Spiced Pumpkin Coffee Cake with Streusel Topping (Print Version)

Enjoy a slice of warm Pumpkin Coffee Cake, spiced just right and topped with crunchy streusel. A perfect treat for autumn mornings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (100g) packed light brown sugar
04 - 1 cup (240g) pumpkin puree (not pie filling)
05 - 1/2 cup (120ml) vegetable oil
06 - 2 large eggs, room temperature
07 - 1/2 cup (120g) sour cream or full-fat Greek yogurt, room temperature

→ Spices & Flavor Boosters

08 - 1 teaspoon baking soda
09 - 1 teaspoon baking powder
10 - 2 teaspoons ground cinnamon
11 - 1 teaspoon ground nutmeg
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground cloves
14 - 1/2 teaspoon salt

→ Streusel Topping Goodies

15 - 1/2 cup (60g) all-purpose flour
16 - 1/2 cup (100g) packed light brown sugar
17 - 1/2 cup (45g) rolled oats
18 - 1 teaspoon ground cinnamon
19 - 1/4 cup (56g) unsalted butter, cold and cut into cubes

→ Glaze Drizzle (Optional)

20 - 1 cup (120g) powdered sugar
21 - 2-3 tablespoons milk or cream

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grab a 9x13 inch baking pan – I always grease and flour mine, or sometimes line with parchment paper for easy lift-out. Honestly, I've had cakes stick before, and it's just heartbreaking. This step feels so mundane, but it’s the foundation for a beautiful Pumpkin Coffee Cake. You want to see that pan perfectly prepped, ready to embrace the batter. Don't rush it, trust me.
02 - In a medium bowl, whisk together the flour, both baking soda and baking powder, all those glorious spices (cinnamon, nutmeg, ginger, cloves), and a pinch of salt. This ensures everything is evenly distributed. I used to just dump everything in, and let's just say I had some surprisingly bland spots in my cakes. Oops! A good whisk here means every bite of your Pumpkin Coffee Cake will be perfectly spiced and balanced. It's a small step, but it makes a big difference.
03 - In a separate, larger bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and sour cream. Whisk it all together until it's smooth and creamy. You want to see that beautiful orange hue and a consistency that promises moisture. I always smell the pumpkin at this stage – it’s so comforting. Make sure there are no lumps of sour cream; a smooth wet mix means a smooth batter for your Pumpkin Coffee Cake.
04 - Now, gently add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overmix. Overmixing develops the gluten too much, and you'll end up with a tough Pumpkin Coffee Cake, which, honestly, is a tragedy. A few lumps are okay! You should see the batter come together, thick and fragrant with pumpkin and spice. I usually stop mixing just as the last streaks of flour disappear.
05 - In a small bowl, combine the streusel ingredients: flour, brown sugar, oats, cinnamon, and cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. This is my favorite part; it feels so satisfying! I've tried using melted butter before, and it just turns into a paste, not the lovely crumbly texture we want for this Pumpkin Coffee Cake. It’s a little messy, but totally worth it.
06 - Pour half of your Pumpkin Coffee Cake batter into the prepared pan. Sprinkle half of the streusel evenly over it. Then, carefully spoon the remaining batter over the streusel layer, spreading it gently. Finally, sprinkle the rest of the streusel on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell incredible! The top should be golden brown and the streusel bubbly. This is where the magic happens, watching the Pumpkin Coffee Cake rise and turn golden.
07 - If you're adding a glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Once the Pumpkin Coffee Cake has cooled for about 15-20 minutes, drizzle the glaze over the top. I like to do this when it’s still a little warm so the glaze melts slightly, creating a lovely sheen. Don't glaze it while it's piping hot, or it will just soak in too much!

# Notes:

01 - Always use room temperature eggs and sour cream; it creates a smoother batter and a more tender cake.
02 - Store leftovers in an airtight container at room temperature for up to 3-4 days to maintain moisture.
03 - If you're out of sour cream, full-fat plain Greek yogurt works as a fantastic substitute for moisture and tang.
04 - Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - pastry blender (optional)
05 - wire cooling rack

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 18g
Total Carbohydrate: 42g
Protein: 5g

Back