Pumpkin Coffee Cake with Cinnamon Streusel Recipe

I absolutely love this Pumpkin Coffee Cake with Cinnamon Streusel Recipe because it perfectly combines moist pumpkin-infused cake with a crunchy cinnamon streusel topping that feels like a warm hug on a plate. Whether it’s breakfast with your morning coffee or an afternoon treat, this cake warms your kitchen with cozy spice aromas that hint at the delicious bite waiting ahead.

When I first tried this recipe, it quickly became my go-to for fall gatherings and chilly weekend mornings, and I know you’ll find it just as irresistible. The cinnamon glaze drizzle on top adds that extra touch of sweetness and elegance, making this cake special enough to share but easy enough to whip up on any given day.

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Ingredients You’ll Need

Each ingredient works together to create that tender crumb, warmly spiced flavor, and sweet cinnamon crunch. I recommend using fresh spices for the best aroma and flavor punch in your Pumpkin Coffee Cake with Cinnamon Streusel Recipe.

• Unsalted Butter: Make sure it’s softened to room temperature so it creames easily and gives your cake a tender texture.
• Granulated Sugar: Provides sweetness and helps with the cake’s lovely crumb.
• Pure Pumpkin Puree: The star of the recipe—choose pure pumpkin, not pumpkin pie filling for authentic taste.
• Large Eggs: Help bind the batter and add richness.
• All-Purpose Flour: The base for the cake, it balances moisture and structure perfectly.
• Baking Soda & Baking Powder: They work together to give the cake a perfect rise and light texture.
• Ground Cinnamon, Ginger, Nutmeg & Cloves: Essential warm spices that bring out the classic fall flavor in the cake.
• Kosher Salt: Enhances the depth of flavor and balances the sweetness.
• Light Brown Sugar: Adds a mellow caramel note especially in the streusel topping.
• Powdered Sugar & Skim Milk: For the smooth, cinnamon-infused glaze on top.

Variations

I like to mix things up a bit depending on the season or what flavors I’m craving. Feel free to personalize this Pumpkin Coffee Cake with Cinnamon Streusel Recipe to suit your taste or dietary preferences—the base is pretty versatile!

• Gluten-Free Version: I swapped the flour for a gluten-free blend once, and the texture was just as delicious, making it easy for friends with gluten sensitivities.
• Nutty Addition: Adding chopped walnuts or pecans to the streusel topping adds a lovely crunch that my family goes crazy for.
• Less Sweet Option: Reduce the sugars in the streusel and glaze if you prefer your cake less sweet—perfect for pairing with a bold coffee.
• Spice Variations: Experiment with a pinch of cardamom or allspice for a unique twist that still feels classic.

How to Make Pumpkin Coffee Cake with Cinnamon Streusel Recipe

Step 1: Prep and Setup

Start by preheating your oven to 350°F and get your pans ready—grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to guarantee your cake releases without sticking. This step makes cleanup so much easier, and you’ll get perfectly shaped cakes every time.

Step 2: Make the Batter

In a large bowl, beat together the softened butter and sugar for about two minutes until light and fluffy—this helps create that tender crumb we all love. Then add the pumpkin puree and eggs, mixing until fully combined. Next, stir in your dry ingredients—flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt—until just blended. Overmixing here can make the cake tough, so mixing until no visible flour remains is your sweet spot.

Step 3: Prepare the Cinnamon Streusel

Mix together the streusel ingredients—flour, sugars, cinnamon, and melted butter—using a fork until crumbly but evenly combined. The key here is to keep those crumbs bumpy and textural, so they bake into a perfectly crunchy topping that contrasts delightfully with the moist pumpkin cake beneath.

Step 4: Bake It Up

Divide the batter evenly between your prepared pans and sprinkle the streusel generously over the top. Pop them into your preheated oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging. After baking, let the cakes cool in their pans for 10 minutes to firm up, then transfer them to a wire rack to cool completely.

Step 5: Drizzle the Cinnamon Glaze

Whisk together powdered sugar, cinnamon, and skim milk until smooth, then drizzle it over the cooled cakes. This finishing touch adds a glimmering sweetness and extra cinnamon punch that I always look forward to. Let it set for about 30 minutes before slicing and serving—though I won’t lie, it’s tempting to sneak a piece while the glaze is still wet!

How to Serve Pumpkin Coffee Cake with Cinnamon Streusel Recipe

Garnishes

I like to keep things simple with this cake—just a light dusting of powdered sugar and sometimes a few toasted pecans on top for an extra nutty finish. It adds a little crunch and looks wonderfully inviting when you bring it to the table.

Side Dishes

This coffee cake pairs beautifully with a hot cup of brewed coffee or spiced chai. If you’re serving it for brunch, I often add fresh fruit like sliced apples or a berry compote on the side to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve layered this cake with whipped cream and cinnamon-spiced cream cheese frosting to create a rustic pumpkin layer cake that’s both stunning and delicious. You can also cut it into squares and serve as bite-sized mini treats at fall parties.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin coffee cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. After that, I move it to the fridge to keep it fresh for up to a week—though it rarely lasts that long in my house!

Freezing

Freezing this cake works like a charm. I usually wrap individual slices in plastic wrap and then foil before freezing. When I want some, I thaw it overnight in the fridge and let it come to room temperature before serving. It tastes almost as fresh as the day it was baked!

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds or warm it in a low oven (around 300°F) for 5-7 minutes. This warms the cake through and revives that soft, tender moisture without drying it out.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Cinnamon Streusel Recipe has become one of my all-time favorites, not just for the flavors but for how it brings everyone together over coffee and conversation. It strikes that perfect balance of moist cake, warm spices, crunchy topping, and sweet glaze—all without a complicated process. I hope you’ll try it soon and see for yourself how easy it is to make your kitchen smell like fall and your family’s taste buds dance with joy!

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