Irresistible Cinnamon Streusel Pumpkin Coffee Cake Recipe You’ll Love!
A deliciously moist pumpkin coffee cake topped with a crunchy cinnamon streusel, perfect for fall gatherings or a cozy morning treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped walnuts (optional)
- ½ cup powdered sugar (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix together the streusel ingredients (flour, brown sugar, cinnamon, and butter) until crumbly, then sprinkle over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving. Drizzle with powdered sugar glaze if desired.
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; thaw before serving.