Pumpkin Coffee Cake with Streusel Topping
This cozy pumpkin coffee cake features a moist pumpkin-spice base, a warm cinnamon sugar swirl, and a golden streusel topping—perfect with your morning coffee.
Equipment
- - 9x9 pan
- Mixing bowls
- - Whisk and spatula
- Measuring cups & spoons
Ingredients
- **Streusel Topping**
- - 1 cup all-purpose flour
- - ½ cup light brown sugar
- - ¼ cup granulated sugar
- - 1 tsp cinnamon
- - 6 tbsp unsalted butter melted
- **Cinnamon Layer**
- - 6 tbsp light brown sugar
- - 1 tsp cinnamon
- - 1 tsp pumpkin pie spice
- **Pumpkin Coffee Cake**
- - 2 cups all-purpose flour
- - 2 tsp baking powder
- - ¼ tsp baking soda
- - ½ tsp salt
- - 1 tsp cinnamon
- - ½ tsp ginger
- - ¼ tsp nutmeg
- - ¼ tsp cloves
- - ½ cup neutral oil
- - ½ cup granulated sugar
- - ½ cup light brown sugar
- - 1 cup pumpkin puree
- - 2 large eggs
- - 2 tsp vanilla extract
- - ½ cup buttermilk
- **Maple Glaze Optional**
- - 1 cup powdered sugar
- - 2 tbsp maple syrup
- - 1–2 tbsp milk or cream
Instructions
- Preheat oven to 350°F. Line and grease a 9x9 pan.
- Mix streusel ingredients and chill.
- Combine cinnamon layer ingredients.
- Whisk dry cake ingredients in a medium bowl.
- In another bowl, mix wet ingredients.
- Add dry to wet and stir until just combined.
- Layer half the batter, cinnamon sugar, then rest of batter, and top with streusel.
- Bake for 45–55 minutes until toothpick comes out clean.
- Cool 20 minutes. Drizzle glaze if using. Serve warm.
Notes
- Store covered at room temperature for 3 days, or freeze for up to 2 months.
- Substitute Greek yogurt for buttermilk if needed.
- Substitute Greek yogurt for buttermilk if needed.