Pumpkin Spice Coffee Cake with Streusel: 7 Secrets Revealed.

Introduction

As the cooler weather arrives and leaves change color, there’s nothing quite like the comforting aroma of fall spices filling your home. This Pumpkin Spice Coffee Cake with Streusel is the perfect way to embrace the season. It combines moist pumpkin cake with a sweet, crumbly streusel topping, creating a truly delightful treat for any time of day.

Why Make This Recipe

You will love this recipe because it is a comforting food perfect for chilly mornings or cozy afternoons. It is easy to make, even if you are new to baking. The rich pumpkin and warm spices taste great with the sweet, buttery streusel. This cake is popular at breakfasts or brunches, or as a dessert. It is the perfect treat to celebrate autumn flavors.

How to Make Pumpkin Spice Coffee Cake with Streusel

Making this Pumpkin Spice Coffee Cake is straightforward. You will start by preparing the buttery streusel topping. Then, you will mix the wet and dry ingredients for the cake batter separately before combining them. Finally, you will pour the batter into a pan, add the streusel, and bake until golden brown and cooked through.

Ingredients of : Pumpkin Spice Coffee Cake with Streusel

For the Coffee Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional)
• 1 cup canned pumpkin puree (not pumpkin pie filling!)
• 2 large eggs
• ½ cup unsalted butter, melted and cooled
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the Streusel Topping

• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup cold unsalted butter, cubed

Directions of : Pumpkin Spice Coffee Cake with Streusel

Preparing the Streusel Topping

1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
2. Add the cold, cubed butter to the dry ingredients.
3. Use your fingertips or a pastry blender to mix the butter into the dry mixture until you have coarse crumbs. Set aside.

Mixing the Coffee Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if you are using them).
3. In a separate medium bowl, whisk together the pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix. A few lumps are okay.

Assembling and Baking

1. Pour the coffee cake batter into the prepared baking pan. Spread it evenly.
2. Generously sprinkle the prepared streusel topping over the entire surface of the batter.
3. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
4. Let the Pumpkin Spice Coffee Cake with Streusel cool in the pan on a wire rack for at least 15-20 minutes before you slice and serve it.

How to Serve Pumpkin Spice Coffee Cake with Streusel

You can enjoy a slice with a hot cup of coffee or your favorite tea. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It is also perfect for a special autumn breakfast or brunch.

How to Store Pumpkin Spice Coffee Cake with Streusel

Store this coffee cake at room temperature, covered tightly, for up to 2-3 days, or refrigerate it for up to 3-4 days. For longer storage, freeze it. Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then in foil. It can be frozen for up to 2-3 months. Thaw it at room temperature before serving.

Tips to Make Pumpkin Spice Coffee Cake with Streusel

Do not overmix the batter; overmixing makes a tough cake. Measure flour correctly by spooning it into the measuring cup and leveling it off. Use plain canned pumpkin puree, not pumpkin pie filling. For best results, use eggs and buttermilk at room temperature.

Variation

You can add chopped pecans or walnuts to your streusel topping for more crunch. You can also fold a handful of mini chocolate chips into the batter for a rich twist. Drizzle with a simple maple glaze (powdered sugar, maple syrup, milk) once cooled for extra sweetness.

FAQs

Q1: Can I make this **Pumpkin Spice Coffee Cake with Streusel** ahead of time?

A1: Yes, you can! You can bake it a day in advance and store it at room temperature, covered tightly. It keeps well.

Q2: Can I freeze the **Pumpkin Spice Coffee Cake with Streusel**?

A2: Yes, you can! Once completely cooled, wrap the cake tightly. You can freeze it for up to 2-3 months. Thaw it at room temperature before serving.

Q3: What can I use if I do not have buttermilk for this pumpkin spice coffee cake?

A3: If you do not have buttermilk, you can make a substitute. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the way to 1 cup with regular milk. Let it sit for 5-10 minutes until it slightly curdles, then use it as directed.

Pumpkin Spice Streusel Coffee Cake with Maple Glaze

This delightful Pumpkin Spice Streusel Coffee Cake features a moist pumpkin-infused cake base, a rich streusel topping, and a sweet maple glaze. Perfect for breakfast, brunch, or dessert, it's a seasonal treat with warm, comforting flavors.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Coffee Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup unsalted butter melted and cooled
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ¼ cup mini chocolate chips optional

For the Streusel Topping

• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup cold unsalted butter cubed
• ½ cup chopped pecans or walnuts optional

For the Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk

Equipment

• Medium bowl
• Whisk
• Pastry blender
• 9x13 inch baking pan
• Large bowl
• Wire rack
• Wooden skewer

Method

 

Prepare the Streusel Topping

1. Whisk together the dry ingredients for the streusel topping. Cut in the cold butter until coarse crumbs form, then stir in chopped pecans or walnuts if desired and set aside.

Preheat Oven and Prepare Pan

1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it or lining with parchment paper.

Mix Dry Ingredients for Cake

1. In a large bowl, whisk together all the dry ingredients for the coffee cake, including flour, sugars, baking powder, baking soda, salt, and spices.

Mix Wet Ingredients for Cake

1. In a separate medium bowl, whisk together the pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until well combined.

Combine Cake Batter

1. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix; gently fold in mini chocolate chips if using.

Assemble and Bake

1. Pour the coffee cake batter into the prepared baking pan, spread evenly, and generously sprinkle the prepared streusel topping over the entire surface.

Bake

1. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Cool the Cake

1. Let the Pumpkin Spice Streusel Coffee Cake cool in the pan on a wire rack for at least 30 minutes before glazing.

Make Maple Glaze

1. While the cake cools, whisk together powdered sugar, maple syrup, and milk in a small bowl until smooth and of drizzling consistency.

Glaze and Serve

1. Drizzle the maple glaze over the cooled cake, then slice and serve warm, optionally with whipped cream or vanilla ice cream.

Notes

Do not overmix the cake batter to ensure a tender crumb. For an extra layer of flavor and texture, consider adding the optional chocolate chips to the cake and pecans or walnuts to the streusel. This coffee cake is best served warm and can be enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.