Amazing Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

Ingredients for Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

Here’s what you’ll need to make this delicious Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake: For more inspiration, check out this Cinnamon Pear Walnut Crumble recipe.

• All-Purpose Flour: Essential for structure, use unbleached flour for a richer taste.
• Canned Pumpkin Puree: Go for 100% pumpkin puree, not pumpkin pie filling; it sets the fall flavor stage.
• Sugar: A mix of granulated and brown sugar enhances sweetness while adding moisture.
• Baking Powder and Baking Soda: These leavening agents create that delightful rise in your cake.
• Cinnamon and Nutmeg: Warm spices that evoke cozy feelings and elevate flavor profiles.
• Eggs: Use large eggs for binding and moisture; they help create that tender crumb everyone loves.
• Butter: Salted butter adds richness; melt it to enhance flavor infusion throughout the batter.

For the Streusel Topping:

• Brown Sugar: Adds depth and caramel notes to your crunchy topping.
• Cinnamon: Because who doesn’t want more cinnamon in their life?
• Chopped Nuts (optional): Pecans or walnuts add texture and crunch if you’re feeling fancy! For more inspiration, check out this Lazy Girl Pecan Pie Bars recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

Follow these simple steps to prepare this delicious Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake:

Step 1: Preheat Your Oven

Preheat your oven to a cozy 350°F (175°C). Grease and flour a bundt pan or line an eight-inch square baking dish with parchment paper—because nobody wants sticky cake drama.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This is where we build our foundation; think of it as laying bricks for a delicious cake castle!

Step 3: Combine Wet Ingredients

In another bowl, mix together the canned pumpkin puree, melted butter, sugar (both kinds), eggs, and vanilla extract until smooth. Here’s where things get creamy and dreamy—make sure there are no lumps unless they are chocolate chips (just kidding!).

Step 4: Combine Wet and Dry

Gradually fold the wet ingredients into the dry mixture until just combined—don’t over-mix! This isn’t an arm wrestling contest; we want fluffiness here.

Step 5: Prepare the Streusel Topping

In a separate bowl, combine brown sugar, flour, cinnamon, and chopped nuts if you’re using them. Cut in cold butter until crumbly—this step is like giving your cake its sparkly crown!

Step 6: Assemble

Pour half of the batter into your prepared pan, sprinkle half of the streusel on top, then cover with the remaining batter followed by the rest of the streusel. Try not to eat it all before it goes in the oven!

Now bake your masterpiece for about **35-40 minutes** or until a toothpick comes out clean when poked into its center. Allow it to cool slightly before transferring it onto a wire rack—or straight onto your plate if you’re feeling rebellious.

Serve slices warm with coffee or tea because nothing says “I’ve got my life together” quite like enjoying this divine creation while snuggled up on your couch.

There you have it! Your Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake is ready to shine at any gathering or serve as your personal slice of happiness during quiet moments at home. Enjoy every crumb!

Perfecting Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake Cooking Process

Begin by preheating your oven while you mix the streusel topping first; it’s all about efficiency! Next, whisk together your wet and dry ingredients separately before combining them. Pour into a greased pan and sprinkle that glorious streusel topping on top before baking.

Add Your Touch to Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

Feel free to swap pumpkin puree for sweet potato or even butternut squash for a twist! Add chocolate chips or nuts for extra texture, or sprinkle a pinch of nutmeg for an aromatic kick. Make this cake your own!

Storing & Reheating Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

To keep your delicious cake fresh, store it in an airtight container at room temperature for up to three days or refrigerate for up to a week. Reheat individual slices in the microwave for 10-15 seconds when you’re ready to enjoy.

Chef's Helpful Tips for Fall Desserts</strong>: Cinnamon Streusel Pumpkin Coffee Cake

• This amazing Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake offers more than just flavor; it makes meal prep a breeze.
• You can easily customize the ingredients based on what you have on hand.
• The vibrant colors and aromas make it visually stunning on any dinner table.
• Perfect for grilling but versatile enough for baking or pan-searing.

When measuring flour, spoon it into your measuring cup instead of scooping directly; this prevents packing and ensures a lighter cake. Always taste your batter before baking; it’s a great way to adjust spices according to your preference. Let the cake cool completely before slicing; this helps maintain its structure and keeps those beautiful layers intact.

Baking this coffee cake reminds me of cozy gatherings with friends where laughter filled the air alongside the warm scent of cinnamon wafting through the kitchen.

FAQs About Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

What is Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake?

Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake is a delightful treat that combines the warm flavors of pumpkin and cinnamon with a rich, moist coffee cake. This dessert features a buttery streusel topping, adding a crunchy contrast to the soft cake underneath. maple banana bread with cinnamon butter Perfect for autumn gatherings, this recipe captures the essence of fall with its seasonal spices and comforting taste. Serve it alongside your favorite coffee or tea for a cozy experience that everyone will love.

How do I make Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake?

To make Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake, begin by preparing the batter using pumpkin puree, flour, sugar, eggs, and spices like cinnamon and nutmeg. Mix these ingredients until smooth. For the streusel topping, combine butter, brown sugar, flour, and cinnamon until crumbly. Layer half the batter in a baking pan, add some streusel on top, then pour the remaining batter over. Finally, sprinkle the rest of the streusel before baking until golden brown.

Can I substitute ingredients in Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake?

Yes! You can easily customize Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake based on your preferences or dietary needs. For a healthier option, consider using whole wheat flour instead of all-purpose flour. apple cider cheesecake You can also substitute coconut oil for butter or use applesauce in place of some sugar to reduce calories. However, keep in mind that altering key ingredients may slightly change the texture and flavor.

What are some serving suggestions for Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake?

To enhance your enjoyment of Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake, consider serving it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream on the side. Pair it with freshly brewed coffee or spiced chai for an inviting autumn experience. You could also garnish each slice with whipped cream and sprinkle additional cinnamon for an extra touch of flavor and presentation.

Conclusion for Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake

In summary, Fall Desserts: Cinnamon Streusel Pumpkin Coffee Cake is an irresistible treat perfect for autumn festivities. The combination of pumpkin and spices creates a warm flavor profile that delights every palate. With its easy preparation and customizable options, this cake is ideal for gatherings or cozy evenings at home. Don’t forget to serve it warm alongside your favorite beverage for a truly satisfying experience this fall!

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Cinnamon Streusel Pumpkin Coffee Cake

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Cinnamon Streusel Pumpkin Coffee Cake is a warm, inviting autumn treat that perfectly captures the essence of fall. With its soft, moist pumpkin-flavored cake and crunchy cinnamon streusel topping, this delightful dessert pairs beautifully with coffee or tea. It’s easy to make and perfect for gatherings or cozy evenings at home, ensuring every bite is filled with comfort and nostalgia.

• Author: Samantha Rivera
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter (melted)
• 3 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• For the Streusel Topping:
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tsp cinnamon
• 1/4 cup cold unsalted butter (cubed)
• Optional: 1/3 cup chopped nuts

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or line an eight-inch square baking dish with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Fold the wet mixture into the dry ingredients until just combined.
5. For the streusel topping, mix brown sugar, flour, and cinnamon in a bowl; cut in cold butter until crumbly.
6. Pour half of the batter into the prepared pan; sprinkle half of the streusel on top. Add remaining batter and finish with the rest of the streusel.
7. Bake for 35–40 minutes or until a toothpick comes out clean. Let cool before serving.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg