Cinnamon Streusel Pumpkin Coffee Cake
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients until just combined.
- For the streusel topping, mix brown sugar, flour, and cinnamon in a bowl; cut in cold butter until crumbly.
- 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.
- 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