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Pumpkin Streusel Coffee Cake

Irresistible Pumpkin Streusel Coffee Cake for Cozy Mornings

This Pumpkin Streusel Coffee Cake is a delightful treat, perfect for cozy breakfasts or afternoon snacks.
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Prep Time 15 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel
  • 1 cup Brown Sugar Adds sweetness and depth; can substitute with coconut sugar.
  • 1/2 cup White Sugar Provides balanced sweetness; use an equal amount of honey if needed.
  • 1 teaspoon Ground Cinnamon Enhances fall flavor; can be replaced with pumpkin pie spice.
  • 1 cup All-Purpose Flour Provides structure; can use gluten-free flour.
  • 1/2 cup Crushed Graham Cracker Crumbs Adds texture; use crushed digestive biscuits if unavailable.
  • 1/2 cup Chopped Pecans Adds crunch; leave out for a nut-free option.
  • 1/2 cup Butter Adds moisture; can use vegan butter for a dairy-free version.
For the Cake
  • 1 teaspoon Baking Powder Provides leavening.
  • 1 teaspoon Baking Soda Provides leavening.
  • 2 teaspoons Pumpkin Pie Spice Blends spices for a classic flavor.
  • 1 cup Pumpkin Puree Acts as a moistening agent; canned recommended.
  • 1/2 cup Canola Oil Adds moisture; substitute with melted coconut oil.
  • 1/2 cup Buttermilk Provides tanginess; can substitute with Greek yogurt.
  • 1 teaspoon Vanilla Extract Enhances flavor; opt for pure extract.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Streusel by combining brown sugar, white sugar, ground cinnamon, flour, crushed graham cracker crumbs, and optional chopped pecans. Melt butter and stir it into the mixture until it resembles coarse crumbs.
  2. Preheat your oven to 350°F (175°C) and prepare a greased 9x13 inch baking pan.
  3. Combine dry ingredients in a large bowl: flour, baking powder, baking soda, brown sugar, salt, pumpkin pie spice, and cinnamon. Whisk to blend.
  4. Mix wet ingredients in a separate bowl: beat eggs until fluffy, then add pumpkin puree, canola oil, buttermilk, and vanilla extract. Mix until smooth.
  5. Gradually stir the dry mixture into the wet mixture, folding gently until just combined.
  6. Spread batter in the greased pan and sprinkle the streusel topping over it, pressing it gently.
  7. Bake for 28-32 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Reheat individual slices in the microwave for 15-20 seconds.

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