Pumpkin Streusel Coffee Cake
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Coffee cake is one of my favorite things to make and eat, and this delectable pumpkin version is modeled after a combination of my cinnamon streusel coffee cake as well as my pumpkin cupcakes.
This recipe is loaded with a generous layer of pumpkin spiced streusel and the optional but highly-encouraged glaze on top makes this the perfect fall breakfast treat.
Here’s what readers have to say about it:
”I’ve made this several times and it’s always a hit! A++”
”I made this for a brunch last weekend, and it was a solid hit.”
”Perfect. I’ve made it so many times I cannot count)!”
”Moist, flavorful, and simply – AHMAZING!!”
You will love this Pumpkin Coffee Cake
What isn’t to love about pumpkin crumb cake? From the moist and tender pumpkin cake infused with aromatic pumpkin pie spice to crunchy crumb topping to the silky glaze, each part of this coffee cake is absolute perfection.
While it may seem like pumpkin coffee cake with streusel topping is complicated to make, it is actually very simple. Each component is quick, and you don’t even need a mixer for this easy recipe. It can be made in under an hour, and most of that time the cake is spent in the oven!
You can enjoy pumpkin crumb cake for breakfast with a hot cup of coffee or tea, as a snack in the middle of the day, or as dessert when that sweet tooth hits (and let’s be serious– during pumpkin season, my heart knows no time for consuming all things pumpkin).
THREE COMPONENTS MAKE THIS A GREAT RECIPE
There are three things that take this coffee cake to a whole new, fall-inspired level. The moist pumpkin cake base, the crumbly brown sugar streusel topping, and the pumpkin spice drizzle. Each of these components makes a pumpkin coffee cake that is packed with all of the pumpkin pie flavor that you love.
Technically, you can skip the glaze on top if you prefer. But I think that it adds a little something special to this cake and makes it perfectly sweet. You can also just serve it on the side as an option. Be sure to test lots of bites with and without so the science sciences properly.
Pumpkin Coffee Cake Recipe Ingredients
The pumpkin flavor in this coffee cake comes naturally from pumpkin purée, but is enhanced by warm spices that are associated with pumpkin like cinnamon, nutmeg, cloves, and ginger. You can use a pumpkin pie spice that is already made for you so you have all of these flavors in one! Then, you just need to add some extra cinnamon for maximum flavor.
PUMPKIN SPICE CRUMB TOPPING
The base for this pumpkin streusel is my beloved crunchy streusel topping. We’re simply adding pumpkin spice flavor to complement the pumpkin flavor in the coffee cake.
For the pumpkin and cinnamon streusel topping, you will need:
• all-purpose flour
• unsalted butter
• light brown sugar
• ground cinnamon
• pumpkin pie spice
• salt
PUMPKIN CAKE
The base for this coffee cake is a variation of my favorite pumpkin streusel muffins and classic coffee cake recipes put together.
For the pumpkin cake batter, you will need:
• all-purpose flour
• baking soda
• baking powder
• ground cinnamon
• pumpkin pie spice
• salt
• light brown sugar
• unsalted butter
• pure maple syrup
• egg
• pumpkin puree
• milk
DO NOT USE PUMPKIN PIE FILLING
We’re bringing the majority of the pumpkin flavor with 100% pure pumpkin. You’ll want to be sure you use canned pumpkin or your own pumpkin puree (if you’re familiar with making and using this preparation) and not pumpkin pie filling which has a lot of other spices and ingredients in it specifically made for baking pumpkin pie.
PUMPKIN SPICE GLAZE
This simple glaze doesn’t use any fat, so it’s nice and thin for drizzling on top of the cake.
For the pumpkin glaze, you will need:
• powdered sugar
• milk or cream
• vanilla extract
• pumpkin pie spice
How to make the BEST Pumpkin Crumb Cake
You’ll want to start by preparing the buttery streusel first. That way, you can be sure it’s nice and chilled before you put it on top of the pumpkin coffee cake base. Cold butter makes the biggest chunks of streusel, so I always like to prepare my streusel toppings while my oven heats up.
PREPARE THE STREUSEL TOPPING
STEP #1
To make the perfect crumbly streusel topping, place the flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
STEP #2
Using a fork, press all of the ingredients together until the butter is in small chunks. Use your fingers to pinch pieces together until the streusel is mostly small crumbles (some large crumbles are ok), then set this mixture aside.
MAKE AND BAKE THE CAKE BATTER
STEP #3
In a large bowl, toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and set this mixture aside.
STEP #4
Next, whisk together the brown sugar, butter, and maple syrup until the mixture is smooth. Add the egg, pumpkin purée, and milk and whisk again until everything is combined.
STEP #5
Pour the wet ingredients into the dry ingredients and gently stir the batter with a spatula until it is just combined.
STEP #6
Pour the batter into the prepared pan, spreading it out so that it lays evenly. Sprinkle the streusel evenly over the top of the batter, then bake. Let the cake cool completely before adding the glaze.
