This Cinnamon Streusel Pumpkin Coffee Cake is the perfect fall breakfast recipe! It’s easy to put together, so moist, and full of pumpkin flavor!
Craving more coffee cake? You have to try my Toffee Almond Streusel Coffee Cake – it’s to die for too!
Cinnamon Streusel Pumpkin Coffee Cake
I’m officially ready for fall flavors. Between the Pumpkin Butterscotch Chip Cookies I shared last week and now this coffee cake, it’s fall on the blog, my friends.
The cool temperatures are making dog-walking a much more enjoyable activity and pumpkin spice coffee in the morning has become a regular. The only thing that could make my mornings better is this coffee cake every time.
I absolutely love the base of this coffee cake. I’ve used it for my Blueberry Streusel Coffee Cake and my Toffee Almond Coffee Cake and both were awesome. I altered it to this delightful pumpkin version.
Because pumpkin is a natural leavener and adds a fair amount of moisture it took a few tries, but I was totally pumped when I got it just right. Pumpkin is seriously my favorite thing about fall and cake for breakfast is my favorite thing about breakfast, so naturally this coffee cake is my new bestie. 😉
How to Make This Breakfast Cake
To start, you’ll put the streusel together. It’s nice to have it ready to go once the cake batter is made. You’ll need flour and brown sugar, which are most of the structure of the streusel, some spices and then melted butter, which holds it all together. I usually just use a fork to mix it all together. Easy peasy.
The cake begins with butter and sugar that is creamed together. It’s an important step because it adds air to the batter. You want to make sure to cream it for the full 3 to 4 minutes. You’ll notice the butter/sugar mixture will actually become lighter in color and fluffy.
The pumpkin, milk and sour cream are added next. Lots of moisture and deliciousness in this step. Then the eggs and vanilla, and then the dry ingredients are added.
You may think that you have a fairly small amount of batter and that it couldn’t possibly be right but trust me – it is.
Add half of the batter to the pan and spread in a thin, even layer. Half of the streusel is added on top, then the remaining batter. I find that I like to use my small offset spatial to spread this batter in the pan. With it being such a thin batter, the offset spatula gives me better control over evenly spreading everything.
Top the cake with the remaining streusel and some chopped pecans. The cake should bake until a toothpick inserted in the middle comes out with a few crumbs.
Finish it off with some glaze and bam – fall breakfast is served! You’re going to love it! 🙂
Other Tasty Coffee Cake Recipes
Raspberry Rose Coffee Cake
Blueberry Streusel Coffee Cake
Raspberry Cream Cheese Coffee Cake
Toffee Almond Streusel Coffee Cake
Cream Cheese Coffee Cake with Cinnamon Streusel Topping
Cinnamon Streusel Pumpkin Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cinnamon Streusel Pumpkin Coffee Cake is the perfect fall breakfast recipe! It’s easy to put together, so moist, and full of pumpkin flavor!
Ingredients
CINNAMON STREUSEL
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- pinch of nutmeg, cloves and ginger
- 4 tbsp butter, melted
- 1/4 cup chopped pecans
PUMPKIN COFFEE CAKE
- 1/2 cup sugar
- 6 tbsp salted butter, room temperature
- 3/4 cup pumpkin puree
- 2 tbsp milk
- 2 tbsp sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 tsp baking powder
- 1 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
GLAZE
- 3/4 cup powdered sugar
- 2 tsp maple extract
- 1–2 tbsp milk
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 261
- Sugar: 21.4 g
- Sodium: 60.1 mg
- Fat: 12.2 g
- Carbohydrates: 35.9 g
- Protein: 3 g
- Cholesterol: 41.7 mg
Keywords: pumpkin coffee cake, pumpkin cake, pumpkin cake recipe, breakfast cake, coffee cake recipe, best coffee cake recipe, cinnamon coffee cake, cinnamon cake
Enjoy!
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Delicious flavor but quite skimpy on the batter. I could not spread half the batter to the edge of a 9″ pan. Maybe use 8″ or thin the batter slightly next time. Very moist! Yum
★★★★