Pumpkin Coffee Cake with Streusel
If you want the best fall breakfast treat, look no further than this easy pumpkin coffee cake recipe. It is an incredibly flavorful breakfast cake made with pumpkin pie spice and layered with cinnamon streusel. The texture is perfectly tender and moist too!
When it comes to coffee cake, I like mine flavorful, moist and with plenty of streusel topping. This pumpkin coffee cake is nothing short of those requirements. It’s unbelievably delicious! The pumpkin purée and fall spices make this coffee cake better than most. Plus, the pumpkin pie spice pairs so well with the brown sugar streusel!
Why this recipe works
The cake is easy to make from scratch, which results in the best flavor and texture. The pumpkin purée makes the cake tender and soft while the sour cream adds moisture and depth of flavor. A sprinkle of pumpkin pie spices and streusel topping makes each bite simply irresistible!
- Pumpkin purée: 100% pure purée is best (I use Libby’s). Do not use canned pumpkin pie filling. You can use homemade pumpkin purée, but I suggest patting it dry since homemade purée tends to have more moisture.
- Sour cream: Full-fat sour cream provides the best flavor. You can also use full-fat plain Greek yogurt.
- Spices: Individual spices can be used or you can make your own homemade pumpkin pie spice.
This coffee cake is perfect as is, but there is always room for some personal touches! If you like your coffee cake with a little crunch, try adding 1/4 cup chopped pecans or walnuts into the streusel mixture. For a chocolate kick, stir in 1/2 cup chocolate chips into the cake batter.
How to make pumpkin coffee cake
- Make the streusel: whisk together flour, brown sugar and cinnamon. Add melted butter and mix until small clumps form. Set aside.
- Whisk together the dry ingredients: flour, spices, baking soda, baking powder and salt.
- Mix the wet ingredients: pumpkin puree, brown sugar, vegetable oil, sour cream and egg until well combined.
- Add the wet ingredients to the dry ingredients. Mix just until combined (avoid overmixing).
- Assemble: Transfer half the pumpkin cake batter to the prepared pan and spread evenly. Sprinkle half the streusel over the batter. Repeat with remaining batter and streusel.
- Bake the coffee cake at 350 F for 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. After the cake has cooled, whisk the icing ingredients together and drizzle over the cake.
For the best pumpkin coffee cake, be sure to use 100 % pure pumpkin puree (not pumpkin pie filling). I prefer Libby’s pumpkin puree. For best results, weigh your ingredients with a kitchen scale (it’s more accurate than measuring).
To make spreading easy, drop the batter in dollops in the pan then use an offset spatula to connect the dollops in an even layer. This will keep the streusel in the center from spreading too much. I also find it helpful to use binder clips on the parchment paper to keep it from slipping.
Frequently Asked Questions
Yes, instead of individual spices, 2 1/4 teaspoons pumpkin pie spice may be used in this recipe.
Store coffee cake in an airtight container at room temperature for up to 3 or 4 days.
Yes. Once the cake has cooled completely, wrap it in plastic wrap and then aluminum foil (or freezer bag) to prevent freezer burn. Freeze for up to 1 month. Defrost in the refrigerator overnight before bringing to room temperature and adding icing.
It was either over-baked or there was too much flour. Check your oven temperature and use a kitchen scale for accurate measuring. If you don’t have a scale, fluff up your flour with a fork and spoon it into the measuring cup (never pack down flour).
Whether you like coffee cake or pumpkin, I have some breakfast recipes for you to try!
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Pumpkin Coffee Cake
- ⅔ cup (83 g) all purpose flour
- ½ cup (100 g) packed light brown sugar
- ½ teaspoon cinnamon, optional
- 4 Tablespoons (56 g) unsalted butter, melted
Pumpkin Coffee Cake
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves, or all spice
- 1 cup (240 g) pure pumpkin puree, (not pumpkin pie filling)
- ¾ cup (150 g) light brown sugar
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 g) sour cream, room temperature
- 1 large egg, room temperature
- ½ cup (60 g) confectioners’ sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk
- Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and set aside.
- Whisk together flour, brown sugar and cinnamon. Add melted butter and mix until small clumps form. Set aside.
Pumpkin Coffee Cake
- In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
- In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, sour cream and egg until well combined. Pour wet ingredients into bowl of dry ingredients and stir just until combined (avoid over mixing).
- Transfer half the batter to prepared baking pan. Use an offset spatula to spread evenly. Sprinkle half the streusel on top, then drop the remaining batter in dollops on top of the streusel (this will make it easier to spread). Spread dollops into an even layer and sprinkle remaining streusel on top.
- Bake pumpkin coffee cake for 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let coffee cake cool slightly in the pan.
- For the icing, whisk together confectioners’ sugar with vanilla and milk. Drizzle over coffee cake and serve warm or at room temperature.