Make breakfast or brunch extra special when you serve this Pumpkin Streusel Coffee Cake! You don’t have to wait for fall – Pantry staples make this the perfect coffee cake for a year-round treat.
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Pumpkin Streusel Coffee Cake
Pumpkin is definitely, without a doubt, my favorite fall flavor. I look forward to it all year. And if I’m perfectly honest, I enjoy pumpkin recipes all year long. There’s no shame in my game.
One of my favorite things about this Pumpkin Streusel Coffee Cake is not only can it make an appearance for breakfast or brunch, but it would be an equally delicious dessert idea. Heck, you might even want to eat it for lunch and dinner too. No judgment from me. I might even join ya! ? Cake is good anytime. Am I right or am I right?
Since this Pumpkin Streusel Coffee Cake uses mostly pantry staples, it’s easy to whip this together any time. Although the recipe list may look intimidatingly long, you’ll see that it’s mostly ingredients you probably already have on hand. Which is great because you can make this any time! And trust me, you’ll want to make it all the time! It’s that good!
This Pumpkin Streusel Coffee Cake receives two thumbs up from the whole family whenever I make this – and we definitely don’t just limit it to fall. I hope your family enjoys this just as much as mine does! It’s sure to become a family favorite! ❤
Things You’ll Need:
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Don’t forget to pin it!
Pumpkin Streusel Coffee Cake
Make breakfast or brunch extra special when you serve this Pumpkin Streusel Coffee Cake! You don't have to wait for fall - Pantry staples make this the perfect coffee cake for a year-round treat.
Ingredients
For the cake
- 1/2 cup (1 stick) butter, softened
- 1-1/2 cups sugar
- 1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling)
- 3 large eggs
- 2-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tbsp. cinnamon
- 1-1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
For the streusel topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tsp. cinnamon
- 4 tbsp. butter, melted
- 2/3 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease and flour a 12-cup bundt pan and set aside.
- In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs - mix until well combined.
- In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Whisk until spices are evenly distributed throughout.
- Add the flour mixture to the pumpkin mixture. Mix with an electric mixer on medium speed for one minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Continue to mix on medium speed for about two minutes or until the mixture is thoroughly combined.
- Evenly pour the batter into the prepared bundt pan. Use the back of a spoon or spatula to help level it out.
- In a small bowl, combine the streusel toppings - flour, both sugars, cinnamon, melted butter, and pecans. Evenly sprinkle the topping over the batter in the bundt pan.
- Bake for 50-55 minutes or until a toothpick inserted near the center tests clean. Cool on a wire rack for 15 minutes. Carefully loosen the cake with a knife. Invert the coffee cake onto a plate then invert it onto a serving plate or cake stand (the streusel side should end up being on top). Allow the coffee cake to cool completely.
Notes
Store covered at room temperature.
Nutrition Information:
Amount Per Serving: Calories: 341Total Fat: 13gSaturated Fat: 6gCholesterol: 58mgSodium: 137mgFiber: 2gSugar: 33gProtein: 4g
Originally published on October 17, 2012. Updated on April 22, 2021.
yuuuummmmy. x
Looks great!
I'm also a huge pumpkin fan and this looks delicious! Thanks for sharing 🙂
This looks so delicious!! If you have time I would love it if you would share this with us on my themed blog hop (the theme is pumpkins): http://www.godsgrowinggarden.com/2012/10/themed-blog-shop-hop-pumpkin-gourds.html
Thanks
Angie
I wish I could have slice of this delicious looking cake!
It seems to be and amazing one 🙂
oh boy that sounds wonderful!
you take the pumpkin part, i'll take the streusel. deal? 🙂
Thank you so much for sharing this wonderful recipe on my blog hop!
Angie
godsgrowinggarden.com
Hi Jamie,
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
Pumpkin is my youngest sons favorite flavor. I think he really enjoys this time of year because of the pies and anything else that has pumpkin in it. I'm going to make your recipe soon. I'm sure it will be a big hit around our home. Thanks for sharing. Visiting you from Full Plate Thursday.
That looks fantastic and is the perfect (pumpkin) recipe to share at Foodie Friends Friday. Thank you for sharing.
mmm, sounds delicious! Pumpkin and streusel. It would be hard to go wrong with this!
Thanks so much for linking up with the Pumpkin Patch Blog Hop! I love your post and pinned it to my Pumpkin Board on Pinterest 🙂
I need to add this to my Can You Say Pumpkin Spice Board on Pinterest! THanks for sharing at Must Try Monday!
Well, yum! This will get me out of my cinnamon pecan coffee cake rut. Thanks for linking!
