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    Home » Cakes & Cupcakes » Pumpkin Streusel Coffee Cake

    Pumpkin Streusel Coffee Cake

    Published: Sep 21, 2020 Modified: April 7, 2021 by Nina

    Jump to Recipe

    This pumpkin streusel coffee cake has pumpkin pie spice added to it for an autumn flavour. It is topped with a buttery brown sugar streusel and a vanilla glaze.

    A closeup of a slice of coffee cake on a plate.
    Jump straight to the recipe!
    • Ingredients
    • How to make this coffee cake recipe
    • Top Tips
    • Recipe

    It is pumpkin season, and what better way to celebrate then by putting a twist on coffee cake and making a pumpkin streusel coffee cake!

    This coffee cake is so moist and and the pumpkin puree in it is a delicious addition. But what makes this cake absolute perfection, is the crunchy, buttery streusel on top. Finish with a sweet glaze and you have all the flavours of autumn on your plate.

    Serve this coffee cake warm with a scoop of vanilla ice cream.

    A slice of coffee cake on a plate.

    Ingredients

    • All purpose flour
    • Unsalted butter - if you use salted, omit the extra salt in the recipe.
    • Brown sugar - I used light brown sugar, but dark brown sugar would work too.
    • Granulated sugar
    • Ground cinnamon
    • Ground nutmeg
    • Ground cloves
    • Salt
    • Chopped pecans
    • Baking powder and baking soda
    • Pumpkin puree - Make sure you pick plain pumpkin puree instead of pumpkin pie filling. The latter has a bunch of spices already in it.
    • Sour cream - Use full fat for best flavour.
    • Large eggs
    • Confectioner's sugar
    • Milk
    An above view of a slice of coffee cake on a white plate.

    How to make this coffee cake recipe


    This recipe has 3 parts to it - the streusel, the cake and the glaze.

    1. Start by making the streusel. You want to have this prepared before the cake batter has been made so you can top it with the streusel quickly and bake it. In a bowl mix together all the streusel ingredients. Use a fork or your hands to break it up until it resembles small crumbs.
    2. The cake is made by whisking the dry ingredients together. Set that aside and beat the butter and sugars together in a separate bowl. Add the rest of the wet ingredients to it and combine. Mix in the dry ingredients until just combined and then pour the batter into the prepared pan. Crumble the streusel on top and bake.
    3. Make the icing by whisking together confectioner's sugar and milk to the right consistency. You want it to be a bit fluid but not too much, or else the icing will drip off the cake. Drizzle the icing over the cooled coffee cake.

    Top Tips

    • This coffee cake can be baked in an 8-inch square pan or a 9-inch circle pan.
    • Don't over mix - the dry ingredients should be mixed into the wet ingredients until they are just combined. Overmixing will create a dense cake.
    • Make sure to prepare the streusel first. The baking powder and baking soda activate once they are mixed into the cake batter. You don't want your cake batter sitting while you prepare the streusel.
    • Use plain pumpkin puree, not pumpkin pie puree. The latter has a bunch of spices added to it already.
    A slice of coffee cake on a white plate.

    Other pumpkin recipes you will enjoy

    • PUMPKIN CAKE
    • PUMPKIN CHEESECAKE WITH CAJETA SAUCE
    • PUMPKIN SPICE SCONES
    • PUMPKIN SPICE LATTE
    Continue to Content

    Recipe

    A slice of coffee cake on a white plate.

    Pumpkin Streusel Coffee Cake

    Yield: 10 servings
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes

    This pumpkin streusel coffee cake has pumpkin pie spice added to it for an autumn flavour. It is topped with a buttery brown sugar streusel and a vanilla glaze.

    Ingredients

    Streusel

    • ¾ cup (96g) all purpose flour
    • ¼ cup (57g) unsalted butter, softened
    • ¼ cup (50g) packed brown sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ cup (27g) pecans, chopped

    Cake

    • 1 ¾ cup (221g) all purpose flour
    • 1 tsp baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoon cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ cup (114g) unsalted butter, softened
    • ½ cup (100g) packed brown sugar
    • ¼ cup (50g) granulated sugar
    • 1 cup (116g) pumpkin puree
    • ¼ cup (61g) sour cream, room temperature
    • 2 large eggs, room temperature

    Icing

    • 1 cup (120g) confectioner's sugar
    • 1-2 tablespoons (15-30g) milk

    Instructions

    1. Preheat the oven to 350°F. Grease an line a 8-inch square pan or 9-inch round pan; set aside.
    2. Start by making the struesel. In a small bowl combine flour, butter, sugar, cinnamon, salt and pecans. Mix with your hand or a fork until it resembles small crumbles. Set aside. Streusel in a bowl.
    3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl and set aside.
    4. Combine the butter and both sugars together in a large bowl until the mixture is fluffy (a few minutes with an electric mixer). Add the pumpkin puree, sour cream and eggs and mix until combined.
    5. Pour the dry ingredients into the wet and mix until just combined. Batter in a mixing bowl.
    6. Pour the batter into the prepared pan. Crumble the streusel over top and bake for 55 -60 minutes, or until a toothpick inserted in the center or the cake comes out clean. Batter in a greased and lined pan. Streusel on top of batter.
    7. Allow to cool on a wire rack in it's pan while you make the icing. In a small bowl stir together confectioner's sugar and milk. Start with 1 tablespoon and add more if it needs it. You want an icing that is fluid, but won't run off the cake.
    8. Drizzle the icing over the cake. Store covered at room temperature until ready to serve. Icing poured over top of the coffee cake.

    Notes

    • This coffee cake can be baked in an 8-inch square pan or a 9-inch circle pan.
    • Don't over mix - the dry ingredients should be mixed into the wet ingredients until they are just combined. Overmixing will create a dense cake.
    • Make sure to prepare the streusel first. The baking powder and baking soda activate once they are mixed into the cake batter. You don't want your cake batter sitting while you prepare the streusel.
    • Use plain pumpkin puree, not pumpkin pie puree. The latter has a bunch of spices added to it already.

    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 331Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 452mgCarbohydrates: 44gFiber: 1gSugar: 1gProtein: 17g

    All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.

    © Nina
    Cuisine: North American / Category: Cakes & Cupcakes
    Previous Post: « Red, White and Blue Mini Cheesecakes
    Next Post: Homemade Flaky Pie Crust »

    Reader Interactions

    Comments

    1. Cindy Mom, the Lunch Lady

      September 28, 2020 at 10:34 am

      Oh wow this looks sooooooo good! My stomach is growling, just reading this. Can't wait to try it!

      Reply
      • Nina

        September 29, 2020 at 7:38 am

        Thanks! I hope you enjoy the recipe 🙂

        Reply

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    Hi, I'm Nina,

    I am a self-taught baker and have a love for baking and trying new techniques.  Here you will find easy step-by-step recipes that are kitchen (and husband) tested! Read More…

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