Description

This easy pumpkin coffee cake features a moist, spiced pumpkin base and a crunchy cinnamon streusel topping. Perfect for fall mornings, brunches, or dessert, it’s a cozy treat that comes together quickly and is sure to impress.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 cup pumpkin purée (canned, not pie filling)
1/2 cup sour cream (or Greek yogurt)
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
For the Streusel Topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
1.5 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
Make the streusel: In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1.5 teaspoons cinnamon, and 1/4 teaspoon salt. Pour in 6 tablespoons melted butter and mix until crumbly. Stir in nuts if using.
In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg.
In a separate bowl, whisk pumpkin purée, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and gently mix with a spatula until just combined. Do not overmix.
Spread batter evenly in prepared pan. Sprinkle streusel topping evenly over the batter.
Bake for 35-40 minutes, checking at 35 minutes. Cake is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature. Enjoy with coffee or ice cream if desired.

Notes

For dairy-free, use coconut yogurt and vegan butter. For gluten-free, substitute a 1:1 gluten-free flour blend. Nuts in the streusel are optional; seeds can be used for nut-free. Do not overmix batter for best texture. Streusel can be doubled for extra crunch. Cake keeps well at room temperature for 2 days, refrigerated for 5 days, or frozen for longer storage.

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

Nutrition

Serving Size: 1/12 of cake (about a 3x3-inch square)
Calories: 260
Sugar: 18
Sodium: 180
Fat: 11
Saturated Fat: 4
Carbohydrates: 37
Fiber: 2
Protein: 4

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