Oh, pumpkin season! There’s just something magical about the sound of leaves crunching underfoot and the cozy aroma of spices wafting through the kitchen. One of my all-time favorite fall treats is my Pumpkin Streusel Coffee Cake. This isn’t just any cake; it’s soft, flavorful, and topped with a crunchy streusel that complements the moist pumpkin base perfectly.
I can still recall the first time I made this cake. I was hosting friends for a cozy afternoon get-together, and I wanted something that would pair well with our steaming mugs of coffee and tea. As the cake baked, I could hardly contain my excitement—there’s just something about that fall scent of cinnamon and nutmeg that makes your heart feel warm. When that first slice came out of the oven, I knew I had stumbled upon a new tradition! Now, every autumn, this delightful cake graces my table, and I love sharing this recipe with friends and family.
What’s in Pumpkin Streusel Coffee Cake?
Pumpkin Puree: The star of the show! I love using canned pumpkin puree for convenience, but if you feel adventurous, homemade pumpkin puree is delightful too.
Sugar: This adds sweetness to balance out the spices. I usually use regular granulated sugar, but brown sugar can also work if you’re in the mood for a deeper flavor.
Vegetable Oil: This keeps our cake moist and delicious! Feel free to substitute with melted coconut oil or a light olive oil for a twist.
Eggs: They act as a binder and help with the lovely texture. Make sure your eggs are at room temperature for the best results.
Vanilla Extract: The magical hint of vanilla elevates the flavors to a new level. Use pure vanilla extract if you can—it’s worth it!
All-Purpose Flour: This provides the structure for our cake. You could also experiment with half whole wheat flour for added nutrition.
Baking Powder and Baking Soda: These are our leavening agents, helping the cake rise and become fluffy.
Cinnamon and Nutmeg: These warm spices transport us right into autumn!
Salt: Just a pinch to enhance all the flavors.
Streusel Topping: A crunchy mix of brown sugar, flour, cinnamon, and cold butter, it’s what takes this cake from ordinary to extraordinary!
Is Pumpkin Streusel Coffee Cake Good for You?
I mean, we can’t call this a “health-food,” but it does contain some nourishing ingredients!
Pumpkin Puree: It’s rich in vitamins A and C, fiber, and antioxidants! Not to mention, it gives the cake its delightful moist texture.
Cinnamon: This spice may help regulate blood sugar levels—who knew that something so delicious could also be a little healthy too?
Brown Sugar: While still sugar, it has some mineral content than white sugar, thanks to its molasses content.
Just keep in mind this coffee cake is a treat, so moderation is the name of the game! Pair it with a side of fruit or enjoy it during special occasions.
Ingredients List
– 1 cup pumpkin puree
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
**For the Streusel Topping:**
– 1/2 cup brown sugar
– 1/3 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 cup cold butter, cut into pieces
*This recipe typically serves 8-10 people, which is perfect for sharing!*
How to Make Pumpkin Streusel Coffee Cake?
1. Preheat your oven to 350°F (175°C) and grease a baking pan (9×13 inches works great!).
2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla. Mix until everything is smooth and well blended.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined; you don’t want to overmix.
5. Pour your batter into the greased baking pan and spread it evenly.
6. Now, for the streusel topping! In a separate bowl, mix together the brown sugar, flour, and cinnamon. Add the cold butter and, using a pastry cutter or your fingers, combine until it resembles crumbs.
7. Sprinkle the streusel topping generously over the pumpkin batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell will be out of this world!
9. Allow it to cool before serving. This cake pairs beautifully with coffee or tea, making it a perfect afternoon treat!
Sweet Tips for Serving and Storing
The beauty of this Pumpkin Streusel Coffee Cake is that it stays moist for several days, making it great for meal prep or leftovers. You can also serve it warm from the oven with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’ll impress anyone!
Feeling a little adventurous? You can swap out the pumpkin for mashed bananas or applesauce for a fun twist!
So, grab your mugs and dive into this delightful recipe. I can’t wait for you to experience the joy and warmth this cake brings to your home. Share your baking journey with me! Did you make any adjustments? How did it come out? Let’s keep the love for baking alive together! Enjoy!
