Pumpkin Streusel Coffee Cake Recipe
If you are looking for a cozy, flavor-packed treat to brighten your mornings or bring comfort to your afternoon break, this Pumpkin Streusel Coffee Cake is the perfect answer. Bursting with warm autumn spices, moist pumpkin, and a crunchy, buttery streusel topping, every bite offers a delightful contrast of textures and flavors that feels like a big, delicious hug. The Pumpkin Streusel Coffee Cake combines the wholesome goodness of pumpkin with a sweet, nutty crumble that will quickly transform into a fall favorite worth making again and again.
Ingredients You’ll Need
Gathering fresh, pantry-friendly ingredients is the first step to making this Pumpkin Streusel Coffee Cake shine. Each component plays a key role, whether it’s creating the tender crumb, infusing those signature cinnamon and spice notes, or forming the irresistible streusel topping that crowns the cake.
- 1/2 cup butter, softened: This provides richness and moisture while helping the batter come together smoothly.
- 1-1/2 cups sugar: Sweetens the cake and balances the pumpkin’s earthiness perfectly.
- 1 can 100% pure pumpkin (15 oz.): Pure pumpkin, not pumpkin pie filling, ensures natural flavor without added sugars or spices.
- 3 large eggs: Eggs give structure and help the cake rise beautifully.
- 2 1/2 cups all-purpose flour: The foundation of the cake’s soft and tender crumb.
- 2 teaspoons baking powder: A rising agent that keeps the cake light and fluffy.
- 1 tablespoon cinnamon: Adds warm spice and classic fall aroma throughout the cake.
- 1 1/2 teaspoons ground ginger: Brings a subtle zing that brightens the flavor profile.
- 1/2 teaspoon ground nutmeg: Enhances the depth of the warm spices.
- 1/2 teaspoon salt: Balances sweetness and intensifies all other flavors.
- 1/4 teaspoon ground cloves: Provides an earthy, aromatic finish to the spice mix.
- 1/2 cup all-purpose flour (for streusel): Creates the base of the crunchy topping.
- 1/2 cup sugar (for streusel): Adds sweetness and helps caramelize the topping.
- 1/2 cup packed brown sugar: Offers moisture and a rich molasses flavor in the streusel.
- 1 teaspoon cinnamon (for streusel): Infuses the topping with spice to echo the cake’s flavors.
- 4 tablespoons butter, melted: Binds the streusel ingredients for that irresistible crumbly texture.
- 2/3 cup chopped pecans: Adds crunchiness and a toasty nutty element on top.
How to Make Pumpkin Streusel Coffee Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F so it reaches the perfect baking temperature. Grease and flour a 12-cup bundt pan thoroughly to ensure your Pumpkin Streusel Coffee Cake releases beautifully after baking without sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until creamy and well blended. This step is key for creating a light texture as the sugar crystals help aerate the butter, making your cake wonderfully tender.
Step 3: Add Pumpkin and Eggs
Mix in the pure pumpkin and eggs to your creamed butter and sugar. The pumpkin adds moisture and color, while the eggs bind everything. Be sure to blend thoroughly so the mixture is uniform and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and all your warm spices—cinnamon, ginger, nutmeg, salt, and cloves. This dry mix ensures the spices are evenly distributed, giving every bite a consistent flavor burst.
Step 5: Bring It All Together
Add the dry ingredients to the wet pumpkin mixture and mix on medium speed for a minute. Stop, scrape down the sides to avoid pockets of flour, and mix for another two minutes until you have a well-combined batter that’s smooth and slightly thick.
Step 6: Fill the Bundt Pan
Pour the batter into your greased bundt pan, spreading it evenly. Gently level the surface using the back of a spoon or spatula, creating the perfect canvas for your streusel topping.
Step 7: Prepare and Add Streusel Topping
In a small bowl, mix flour, white sugar, brown sugar, cinnamon, melted butter, and chopped pecans. Sprinkle this heavenly streusel topping evenly over your cake batter in the pan. This layer will crisp up during baking, adding irresistible textural contrast.
Step 8: Bake to Perfection
Bake the cake for 50 to 55 minutes, testing doneness by inserting a toothpick near the center—it should come out clean. Once baked, cool the cake on a wire rack for 15 minutes, then carefully loosen and invert it so the streusel layer rests on top. Let the cake cool completely before serving to allow flavors to meld and the texture to set.
How to Serve Pumpkin Streusel Coffee Cake
Garnishes
While the cake is perfect on its own, a light dusting of powdered sugar or a drizzle of warm maple glaze adds a bit of extra allure and sweetness. For an elegant touch, sprinkle a few extra chopped pecans on top just before serving to highlight the nutty streusel.
Side Dishes
This Pumpkin Streusel Coffee Cake pairs beautifully with a steaming cup of coffee or spiced chai tea. You might also enjoy it alongside creamy whipped cream or a scoop of cinnamon vanilla ice cream for a decadent dessert twist.