MAKE THE GLAZE
STEP #7
When you are ready to serve the coffee cake, whisk together the powdered sugar, milk or cream, vanilla extract, and pumpkin pie spice in a small bowl.
STEP #8
Drizzle the glaze over the coffee cake, or save for drizzling over individual slices after serving.
Tips for making Pumpkin Coffee Cake With Streusel
Be sure you’re making the streusel topping before starting the batter for the coffee cake. This way, you’ll be able to keep the streusel cold, which will encourage the butter to stay in chunks while baking.
Make sure the coffee cake is completely cool before adding the glaze, otherwise you run the risk of the glaze melting.
Leave the glaze off completely or serve it on the side so folks can choose whether or not they want to use it.
Pumpkin Coffee Cake with Crumb Topping Variations
Feel free to use brown butter in this recipe! Just make sure you’re accounting for the loss of moisture by adding in 1 Tablespoon of water or milk to the brown butter.
Play around with the spices in the streusel if you want to use more or less of your favorites.
Storing leftover Pumpkin Streusel Coffee Cake
Leftovers keep well at room temperature, just keep in mind that the streusel may lose its crunchy texture as it sits. We like to toast individual pieces in the air fryer for a few minutes to crisp up the top.
Freezing Pumpkin Coffee Cake
This cake freezes well, up to 3 months. Thaw it in the refrigerator or at room temperature. If the streusel is too soft for your liking after thawing, toast in the air fryer or oven for a few minutes to crisp it back up.
Frequently Asked Questions
MORE FAVORITE PUMPKIN RECIPES FROM FRESH APRIL FLOURS
Pumpkin Coffee Cake With Crumb Topping
Ingredients
PUMPKIN SPICE STREUSEL
PUMPKIN COFFEE CAKE
- 2 cups (240g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (100g) firmly packed light brown sugar
- ½ cup (113g) unsalted butter melted
- 3 Tablespoons (45mL) pure maple syrup
- 1 large egg room temperature1
- 1 cup pumpkin purée2 room temperature
- ⅓ cup (80mL) milk
PUMPKIN SPICE GLAZE
- ½ cup (60g) powdered sugar
- 1 Tablespoon (15mL) milk or cream
- ¼ teaspoon vanilla extract
- ⅛ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350ºF (177ºC).
- Spray an 8" square baking pan with non-stick spray. Set aside.
PUMPKIN SPICE STREUSEL
- Place flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
- Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.
PUMPKIN COFFEE CAKE
- In a large bowl, toss together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a medium size bowl, whisk together the brown sugar, butter, and maple syrup until smooth. Add the egg, pumpkin purée, and milk and whisk again until everything is combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
- Pour batter into prepared pan, spreading it out so that it lays evenly. Sprinkle the streusel evenly over the top of the batter, then bake for 30-35 minutes until a toothpick or cake tester inserted in the center comes out mostly clean. Remove from the oven and allow to cool on a wire cooling rack before adding the glaze.
PUMPKIN SPICE GLAZE
- In a small bowl, whisk together the powdered sugar, milk or cream, vanilla extract, and pumpkin pie spice until smooth.
- Drizzle the glaze over the coffee cake, or save for drizzling over individual slices after serving. Store leftovers covered tightly at room temperature up to 3 days. Coffee cake freezes well, with or without glaze, up to 3 months. Thaw in the refrigerator or at room temperature.
Notes
- Eggs: it is always a good rule of thumb to use room temperature eggs when using melted butter. To bring egg to room temperature quickly, place in a bowl of warm water for 10 minutes.
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Hi Lynn
Can this be made in mini loaf pans?
Hi, Kate– I’m sure it can! But I haven’t personally tried it. If you do, please let me know!
Hahaha, YES! Thanks so much, Julie.
This was great for a fun weekend breakfast!
I totally agree! Thanks for trying it, Debi!
I’m in pumpkin heaven! Just made this delicious coffee cake for brunch and couldn’t resist a sliver before serving the fam. So. Dang. GOOD!
Right? SO good! Thanks, Sue!
I miss coffee cakes! My mom used to make them all the time and then she stopped. This recipe brought me back to my childhood!
YESSSS! I love that, Jennifer 🙂
Moist, flavorful, and simply – AHMAZING!!
Thank you, Kathleen!
Thanks so much, Mindy!
I made this for a brunch last weekend, and it was a solid hit. And I already can’t wait to make it again. It was fantastic.
So glad you enjoyed it, Susan!
I took this to a work party and it was devoured. Everyone asked for the recipe! Thanks!
Thank you for sharing, Janelle!
Thank YOU for sharing it with them!
Perfect. I’ve made it so many times I cannot count (just forgot to leave a review)! It’s moist, and flavorful, and has an incredible texture. It’s on my list for “must make” all the time now.