This Pumpkin Streusel Coffee Cake is a cozy treat that’s perfect for fall! It has a soft, spiced pumpkin base topped with a crunchy streusel, making it a real delight.
Every bite feels like a warm hug, and the aroma while baking is simply divine. I love having it with a cup of coffee—it’s a nice way to start the day or enjoy a lazy afternoon!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cake. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. However, the texture may vary, so make sure it has a binding agent like xanthan gum.
Canned Pumpkin Puree: This gives the cake its delicious flavor and moisture. If you don’t have it, you can substitute with homemade pumpkin puree or even mashed sweet potato for a similar taste.
Sour Cream or Greek Yogurt: This ingredient adds moisture and tenderness to the cake. You can switch it out with full-fat plain yogurt or buttermilk if you’re in a pinch.
Butter: Unsalted butter is preferred for better control over the cake’s saltiness. If you’re dairy-free, coconut oil or a plant-based butter can work as a great substitute.
Brown Sugar: Light brown sugar adds a nice caramel flavor to the streusel. Dark brown sugar can be used for a deeper flavor, while granulated sugar will also work if that’s what you have.
How Can I Make My Cake Moist and Flavorful?
To ensure your Pumpkin Streusel Coffee Cake is moist and flavorful, keep these tips in mind:
- Don’t overmix! Mix just until the dry ingredients are combined. This helps keep the cake tender.
- Use fresh spices if possible! Ground spices can lose potency over time, so fresh spices make a big difference in flavor.
- Check for doneness using a toothpick. If it comes out clean or with a few crumbs, your cake is ready. Overbaking can lead to dryness.
- Let the cake cool for about 20 minutes before cutting. It helps set the structure and makes for easier slicing.
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (half stick) cold unsalted butter, cut into small pieces
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Streusel Coffee Cake takes about 20 minutes to prepare and around 40-45 minutes to bake. After baking, allow the cake to cool for about 20 minutes. In total, set aside about 1 hour and 15 minutes to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This mix will add great flavor to your cake. Set it aside for now.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix until it becomes light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Pumpkin:
Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree, sour cream, and vanilla extract until everything is nicely combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir until just combined, making sure not to overmix—this will help keep your cake soft and tender.
6. Prepare the Batter:
Pour the batter into your prepared pan and spread it evenly. It should look delicious already!
7. Make the Streusel Topping:
In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This will give your cake a delightful crunch!
8. Top and Bake:
Evenly sprinkle the streusel topping over the pumpkin batter. Bake the cake in the preheated oven for about 40-45 minutes. Check for doneness by sticking a toothpick in the center; it should come out clean when the cake is ready.
9. Cool Down:
Once done, allow the cake to cool in the pan on a wire rack for at least 20 minutes. This will make it easier to slice and serve.
10. Glaze (Optional):
If you’d like to add a drizzle of sweetness, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Drizzle it over the cooled cake before cutting into squares and serving.
This Pumpkin Streusel Coffee Cake is moist, packed with warm fall spices, and has a crunchy streusel topping. It’s perfect for breakfast, brunch, or a cozy snack with your favorite coffee or tea. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1 cup of freshly pureed pumpkin, which is roughly equivalent to a small sugar pumpkin or about half of a medium pumpkin.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains a binding agent like xanthan gum to help with the cake’s structure.
How Should I Store Leftovers?
Store the leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for some extra texture and flavor. Just be sure to adjust baking time slightly if adding additional ingredients.