Pumpkin Coffee Cake with Cinnamon Streusel

There’s something wonderfully festive about the combination of pumpkin, cinnamon, and the sweet crunch of streusel topping. This Cinnamon Streusel Pumpkin Coffee Cake is perfect for autumn brunches or as a delightful treat with your morning coffee. Its warm spices and moist texture will make it a favorite in your home.

Why make this recipe

Imagine cozying up on a chilly morning with a slice of this coffee cake. The flavors of pumpkin and cinnamon wafting through your kitchen create a warm atmosphere that’s perfect for gatherings or a quiet moment to yourself. Plus, it’s simple to prepare and fills your home with enticing aromas.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup streusel topping
• 1/4 cup icing (optional)

How to make it:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, mix together pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Sprinkle the streusel topping evenly over the batter.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool and drizzle with icing if desired before serving.

How to serve it

Serve warm or at room temperature. This cake pairs wonderfully with a hot cup of coffee or tea. For an extra touch, drizzle with the optional icing before serving.

How to store it

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months.

Helpful tips

• Make sure not to overmix the batter to keep the cake light and fluffy.
• Use canned pumpkin puree for convenience; just ensure it’s pure pumpkin and not pumpkin pie filling, which has added sugar and spices.

Optional variations

You could add nuts, such as pecans or walnuts, to the streusel topping for added crunch. Or, try folding in chocolate chips to the batter for a sweet twist.

Frequently asked questions

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin that’s been cooked and pureed. Just ensure it’s smooth and not too watery.

What if I don’t have streusel topping?
You can skip the streusel entirely, or try topping it with oats mixed with a bit of sugar and butter for a different texture.

Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before, store it in the refrigerator, and bake it fresh in the morning for a delicious breakfast treat.

Enjoy baking this delightful coffee cake and savor every bite!

Cinnamon Streusel Pumpkin Coffee Cake

This festive coffee cake combines pumpkin, cinnamon, and a delightful streusel topping, making it perfect for autumn brunches or a cozy morning treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Brunch, Dessert

Cuisine American, Autumn

Servings 12 servings

Calories 220 kcal

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Use canned pumpkin puree.
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Toppings

• 1/2 cup streusel topping Can be made with nuts if desired.
• 1/4 cup icing (optional) Drizzle if desired before serving.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
• In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared baking pan and smooth the top.
• Sprinkle the streusel topping evenly over the batter.

Baking

• Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Let cool and drizzle with icing if desired before serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freezing for up to three months is an option.

Keyword Brunch Recipe, Cinnamon, Fall Dessert, Pumpkin Coffee Cake, Streusel