There’s nothing quite like waking up to the smell of warm spices and pumpkin wafting through the house—especially when it’s in the form of a Cinnamon Streusel Pumpkin Cake that doubles as your morning jolt. Imagine a tender, buttery pumpkin crumb sandwiching pockets of sweet cinnamon, finished with a crunchy streusel and a drizzle of vanilla glaze. Sound too good for breakfast? Think again. This is the ultimate Pumpkin Crumble Coffee Cake, and here’s why it needs a permanent spot in your fall baking arsenal.
Why This Cake Wins Every Time
First off, this isn’t your basic muffin masquerading as coffee cake. We’re talking layers: a moist pumpkin-spiced base, a buttery cinnamon streusel crown, and a ribbon of vanilla glaze that pulls it all together. If you’re hunting for the Best Pumpkin Coffee Cake With Streusel, you’ve just hit the jackpot.
Rhetorical moment: When was the last time a pastry made you feel genuinely at home? Exactly.
Building Blocks of Flavor
Let’s break down the magic:
- Pumpkin Purée & Spices: Fresh pumpkin purée keeps the crumb soft and tender—it’s not just for pie! We toss in cinnamon, ginger, nutmeg, and a pinch of cloves for that unmistakable fall warmth.
- Light Oil & Sour Cream: This combo is the secret behind bakery-level moistness. Sour cream adds tang and richness, while oil ensures the cake stays supple without getting greasy.
- Streusel Topping: Most Pumpkin Coffee Cake With Crumb Topping recipes call for cold butter, but we melt ours for a more cohesive crumble that bakes into perfectly moist clusters—no sad, sandy crumbs falling off the slices.
Bold Tip: Whisk your dry ingredients first (flour, leaveners, and spices) to ensure even distribution. No one wants a jumbo cinnamon hotspot mid-bite!
The Simple Method
- Streusel Prep: In a medium bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt until no clumps remain. Stir in melted butter until the mixture resembles damp sand—don’t panic if the pieces vary in size!
- Dry Mix: In another bowl, combine flour, baking powder, baking soda, and your pumpkin-spice quartet. This foundational step makes sure every forkful bursts with balanced flavor.
- Wet Mix: Whisk oil, light brown sugar, eggs, vanilla, sour cream, and pumpkin purée until silky smooth. FYI, beating the eggs separately first prevents rogue whites from lurking in your batter.
- Marry the Two: Gently fold the dry mixture into the wet, stirring just until no streaks of flour remain. Overmixing? Major texture faux pas—cue the dreaded rubbery cake.
- Assemble & Bake: Pour batter into a greased 9×13 pan, sprinkle the streusel evenly on top, and bake 38–43 minutes at 350°F. If the top browns too fast, slap on some foil—no judgment here.
Elevating Your Brunch Table
Serve this beauty alongside a robust cup of coffee or your favorite latte, and watch jaws drop. If you really want to flex your baker cred, slice it into squares and dust each piece with powdered sugar or a quick vanilla glaze drizzle.
Feeling adventurous? Try these riffs next time:
- Transform the streusel into Pumpkin Streusel Muffins by pouring the same batter into lined muffin tins and topping each cup with the crumble.
- Swap half the oil for applesauce as one of your Baking Substitutes to lighten things up (though you’ll sacrifice some of that buttery mouthfeel).
- Stir in chopped pecans or walnuts to add a toasty crunch.
Why You’ll Bookmark This Recipe
- One-Bowl Wonder: Aside from the streusel, you only need one big mixing bowl—hello, easy cleanup!
- Make-Ahead Friendly: Bake it the night before, store in an airtight container, and serve at room temperature. No reheating required.
- Versatile Vibes: This isn’t just about Pumpkin Coffee Cakes; it shines at brunch, afternoon tea, or even as a sweet after-dinner bite.
What Readers Are Saying
“I’ve tried a dozen Pumpkin Coffee Cake Recipes, and this one is hands-down the coziest and most flavorful. My new fall staple!” — Sarah
“The streusel stays crunchy, and the cake never dries out. I’ve gifted this recipe to half my book club.” — Marco
So, is it time to elevate your fall baking game? Grab your mixing bowl and let’s make the ultimate Cinnamon Streusel Pumpkin Coffee Cake—the one treat that’s guaranteed to outshine even your fanciest coffee order. Trust me, once you taste the marriage of moist pumpkin crumb and buttery streusel, you’ll never look at brunch the same way again. Happy baking! 🍂☕️
Cinnamon Streusel Pumpkin Coffee Cake – Best Fall Treat
- Total Time: 1 hour 10 minutes
- Yield: 18 pieces
Description
A tender pumpkin-spiced cake layered with a buttery cinnamon streusel and finished with a sweet vanilla glaze—ideal for breakfast, brunch, or a cozy afternoon pick-me-up.
Ingredients
Crumb Topping
- ½ cup (112 g) unsalted butter, melted
- 1⅓ cups (167 g) plain (all-purpose) flour
- 6 Tbsp (79 g) light brown sugar
- ⅓ cup (67 g) granulated sugar
- 1 tsp ground cinnamon
Pumpkin Cake
- 3 cups (375 g) all-purpose flour, spooned in and leveled
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (180 ml) vegetable or canola oil
- 1½ cups (315 g) packed light brown sugar
- 3 large eggs, beaten and at room temperature
- 2 tsp vanilla extract
- ½ cup (120 ml) sour cream, room temperature
- 2 cups (≈480 g) pure pumpkin purée
Vanilla Glaze
- 2–3 Tbsp heavy cream or milk
- 1–1½ cups (110–165 g) powdered sugar, sifted
Instructions
- Prep
- Preheat oven to 350°F (180°C).
- Grease a 9×13″ pan and lightly dust with flour or line with parchment.
- Make the Streusel
- In a bowl, whisk flour, brown sugar, granulated sugar, and cinnamon until smooth and lump-free.
- Pour in melted butter and stir with a fork until coarse crumbs form. Set aside.
- Mix Dry Cake Ingredients
- In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- Combine Wet Cake Ingredients
- In a large mixing bowl, whisk oil, brown sugar, beaten eggs, vanilla, sour cream, and pumpkin purée until fully blended and smooth.
- Form the Batter
- Gently fold the dry mixture into the wet mixture in two parts, stirring by hand just until you no longer see streaks of flour. Avoid overmixing.
- Assemble & Bake
- Spread the pumpkin batter evenly in the prepared pan.
- Sprinkle the streusel evenly over the top.
- Bake 38–42 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles.
- Cool & Glaze
- Let the cake cool completely in the pan on a wire rack.
- Whisk cream (or milk) with powdered sugar until pourable but thick enough to hold its shape.
- Drizzle the glaze across the surface. Slice into squares and serve.
Notes
Tips & Substitutions
- Pan Options: Halve the recipe for an 8×8″ pan—bake 30–35 minutes.
- Measuring Flour: Spoon flour into cups and level off; avoid scooping directly to prevent a dry cake.
- Spice Shortcut: Swap individual spices for 1 Tbsp pumpkin pie spice.
- Yogurt Swap: Use Greek yogurt in place of sour cream.
- Pumpkin Purée: Use 100% plain pumpkin, not pie filling. One 15-oz can equals about 1¾ cups—add a tablespoon of sour cream if needed.
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
Nutrition
- Calories: 444kcal
- Sugar: 43g
- Sodium: 155mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg