Description

This easy pumpkin coffee cake features a moist, tender crumb and a sweet, crumbly cinnamon streusel topping. It’s the perfect cozy fall treat for breakfast, brunch, or dessert, and comes together quickly with pantry staples.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs, room temperature
1/2 cup milk (any type, dairy-free works)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
1 cup all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cubed

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper for easy removal.
Make the cinnamon streusel: In a medium bowl, stir together 1 cup flour, 1/2 cup brown sugar, 2 teaspoons cinnamon, and 1/8 teaspoon salt. Add 6 tablespoons cold, cubed butter and cut in with a pastry cutter or fork until coarse crumbs form. Chill in the fridge while you prepare the cake.
In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
In another bowl, whisk together 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 eggs, 1/2 cup milk, and 1 teaspoon vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix.
Spread the batter evenly into the prepared pan. The batter will be thick.
Sprinkle the chilled cinnamon streusel evenly over the top. Do not press it in.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the streusel browns too quickly.
Let the cake cool in the pan for at least 20–30 minutes before slicing.
Serve warm, at room temperature, or chilled. Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute non-dairy milk and vegan butter in the streusel. Do not overmix the batter for a tender crumb. Keep butter cold for the streusel. Double the streusel for extra crumb topping. Add nuts or chocolate chips for variation. Store leftovers tightly wrapped; flavors deepen after a day.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 275
Sugar: 20
Sodium: 180
Fat: 12
Saturated Fat: 4
Carbohydrates: 39
Fiber: 1
Protein: 3

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