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Cozy Pumpkin Coffee Cake Recipe with Easy Brown Sugar Cinnamon Streusel

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A moist and tender pumpkin coffee cake topped with a crunchy brown sugar cinnamon streusel, perfect for cozy fall mornings or a comforting coffee break.

Ingredients

Scale
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150 grams)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (240 grams), canned or fresh
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk (80 ml) (can substitute milk + 1 tsp vinegar)
  • ⅓ cup all-purpose flour (45 grams) for streusel
  • ⅓ cup packed brown sugar (70 grams) for streusel
  • 1 teaspoon ground cinnamon for streusel
  • 4 tablespoons unsalted butter (56 grams), cold and cubed for streusel
  • Optional: ¼ cup chopped pecans or walnuts (30 grams) for streusel

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan with butter or non-stick spray. Optionally, line with parchment paper for easier removal.
  2. Make the streusel topping: In a small bowl, combine ⅓ cup flour, ⅓ cup packed brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and mix with a pastry cutter or fingers until coarse crumbs form. Stir in nuts if using. Chill in the fridge.
  3. Mix dry ingredients for the cake: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, 1 ½ teaspoons cinnamon, nutmeg, and salt.
  4. Combine wet ingredients: In another bowl, whisk granulated sugar, vegetable oil, and eggs until smooth. Stir in pumpkin puree, vanilla extract, and buttermilk.
  5. Fold wet ingredients into dry ingredients gently with a spatula until just combined; some lumps are okay. Avoid overmixing.
  6. Pour batter into the prepared pan and spread evenly.
  7. Sprinkle the streusel topping evenly over the batter, pressing lightly to adhere but not compressing.
  8. Bake for 35-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the streusel is golden and crisp.
  9. Cool on a wire rack for at least 15 minutes before slicing.
  10. Serve warm or at room temperature, ideally with coffee or tea.

Notes

Use canned pumpkin puree for consistent texture. For dairy-free, substitute buttermilk with almond or coconut milk plus vinegar. Keep butter cold for streusel to ensure crumbly texture. Avoid overmixing batter to keep cake tender. Tent with foil if streusel browns too quickly.

Nutrition

Keywords: pumpkin coffee cake, pumpkin cake, coffee cake, fall dessert, cinnamon streusel, easy pumpkin recipe, autumn baking

Find it online: https://evabake.com/cozy-pumpkin-coffee-cake-recipe-with-easy-brown-sugar-cinnamon-streusel/