This Pumpkin Streusel Coffee Cake is a cozy treat perfect for chilly mornings. It’s moist, spiced with warm pumpkin flavors, and topped with a sweet, crumbly streusel. Yum!
Every slice feels like a hug in cake form! I love to enjoy it with my morning coffee. It’s like having dessert for breakfast—who could say no to that? ☕️🍰
Key Ingredients & Substitutions
All-purpose flour: This is key for structure and texture in the cake. If you’re gluten-free, try a 1:1 gluten-free flour blend. I’ve had success with brands like Bob’s Red Mill.
Pumpkin puree: Use canned pumpkin for convenience, but homemade puree works just as well! If you can’t find pumpkin, mashed sweet potatoes can be a tasty alternative.
Spices: The key spices are cinnamon, ginger, and nutmeg, which add warmth. Feel free to adjust them based on your taste—some love adding a pinch of allspice or cloves for an extra kick.
Vegetable oil: This keeps the cake moist. If you prefer, you can use melted coconut oil or even applesauce for a healthier twist.
Buttermilk: It adds moisture and tang. To substitute, mix regular milk with a splash of vinegar or lemon juice and let it sit for 5 minutes.
How Do You Make the Best Streusel Topping?
The streusel topping is what makes this coffee cake extra special. Here’s how to ensure it’s perfectly crumbly and crunchy:
- Use cold butter—this is crucial! Cold butter creates those lovely little chunks in the streusel.
- Mix the dry ingredients first. This helps evenly distribute the sugar and cinnamon with flour before adding the butter.
- Ditto for mixing. You can use fingers or a pastry cutter to avoid melting the butter too much—just stop when it resembles coarse crumbs.
- Sprinkle the streusel over the batter just before baking. This keeps it crunchy on top while the cake bakes and rises underneath.
Following these tips will give you a lovely streusel topping that creates a delightful texture contrast with the soft pumpkin cake base. Enjoy every bite!
Delicious Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Streusel Topping:
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 40-50 minutes to bake, plus some additional time for cooling. In total, you should set aside around 1.5 hours to get everything made, baked, and ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Pan:
First, preheat your oven to 350°F (175°C). Take a 9×13-inch baking pan or a similar size square pan and grease it with butter or cooking spray. Then dust it lightly with some flour to prevent sticking.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk them together until they’re evenly mixed. This helps ensure that your spices are spread throughout the cake!
3. Preparing the Wet Ingredients:
In a larger bowl, add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Using a whisk, mix everything until it’s smooth and well combined.
4. Combining Wet and Dry Ingredients:
Now, slowly add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Gently mix until just combined; be careful not to overmix, as this can make the cake tough!
5. Pouring the Batter:
Time to pour the batter into your prepared pan! Use a spatula to spread it evenly across the bottom.
6. Making the Streusel Topping:
In a separate bowl, mix together the brown sugar, flour, cinnamon, and salt for the streusel. Add the cubed cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
7. Assembling the Cake:
Sprinkle the crumbly streusel topping evenly over the batter in your baking pan. This will create a delicious crunchy layer on top as it bakes.
8. Baking Time:
Pop the cake in the oven and bake it for 40 to 50 minutes. A toothpick inserted in the center should come out clean when it’s done. Keep an eye on it during the last few minutes!
9. Cooling:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before serving.
10. Optional Glaze:
If you’d like to add a glaze, whisk together the powdered sugar, 1 tablespoon of milk or cream, and vanilla. If the glaze is too thick, add more milk a little at a time until you reach your desired consistency. Drizzle over the cooled cake.
11. Serve and Enjoy:
Slice the cake into squares and serve with your favorite coffee or tea. Enjoy the cozy flavors of pumpkin and spices with that crunchy streusel topping!
This Pumpkin Streusel Coffee Cake is a delightful treat that’s perfect for fall but delicious anytime! Enjoy every bite! 🍰🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast and puree it. One cup of fresh pumpkin puree should work perfectly in this recipe. Just ensure it is well-drained to avoid excess moisture.
How Can I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing!
Can I Add Nuts or Chocolate Chips?
Yes, feel free to add some chopped nuts like walnuts or pecans, or even chocolate chips for a sweeter twist! Just fold them into the batter gently before pouring it into the baking pan.
What Should I Do If My Cake Is Too Dense?
If your cake turns out dense, it might be due to overmixing or using too much flour. Make sure to measure accurately and mix until just combined for a light, tender crumb. If you encounter this again, try sifting the flour for better aeration!