Creative Ways to Present
Consider slicing this cake into neat squares for a brunch buffet or tea party. Layer slices with whipped cream and pumpkin puree for a festive trifles display, or serve warm with a scoop of mascarpone cheese to elevate the experience.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Pumpkin Streusel Coffee Cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to two days, or refrigerate for up to a week while maintaining moistness and flavor.
Freezing
You can freeze uncut or sliced slices of this cake. Wrap them thoroughly in plastic wrap and foil to protect against freezer burn. When frozen properly, the cake stays delicious for up to three months and is ready to thaw for a quick treat.
Reheating
Reheat slices gently in the microwave for 15-30 seconds or warm them in a 300°F oven for about 10 minutes. This helps restore the cake’s freshly baked tenderness and brings out the spicy aroma of the pumpkin and streusel.
FAQs
Can I use pumpkin pie filling instead of pure pumpkin?
It’s best to use 100% pure pumpkin rather than pumpkin pie filling because the filling already contains spices and sweeteners, which can throw off the taste and texture of the Pumpkin Streusel Coffee Cake.
What nuts work well in the streusel topping?
Chopped pecans are traditional and add a wonderful crunch, but walnuts or almonds can also be delicious alternatives depending on your preference or what you have on hand.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture might be slightly different, but the flavor remains just as amazing.
Is it possible to make this cake vegan?
To make a vegan version, substitute the butter with plant-based margarine, use flax eggs or another egg replacer, and ensure any added toppings are free from animal products. The pumpkin and spices keep it moist and flavorful.
How long does this coffee cake stay fresh?
The Pumpkin Streusel Coffee Cake stays fresh for about 2 to 3 days at room temperature and up to a week in the fridge when properly stored. Always store it in an airtight container to prevent drying out.
Final Thoughts
Embracing the cozy, warmly spiced charm of this Pumpkin Streusel Coffee Cake is like wrapping yourself in a soft blanket on a crisp autumn morning. It’s an utterly comforting treat that’s straightforward to make but special enough to impress friends and family with its beautiful nutty topping and tender pumpkin crumb. I invite you to give this recipe a try—it’s sure to become a cherished staple in your recipe box and a highlight of your seasonal baking adventures.
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Pumpkin Streusel Coffee Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Streusel Coffee Cake is a moist and flavorful fall favorite, combining the rich taste of pumpkin with warm spices and a crunchy pecan streusel topping. Perfect for breakfast, brunch, or a cozy dessert, it’s an inviting treat that pairs wonderfully with a hot cup of coffee.
Ingredients
Cake Batter
- 1/2 cup butter, softened (1 stick)
- 1 1/2 cups sugar
- 1 can 100% pure pumpkin (NOT pumpkin pie filling) (15 oz.)
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
- 2/3 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly to prevent sticking, then set it aside to prepare your batter.
- Beat Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 1 1/2 cups sugar until the mixture is smooth and well blended, creating a creamy base for the cake.
- Add Pumpkin and Eggs: Incorporate the canned 100% pure pumpkin and the three large eggs into the butter-sugar mixture. Mix until everything is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, salt, and cloves to evenly distribute the spices throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the pumpkin mixture. Using an electric mixer, blend on medium speed for one minute. Stop and scrape down the sides of the bowl with a spatula to ensure even mixing, then continue mixing for about two more minutes until fully blended.
- Pour Batter into Pan: Evenly pour the batter into the prepared bundt pan. Use the back of a spoon or spatula to smooth and level the surface so it bakes evenly.
- Prepare Streusel Topping: In a small bowl, mix together 1/2 cup all-purpose flour, sugar, brown sugar, cinnamon, melted butter, and chopped pecans until crumbly and combined.
- Sprinkle Streusel: Generously sprinkle the streusel topping evenly over the batter in the bundt pan, covering the entire surface for a crunchy and sweet top layer.
- Bake: Place the cake in the preheated oven and bake for 50-55 minutes. Test doneness by inserting a toothpick near the center; it should come out clean or with just a few moist crumbs attached.
- Cool and Unmold: Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Carefully run a knife around the edges to loosen it. Invert the cake onto a plate so that the streusel side is on top, then invert again onto your serving plate or cake stand.
- Final Cooling: Allow the coffee cake to cool completely before slicing and serving to let the flavors set and the texture firm up perfectly.
Notes
- Use 100% pure pumpkin, not pumpkin pie filling, to avoid extra spices and sweetness.
- Greasing and flouring the bundt pan prevents the cake from sticking.
- The streusel topping can be made ahead and stored in the refrigerator for up to 2 days.
- For a nut-free version, omit the pecans or replace with additional flour and sugar.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin coffee cake, streusel cake, fall dessert, bundt cake, pumpkin spice cake
