Cinnamon Streusel Pumpkin Coffee Cake

This moist and fluffy Pumpkin Coffee Cake will go perfectly with your morning coffee this fall! Complete with a melt-in-your-mouth streusel and a drizzle of glaze, you won’t find a better fall breakfast cake!

Moist Pumpkin Spice Coffee Cake With Homemade Glaze

Cake for breakfast? Count me in. This delicate pumpkin coffee cake will have you sneaking another slice after dinner! Filled with warm, cozy spices and plenty of pumpkin flavor, it’s a fall-spirited dream come true.

The crumbly cinnamon streusel and creamy vanilla glaze really tie the whole treat together. Every component requires very little effort – you don’t even have to break out your electric mixer! Once the coffee cake has cooled, it can be stored all week and warmed up whenever a craving hits – if it lasts that long.

No Eggs Please

You may notice that this cake doesn’t call for any eggs. That’s because pumpkin puree is a natural leavening agent with a lot of moisture. Adding eggs would just weigh the cake down and make it kind of gummy, so this recipe leaves them out.

What You’ll Need

Here is what you’ll need to make this delicious coffee cake. Scroll down to the recipe card for more specific details regarding the amounts you’ll need.

Cinnamon Streusel Topping

• All-Purpose Flour: Feel free to use 1:1 gluten-free flour if necessary.
• Light Brown Sugar: Packed into the measuring cup.
• Ground Cinnamon
• Unsalted Butter: Cut it into cubes. You want it to remain cold so that it combines into a streusel properly.
• Pinch of Salt

Pumpkin Spice Coffee Cake

• All-Purpose Flour: Unlike brown sugar, flour should never be tightly packed when you measure it. Using a food scale is best for accuracy.
• Baking Soda & Baking Powder: Using both creates the ideal rise and texture.
• Spices: Ground cinnamon, nutmeg, ginger and cloves give this cake the prefect flavor. You could just use pumpkin pie spice, but I really prefer to use my own spices.
• Salt: To enhance the other flavors in the cake.
• Unsalted Butter: Melted.
• Vegetable Oil: Or canola oil.
• Light Brown Sugar: Packed. The molasses in the brown sugar adds even more flavor and moisture to the cake.
• Milk: I use 2% milk. Whole milk would also work well.
• Vanilla Extract
• Pumpkin Puree: Make sure you don’t mistakenly grab pumpkin pie filling!

Vanilla Glaze

• Powdered Sugar
• Vanilla Extract
• Milk: Cream works well too.
• Chopped Pecans: Optional, to sprinkle over the finished cake.

How to Make Cinnamon Streusel Pumpkin Coffee Cake

This pillowy soft pumpkin cake is super easy to make. Here’s the rundown!

1. Prep for Baking: Preheat the oven to 350°F. Prepare a 9-inch springform pan with a circle of parchment paper in the bottom and grease the sides.
2. Combine Dry Streusel Ingredients: Add the flour, brown sugar and cinnamon to a medium-sized bowl.
3. Add Butter: Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set the streusel aside.
4. Combine Dry Cake Ingredients: Combine the flour, baking soda, baking powder, spices and salt in a medium-sized bowl. Set the mixture aside.
5. Combine Butter, Oil & Sugar: Add the melted butter, oil and brown sugar to a large bowl and whisk until well combined.
6. Add Milk, Vanilla & Pumpkin: Add in the milk, vanilla extract and pumpkin puree, whisking everything together until well combined.
7. Add Dry Ingredients: Add the dry ingredients to the wet ingredients and fold until well combined. Do not over-mix the batter.
8. Transfer Batter & Streusel to Pan: Spread the cake batter evenly into the prepared cake pan. Spread the streusel mixture evenly on top of the cake batter.
9. Bake: Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few loose crumbs.
10. Let Cool: Remove your coffee cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a rack to finish cooling.
11. Make Glaze: Combine the powdered sugar, vanilla extract and cream in a small bowl and whisk until smooth. You can always add a little more milk or sugar if needed.
12. Drizzle Over Cake & Enjoy! Drizzle the glaze over the cake and sprinkle it with chopped pecans if you’d like.

Tips for Success

These helpful tips and tricks will have you whipping up the most heavenly treat in the history of coffee cake.

• Use Cold Butter: Be sure the butter in the streusel is cold so that the mixture becomes crumbly. If the butter is too soft, it’ll just kind of smoosh together.
• Avoid Over-Mixing the Batter: Remember to gently fold the dry ingredients into the wet ingredients instead of continuing to whisk. If you mix the batter too thoroughly, your coffee cake can become too dense.
• Layer the Streusel if Desired: Feel free to add half of the batter to your pan, then half of the streusel topping, repeating until everything has been added. This will give your coffee cake a more classic look with two layers of cinnamon streusel.

Serving Suggestions

Coffee cake doesn’t have to be served alongside a cup of joe – if you’d prefer tea, milk, Eggnog or Hot Chocolate, fill up your cup with whatever you’d like. Whenever I’m hosting a fall brunch, I’ll pair my pumpkin coffee cake with a savory dish like meat and veggie omelets or this Overnight Sausage Breakfast Casserole. Gosh, now I’m really craving breakfast for dinner!

Storage Instructions

This coffee cake will stay fresh for up to 5 days if you keep it in an airtight container. Warm up individual slices in the microwave for about 10 seconds, if desired.

Can I Freeze This?

If you’re planning to store your coffee cake in the freezer, I recommend adding the glaze after you thaw it out. Wrap the cooled coffee cake in a tight layer of plastic wrap, then add a tight layer of foil or freeze it in an airtight container. Frozen coffee cake will last for up to 3 months. Thaw it out in the fridge and bring it to room temperature before you enjoy it.

What To Do With Leftover Pumpkin

You’ll notice that this recipe won’t use the whole can of pumpkin. Why waste the rest? Here are a few great recipes that would use the leftover pumpkin:

• Pumpkin Chocolate Chip Cookies
• Pumpkin Cheesecake Cookie Cups
• Pumpkin Cake Roll

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More Comforting Coffee Cake Recipes

• Toffee Almond Streusel Coffee Cake
• Raspberry Rose Coffee Cake
• Cream Cheese Coffee Cake With Cinnamon Streusel Topping

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