Would ya stop already! My waistline is ever expanding as I go through all your delicious recipes. Who am I kidding; what waistline, lol! This is a must make for me and family of pumpkin lovers 🙂 Thanks for sharing
Michelle
MMMM pumpkin spice…..I am drooling now LOL Thank you so very much for sharing this on Manic Monday. Pinned and Tweeted!!
I love coffee cake! I need to try this out. Thanks for sharing at Iron Chef Mom this week!
You are being featured on my blog tonight!
http://www.godsgrowinggarden.com/2012/11/october-blog-shop-hop-results.html
Thanks so much for sharing your wonderful recipe with us!
Angie
godsgrowinggarden.com
The recipe seems great and my hubby loves to eat coffee cakes, so I can try this out and make him happy.
Since we love pumpkin, I make pumpkin pie all year! This coffee cake sounds really delicious! Will have to try!
Made this yesterday and it was a hit! I, too, am wondering about the multiple flipping. We just left it in the Bundt pan and served it. I would like to know if any one tried putting the streusel in first and then the batter. I will also put some in the middle next time. Wonderful coffee cake and my husband is already talking about when I will be making this again.
If you put the streusel on at the end, won’t it be on the bottom of cake when it’s flipped?? It looks great and I want it to look like yours.
Good question! You’re actually going to flip it out of the pan onto a plate (or something similar) – where it will be upside down – and then flip it onto your cake stand or serving platter – where it will end right side up. I hope that helps! ?
Wow, look at all these fabulous pumpkin desserts ! I love anything with pumpkin any time of the year.
Thank you for sharing the recipes.
Fabby
This cake was delicious!!!! But I had trouble inverting the cake without streusel falling all over the place. It seems impossible to turn streusel upside down.. Is there a trick to that part?
Some of it probably will fall off – I don’t think there is a way to stop it.
Bundt to plate to Bundt still makes a mess, it is just how it is.
I made this for my family and we all loved it! It makes a ton of streusel topping, which I would not say is a bad thing, but I think I will layer part of it inside the cake and the rest on top next time. Thanks for sharing!
This looks so good! It is nice to have a pumpkin option that isn’t pie for Thanksgiving!
It’s 100+ degrees where I live, so I was looking for something pumpkin to summon Fall. I have to admit I was a little iffy about the amount of butter, thinking it would turn out too dry. I was pleasantly surprised to find it was absolutely perfect. For those that are losing a lot of streusel when you invert, be sure to press it into the batter prior to baking. 🧡
This looks so good! What a perfect fall brunch idea!
Thanks fo rsharing! Does it keep long?
It’s probably best within a few days!
My family loves this coffee cake! Could you make it also in a loaf pan ?
I’ve never tried it that way but I’m sure you can! You may need 2 or 3 loaf pans and you may need to adjust the baking time. I would love to know how it turns out if you try it that way! 😊
I’m going to try making it in a glass cake pan as I don’t have a bundt pan. Like the idea of putting an extra layer of struesel in the middle❤
Could you put the streusel in the bottom of the pan, then the cake batter over it? Then when you turn it out the streusel will be on top. My Bundt pan is kind of decorative and designed to be turned out upside down.
I haven’t tried it that way so I can’t answer your question. However, if you do decide to give this recipe a go and put the streusel at the bottom with the cake batter over the top, I would love to know how it turned out in case anyone else has the same question.
In reality, when putting the streusel on the top of the batter placed in the bundt pan, after baking and turning it out, that will be the bottom of the cake rather than the top. I have other bundt cake recipes with streusel which call for putting melted butter on the bottom of the pan, adding the streusel mixture, and the batter last. It would seem that if the streusel was to be on top, that is the only way to solve the problem.
I don’t understand how you photographed it without putting the streusel in the pan first. It’s in the oven now, so hoping it turns out!
I’m wondering if anyone has actually made the cake and is it a dense cake or more like a crumbly cake?
This is going to be a denser cake – more like a pound cake.
I made this last night and it looks beautiful! However, cake turned out very close-textured and dense, which was disappointing. I’m usually a good baker. 🙂 I don’t know what I did wrong!
I had the same trouble! Very seldom have poor results, but this was so dense I don’t know what happened!! Bummer because the recipe sounded great!
Hi. I was wondering if I could substitute chocolate chips for the nuts. Thanks
Has anyone ever made it then froze it? I’d like to make it now to have for Thanksgiving. Just wondering if freezer will ruin the topping.
I bake for my 94 year old Dad and his 103 year old girlfriend! Today’s selection was based on what was in the pantry so this coffee cake just went into the oven. I did add dark chocolate chips and oceans to the batter in addition to the streusel topping. Kitchen already smells yummy!