This Pumpkin Streusel Coffee Cake is moist and packed with cozy pumpkin flavor. Topped with a crunchy streusel, it’s perfect for a fall treat or breakfast delight!
Baking this cake fills my kitchen with the warm aroma of spices. I love enjoying a slice with my morning coffee, making even the busiest days feel a bit special. ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cake’s structure. If you need a gluten-free option, use a 1:1 gluten-free flour blend. I’ve tried this, and it works well!
Pumpkin Puree: Canned pumpkin is convenient and great for this cake. You can also use homemade pumpkin puree if you prefer. Just make sure it’s thick and not watery.
Sour Cream or Yogurt: This adds moisture and richness. If you’re keeping it dairy-free, use non-dairy yogurt or applesauce as a substitute. It will slightly change the flavor, but still delicious!
Spices: The warmth from cinnamon, nutmeg, ginger, and cloves makes this cake special. Feel free to adjust the spice levels to your taste. I often like to add a dash more cinnamon!
How Do I Get the Best Texture for the Cake?
For a perfect cake texture, pay attention to your mixing method. When blending wet and dry ingredients, mix just until they’re combined. Overmixing can create a dense cake.
- Start with soft, room-temperature butter for easier creaming.
- Use a gentle hand when folding in the flour mixture to keep it light and fluffy.
- Be careful not to overbake; check for doneness a few minutes before the minimum bake time. A toothpick should come out mostly clean!
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup sour cream or plain yogurt
- 1 tsp vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cubed
For the Drizzle:
- ½ cup powdered sugar
- 1-2 tsp milk or heavy cream
- ¼ tsp vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Streusel Coffee Cake will take about 15 minutes to prepare and 40-45 minutes to bake. After that, let it cool for a bit before adding the glaze, making the total time around 1 hour. Perfect for a cozy afternoon treat or a cheerful breakfast!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal later.
2. Make the Streusel Topping:
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set this aside; it will add a lovely crunch on top!
3. Mix Dry Ingredients for the Cake:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This mix is what gives the cake its rich flavor.
4. Cream Butter and Sugar:
In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 minutes. This step adds air to the batter, keeping the cake nice and soft!
5. Add Eggs and Wet Ingredients:
Beat in the eggs one at a time, fully incorporating each before adding the next. Once that’s done, mix in the pumpkin puree, sour cream, and vanilla extract until everything is smooth and creamy.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; we want the cake to be light and fluffy!
7. Assemble the Cake:
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel topping over this layer. Then add the remaining batter and smooth it out. Finally, sprinkle the rest of the streusel over the top for a deliciously crumbly finish.
8. Bake:
Pop the cake in the oven and bake for 40-45 minutes. Keep an eye on it! A toothpick inserted into the center should come out clean or with a few moist crumbs.
9. Cool:
Once baked, let the cake cool completely in the pan on a wire rack. This helps the flavors develop even more!
10. Make the Glaze:
While the cake is cooling, in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until it’s smooth. This drizzle will add the perfect sweet finish to your cake.
11. Serve and Enjoy:
Once the cake is completely cool, drizzle the glaze over the top. Cut it into squares and serve with your favorite coffee or tea for a delightful treat!
This moist, warmly spiced pumpkin coffee cake with a satisfying crumbly streusel topping and a sweet vanilla glaze is sure to impress your family and friends—enjoy every bite!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin puree. Just make sure to cook and blend it well until smooth. Drain any excess moisture to avoid making the cake too wet.
How Can I Make This Coffee Cake Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will keep the texture similar, so you won’t miss out on any delicious flavor!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day or two in advance. Just store it tightly wrapped in plastic wrap at room temperature or in the fridge to keep it fresh. Drizzle the glaze just before serving for the best texture!
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to a month. Just thaw before enjoying!
