This Pumpkin Streusel Coffee Cake is a cozy treat perfect for fall. It’s soft and rich with pumpkin flavor, topped with a crunchy streusel that adds just the right amount of sweetness.
Whenever I bake this, my kitchen smells amazing, and I can’t resist a slice with my morning coffee—it’s like a warm hug in cake form! ☕🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you’re looking for a gluten-free option, consider using a 1-to-1 gluten-free flour blend. I find that this keeps the texture fluffy while accommodating dietary needs.
Canned Pumpkin Puree: Fresh pumpkin can work too! Just roast and puree it until smooth, but canned is super convenient. For a different flavor, you might use sweet potato puree instead.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, and ginger to taste. This mix brings warmth and depth to the cake, enhancing that cozy pumpkin vibe.
Sugars: Using both granulated and brown sugar gives a nice balance. For a healthier option, you can substitute coconut sugar or use a sugar alternative like stevia, but the texture might vary a bit.
Vegetable Oil: Canola oil is a great substitute, or you could use melted coconut oil for a more tropical twist on the flavor.
How Do I Make the Streusel Topping Crunchy and Delicious?
The streusel is what makes this coffee cake extra special! To achieve that perfect crunch, it’s essential to keep the butter cold. Cold butter prevents it from blending too smoothly.
- In a small bowl, mix flour, brown sugar, cinnamon, and salt first.
- Then, cut in cold butter pieces with a fork or pastry cutter until you see coarse crumbs forming. Small butter bits should still be in the mix for a crispy topping.
- Avoid overmixing; you want a crumbly texture, not a dough.
Sprinkle the streusel evenly on the batter before baking. If it seems too dry, add a touch more melted butter until it holds together when squeezed.
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (adjust to desired consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Streusel Coffee Cake will take about 15 minutes of prep time and around 40-45 minutes of baking time. After baking, allow it to cool before adding the glaze. In total, you should set aside about an hour or so, but it’s well worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first—preheat your oven to 350°F (175°C). This ensures it’s nice and hot when your cake is ready to go in! Grab a 9×9 inch square baking pan and grease it with butter or cooking spray. You can also line it with parchment paper for easy removal after baking.
2. Mixing the Dry Ingredients:
In a medium bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk these ingredients together until they are well combined. This step helps to evenly distribute the leavening agents and spices throughout your cake.
3. Combining the Wet Ingredients:
In another large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Use a whisk to mix everything until the wet ingredients are completely smooth and combined. You want to see a beautiful orange color from the pumpkin!
4. Merging Dry and Wet Ingredients:
Now it’s time to bring the two mixtures together! Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix—lumps are okay! This keeps the cake light and fluffy.
5. Filling the Pan:
Pour the batter into your prepared baking pan, spreading it out evenly. It should look lovely and smooth by now!
6. Making the Streusel Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel topping. Add the cold butter pieces and use a fork or pastry cutter to mix until you achieve a crumbly texture. You want little bits of butter visible—that’s what makes it crunchy!
7. Adding the Streusel:
Sprinkle the streusel topping evenly over the batter in the pan. It should cover the surface nicely and make your cake look delectable even before baking.
8. Baking Time:
Place the pan in the preheated oven and bake for about 40-45 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean (or with just a few crumbs), it’s ready!
9. Cooling Down:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. This cooling step is important to avoid a soggy bottom and helps the flavors to settle.
10. Preparing the Glaze:
While your cake is cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get your desired drizzling consistency. It should be thick enough to hold its shape but thin enough to drizzle easily.
11. Adding the Glaze:
Once the cake has cooled slightly, drizzle the glaze generously over the streusel topping. Get creative here; let the glaze drip down the sides a bit for a beautiful finish!
12. Serving Time!
Finally, cut the cake into squares and serve it warm or at room temperature with a cup of coffee or your favorite warm beverage. Enjoy every bite of this whimsical fall treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast and puree a small pumpkin until smooth. Keep in mind that fresh pumpkin might add a little more moisture, so you may need to adjust the flour slightly.
What If I Don’t Have Pumpkin Pie Spice?
No worries! You can easily make your own blend using a mix of 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon each of ginger and allspice. Adjust to your taste for a more personalized flavor!
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for slightly longer storage. To reheat, warm up individual pieces in the microwave for about 10-15 seconds.
Can I Freeze This Coffee Cake?
Yes, you can! Wrap individual pieces tightly in plastic wrap and then place them in a zip-top bag. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight or at room temperature, then pop it in the microwave for a few seconds to warm it up!
