flavor with minimal effort. The combination of warm spices and pumpkin creates an incredibly moist cake, while the buttery streusel adds the perfect textural contrast.

Prep Time: 15 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Serves: 12 people

Key Ingredients for Pumpkin Coffee Cake with Streusel

For the Coffee Cake:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ⅔ cup pumpkin puree
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup sour cream
• ¼ cup milk
• 1 teaspoon vanilla extract

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cubed
• Pinch of salt

Step-by-Step Instructions

Prepare the Streusel Topping

Start by making your streusel topping first. In a medium bowl, whisk together ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger butter pieces. Set aside while you prepare the cake batter.

Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish or line it with parchment paper, leaving some overhang for easy removal. This step is crucial for preventing sticking and ensuring clean slices.

Mix the Dry Ingredients

In a large mixing bowl, whisk together 1¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt. Make sure all ingredients are evenly distributed.

Combine Wet Ingredients

In a separate medium bowl, whisk together the pumpkin puree, melted butter, eggs, sour cream, milk, and vanilla extract until smooth and well combined. The mixture should be uniform in color with no streaks.

Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. Don’t overmix – a few small lumps are perfectly fine and will ensure a tender cake.

Assemble and Bake

Spread the batter evenly in your prepared baking dish. Sprinkle the streusel topping evenly over the entire surface of the cake batter. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Cool and Serve

Allow the coffee cake to cool in the pan for at least 15 minutes before slicing. This cooling time helps the cake set properly and prevents it from falling apart when cut.

What to Serve Pumpkin Coffee Cake with Streusel With

This versatile coffee cake pairs beautifully with a variety of beverages and accompaniments:

Hot Beverages: Freshly brewed coffee, spiced chai latte, caramel macchiato, or hot apple cider make perfect companions.

Cold Options: Try it with iced coffee, cold brew, or even a glass of cold milk for a more casual treat.

Special Additions: A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup can elevate this already delicious cake.

Brunch Spread: Serve alongside fresh fruit, crispy bacon, or scrambled eggs for a complete fall brunch experience.

Top Tips for Perfecting Pumpkin Coffee Cake with Streusel

Use Room Temperature Ingredients

For the best texture, ensure your eggs and sour cream are at room temperature before mixing. This helps create a smoother batter and more even baking.

Don’t Overmix the Batter

Once you add the wet ingredients to the dry, mix just until combined. Overmixing can result in a tough, dense cake instead of the tender crumb we’re after.

Check Your Pumpkin Puree

Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The pie filling contains added spices and sugar that will throw off the recipe balance.

Test for Doneness Properly

The toothpick should come out with a few moist crumbs, not completely clean. This ensures your cake stays moist and doesn’t become dry.

Make Ahead Option

You can prepare the streusel topping and store the dry ingredients up to 2 days in advance. This makes morning baking even quicker!

Storing and Reheating Tips

Room Temperature Storage: Cover the coffee cake tightly with plastic wrap or store in an airtight container for up to 3 days at room temperature.

Refrigerator Storage: For longer storage, refrigerate the covered cake for up to 1 week. The flavors actually develop and improve after a day or two!

Freezing Instructions: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating Tips: For best results, warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes. This brings back that fresh-baked texture and aroma.

Nutritional Information

Nutrient	Per Slice (1/12 of cake)
Calories	285
Total Fat	9g
Saturated Fat	6g
Cholesterol	55mg
Sodium	220mg
Total Carbs	48g
Dietary Fiber	2g
Sugars	32g
Protein	4g
Vitamin A	45% DV

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I make this coffee cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture results.

What can I substitute for sour cream?

Greek yogurt works perfectly as a 1:1 substitute for sour cream. You can also use buttermilk, though you may need to reduce the milk slightly.

Can I add nuts to the streusel topping?

Absolutely! Chopped pecans, walnuts, or even pumpkin seeds make excellent additions. Add about ¼ cup to the streusel mixture.

How do I know when the coffee cake is done?

The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. The top should be golden brown and spring back lightly when touched.

Can I make this in a different pan size?

Yes, but adjust the baking time accordingly. A 9-inch round pan will need about 50-55 minutes, while muffin tins will need 20-25 minutes.

What’s the best way to cut clean slices?

Use a sharp serrated knife and wipe it clean between cuts. Letting the cake cool completely also helps achieve cleaner slices.

Can I double this recipe for a crowd?

Definitely! Double all ingredients and use two 9×13-inch pans or one large sheet pan. Keep the baking temperature the same but may need to add 5-10 minutes to the baking time.

This pumpkin coffee cake with streusel brings all the cozy, comforting flavors of fall into one irresistible treat. Whether you’re hosting a brunch, need a special breakfast, or simply want to fill your home with the most amazing aroma, this recipe delivers every single time. The combination of moist pumpkin cake and buttery streusel creates a texture contrast that’s simply divine. Save this recipe, share it with friends, and get ready to become the unofficial baker of your friend group – this coffee cake is that good!