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    Home » Recipes » Cakes and Cupcakes

    Pumpkin Streusel Coffee Cake

    Published: Sep 21, 2020 Modified: October 11, 2021 by NinaR

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    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 sweet icing.

    An iced coffee cake on a wire rack.

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    Jump To Recipe
    • ☕Coffee cake with a fall twist
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert Tips
    • 💭FAQ's
    • 🔖Related recipes
    • 📋 Recipe

    ☕Coffee cake with a fall twist

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

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

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

    Check out my other recipes that are perfect to eat with tea or coffee: cranberry pecan upside down cake, pineapple carrot cake, or pumpkin cake with cream cheese frosting.

    🥘Ingredients

    Streusel ingredients

    Streusel ingredients.

    Pumpkin coffee cake ingredients

    Coffee cake ingredients.

    Icing ingredients

    Icing ingredients.

    Ingredient notes

    • Unsalted butter - You can use salted butter instead, but omit the extra salt in the recipe.
    • Brown sugar - Either light or dark brown sugar can be used.
    • Pumpkin puree - Make sure you pick plain pumpkin puree instead of pumpkin pie filling.

    🔪Instructions


    This recipe has 3 parts to it - the streusel, the pumpkin coffee cake, and the icing.

    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 whisk all the ingredients together, except for the butter and pecans.

    Pumpkin Streusel Coffee Cake recipe step 1.

    Add the butter and use a pastry cutter or forks to incorporate it into the dry ingredients. The butter should be pea-sized when done. Stir in the pecans and set it aside while you make the cake.

    The pumpkin coffee cake is made by first 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.

    Pumpkin Streusel Coffee Cake recipe step 2.

    Mix in the dry ingredients until just combined and then pour the batter into the prepared pan. Crumble the streusel on top and bake.

    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 the icing will drip off the cake. Drizzle the icing over the cooled coffee cake.

    For more step-by-step photos and instructions, see the web story for pumpkin streusel coffee cake.

    A slice of iced coffee cake on a white plate.  The rest of the coffee cake is in the background on a wire rack.

    ✔️Expert Tips

    • This pumpkin 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 filling. They are usually side-by-side on the grocery store shelf and it's easy to.
    • Leave the pecans out if you like, or use a different nut. Walnuts would be nice.

    💭FAQ's

    How do you store this?

    Cover leftovers tightly and store at room temperature for up to 3 days, or in the refrigerator for 5 days.

    Can I freeze this?

    You can freeze this cake for up to 3 months. Wrap it tightly with plastic wrap and store in a large freezer bag. Thaw in the refrigerator overnight.

    Can I use homemade pumpkin puree?

    Yes, you can use your own pumpkin puree. You will need 1 cup for this recipe.

    An iced coffee cake on a wire rack.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

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    A slice of coffee cake on a white plate.

    Pumpkin Streusel Coffee Cake

    Nina
    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 sweet icing.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Dessert
    Cuisine North American
    Servings 10 servings
    Calories 392 kcal

    Ingredients
     
     

    Streusel

    • ¾ cup all purpose flour
    • ¼ cup unsalted butter softened
    • ¼ cup packed brown sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ cup pecan halves

    Cake

    • 1 ¾ cup all purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoon cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ cup unsalted butter softened
    • ½ cup brown sugar packed
    • ¼ cup granulated sugar
    • 1 cup pumpkin puree
    • ¼ cup sour cream room temperature
    • 2 large eggs room temperature

    Icing

    • 1 cup powdered sugar
    • 1-2 tablespoons whole milk

    Instructions
     

    • Preheat the oven to 350°F. Grease and line an 8-inch square pan or 9-inch round pan. Set aside.
    • Start by making the streusel. In a small bowl combine flour, butter, sugar, cinnamon, and salt. Whisk it together and then cut in butter with a pastry cutter or a fork. The butter should be pea-sized when done. Stir in pecans and set aside while yo make the cake.
    • Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl and set aside.
    • Combine the butter and both sugars together in a large bowl until the mixture is fluffy. Add the pumpkin puree, sour cream and eggs, and mix until combined.
    • Pour the dry ingredients into the wet and mix until just combined.
    • Pour the batter into the prepared pan. Scatter the streusel evenly over top, and bake for 55 -60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
    • Allow to cool on a wire rack 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.
    • Drizzle the icing over the cake. Store covered at room temperature until ready to serve.

    Notes

    • This pumpkin 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 filling.
    • Leave the pecans out if you like, or use a different nut. Walnuts would be nice.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 10gCalories: 392kcalCarbohydrates: 64gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 271mgPotassium: 154mgFiber: 2gSugar: 24gVitamin A: 4570IUVitamin C: 1mgCalcium: 75mgIron: 2mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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      Recipe Rating




    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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