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Cinnamon Streusel Pumpkin Coffee Cake
Cinnamon streusel pumpkin cake is a moist and tender dessert made with spiced pumpkin batter and a crunchy cinnamon-oat streusel topping, baked to perfection in just 40 minutes. This recipe yields 12 servings of pure fall flavor, perfect for breakfast, dessert, or a cozy coffee break. The warm aroma of cinnamon and nutmeg will fill your kitchen, setting the stage for a treat that’s equal parts comforting and indulgent.
Growing up in Charleston, pumpkin desserts always marked the beginning of fall in our house, and this cake brings those same warm feelings to my own kitchen today.
Table of Contents
- Why make this Pumpkin Coffee Cake?
- What ingredients do you need for Cinnamon Streusel Pumpkin Coffee Cake?
- How do you make Cinnamon Streusel Pumpkin Coffee Cake step by step?
- Frequently Asked Questions About Cinnamon Streusel Pumpkin Coffee Cake
- How to store and reheat this coffee cake?
- What are some ingredient swaps for this cake?
Why make this Pumpkin Coffee Cake?
This Cinnamon Streusel Pumpkin Coffee Cake is the ultimate fall treat thanks to its moist pumpkin base and buttery streusel topping. Whether you’re hosting brunch or simply craving something seasonal, it’s a perfect choice.
- Perfect for gatherings: Its 9×13 size makes it ideal for sharing with a crowd or enjoying across a few days.
- Easy to make: No need for advanced baking skills—just mix, layer, and bake.
- Versatile: Works as a breakfast, dessert, or an afternoon snack with coffee.
- Seasonal flavors: Packed with warm spices like cinnamon and nutmeg, it feels like autumn in every bite.
What ingredients do you need for Cinnamon Streusel Pumpkin Coffee Cake?
This recipe uses basic pantry staples along with canned pumpkin and warm spices to create its signature flavor and texture. Here’s everything you’ll need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
The canned pumpkin is essential for moisture and flavor, while the rolled oats in the streusel add a satisfying crunch to every bite.
How do you make Cinnamon Streusel Pumpkin Coffee Cake step by step?
This step-by-step process will guide you to making the best pumpkin coffee cake with a perfectly crumbly streusel topping.
Step 1 — Prepare your oven
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure your cake bakes evenly and releases easily.
You might also enjoy our cake mix pumpkin chocolate chip.
Step 2 — Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.
Step 3 — Cream the butter and sugar
In a large bowl, cream the granulated sugar and softened butter until the mixture is light and fluffy, ensuring a tender cake texture.
Step 4 — Add wet ingredients
Mix in the eggs, pumpkin puree, and vanilla extract until fully combined. Gradually alternate adding the dry ingredients and buttermilk, mixing until just combined.
Step 5 — Make the streusel topping
In a separate bowl, combine the brown sugar, rolled oats, ground cinnamon, and melted butter. Stir until crumbly.
For more ideas, check out our pumpkin cupcakes with cinnamon cream.
Step 6 — Layer and bake
Pour half of the batter into the prepared pan and spread evenly. Sprinkle with half of the streusel mixture. Add the remaining batter in an even layer before topping with the rest of the streusel.
Step 7 — Finish and cool
Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before transferring to a wire rack.
Frequently Asked Questions About Cinnamon Streusel Pumpkin Coffee Cake
How do I know when the cake is baked?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I make this cake ahead of time?
Yes, you can bake it the day before and store it in an airtight container at room temperature overnight.
Looking for something similar? Try our pumpkin cinnamon swirl sourdough bread.
Can I freeze this coffee cake?
Absolutely. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Can I use fresh pumpkin instead of canned?
Yes, just make sure to puree and strain your fresh pumpkin to match the consistency of canned pumpkin.
How to store and reheat this coffee cake?
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap individual slices, then place them in a freezer-safe bag for up to 3 months.
Reheat slices in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes, to enjoy a warm, freshly baked texture.
What are some ingredient swaps for this cake?
If you’re out of buttermilk, mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes. You can also swap rolled oats in the streusel for chopped nuts for a richer crunch.
Cinnamon Streusel Pumpkin Coffee Cake
Equipment
- mixing bowl
- whisk
- baking pan
- oven
- spatula
Ingredients
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the eggs, pumpkin puree, and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- In a separate bowl, prepare the streusel topping by combining the brown sugar, rolled oats, ground cinnamon, and melted butter. Mix until crumbly.
- Pour half of the coffee cake batter into the prepared baking pan and spread evenly.
- Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter over the streusel layer and spread evenly.
- Top with the remaining streusel mixture.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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