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Pumpkin coffee cake with cinnamon streusel on a wooden table
ChefMaster Emily

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is everything you crave in fall: soft, warmly spiced, and topped with an irresistible buttery crumble. Perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup pumpkin puree
  • 1.5 cups all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 1/3 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 tsp pumpkin pie spice
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup butter melted

Equipment

  • Square Baking Pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
  2. For streusel: Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
  3. In a large bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla.
  4. In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. Combine wet and dry mixtures, stir until just mixed. Pour into pan and smooth the top.
  6. Sprinkle streusel on top. Bake for 38–42 minutes or until a toothpick comes out clean.
  7. Let cool slightly before slicing and serving.

Notes

Try adding chopped nuts to the streusel or a drizzle of maple glaze for variation. Store leftovers wrapped for up to 4 days in the fridge.