This Pumpkin Streusel Coffee Cake is a warm, inviting treat perfect for cozy mornings or afternoon snacks. It’s soft, flavorful, and topped with a crunchy streusel that adds a delightful twist!
The warm spices and pumpkin make it a favorite in my house—who doesn’t love pumpkin? I love sipping coffee while enjoying a slice, it’s like a hug in cake form! ☕️🍰
Key Ingredients & Substitutions
All-Purpose Flour: This flour is the backbone of the cake. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend which often works well in baking.
Canned Pumpkin Puree: Ensure it’s plain pumpkin puree and not pumpkin pie filling. If fresh pumpkin is available, roast and puree it instead for a fresher taste. I find fresh pumpkin adds a nice flavor too!
Sour Cream or Plain Yogurt: Both add moisture; I prefer sour cream for its tang. You can also use Greek yogurt for a thicker texture or buttermilk for a different flavor profile.
Spices: The combination of cinnamon, nutmeg, and cloves gives that cozy pumpkin flavor. You can substitute with pumpkin pie spice if you have it on hand (use about 2 tsp for all spices combined).
Brown Sugar: Packed brown sugar adds moisture and richness. If you’re out of brown sugar, use white sugar with a bit of molasses (1 tbsp per cup of sugar) as a substitute.
How Do I Make Sure My Cake is Moist and Fluffy?
Getting the right texture is key for a delicious pumpkin streusel coffee cake. Here are some tips to ensure your cake turns out perfect:
- Don’t overmix the batter—mix until just combined to keep it light.
- Make sure your ingredients (especially eggs and sour cream) are at room temperature, which helps in mixing and rising.
- Watch your baking time carefully. Check for doneness at around 40 minutes.
- If you want to ensure extra moisture, consider adding a tablespoon of applesauce to the batter—it works wonders!
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
For the Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp cold unsalted butter, cubed
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 40-45 minutes of bake time. After baking, allow about 15 minutes for cooling before you drizzle the icing. In total, you’ll spend about 1 hour preparing this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×9-inch square baking pan by greasing it with cooking spray, butter, or lining it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and optional ground cloves. Make sure everything is well combined!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the vegetable oil and eggs until smooth. Add in the pumpkin puree, vanilla extract, and sour cream or yogurt. Mix until everything is nicely blended and creamy.
4. Combine Wet and Dry Mixtures:
Gently pour the wet mixture into the bowl with dry ingredients. Using a spatula, fold the two mixtures together until just combined. Be careful not to overmix; a few lumps are okay!
5. Spread the Batter:
Evenly spread the cake batter into your prepared baking pan, smoothing the top with a spatula.
6. Prepare the Streusel Topping:
In a small mixing bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel. Add the cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
7. Add Topping to Cake:
Sprinkle the streusel mixture evenly over the top of the cake batter. This will give the cake a delicious, crunchy texture once baked!
8. Bake the Cake:
Place the pan in the preheated oven and bake for about 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Prepare the Icing Drizzle:
While the cake is cooling, whisk together the powdered sugar, vanilla extract, and enough milk or cream to create a smooth drizzle consistency.
10. Drizzle the Icing:
After the cake has cooled for about 15 minutes, drizzle the icing over the top using a spoon or a piping bag. Get creative with how you drizzle it!
11. Serve and Enjoy:
Cut the cake into squares and serve warm or at room temperature. This Pumpkin Streusel Coffee Cake is perfect for cozy mornings, afternoon treats, or anytime you need a little sweetness!
Enjoy every bite of your moist and flavorful Pumpkin Streusel Coffee Cake—it’s sure to bring joy to your fall gatherings and everyday moments alike! 🍰✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Simply roast a pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor until smooth. Measure out 1 cup for the recipe.
Can I Make This Coffee Cake Ahead of Time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Just give it a good stir before baking. Alternatively, you can bake it ahead of time and keep it covered at room temperature for a couple of days, or refrigerate it to keep it fresh longer.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and place them in a freezer bag.
Is It Possible to Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for better texture. The results should be just as delicious!
