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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.

Pumpkin Streusel Coffee Cake piece on plate close up.

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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.

Pumpkin Streusel Coffee Cake on cake stand

One of my favorite things about this 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?

Pumpkin Streusel Coffee Cake on cake stand with piece removed

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!

Pumpkin Streusel Coffee Cake on cake stand top view.

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! ❤

Pumpkin Streusel Coffee Cake piece on plate close up with spoon.

Things You’ll Need:

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Pumpkin Streusel Coffee Cake piece on fork close up.
Pumpkin Streusel Coffee Cake piece on plate with fork.
Pumpkin Streusel Coffee Cake piece on fork close up detailed.
Pumpkin Streusel Coffee Cake piece on white plate.
Pumpkin Streusel Coffee Cake piece on white plate.

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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.
4.40 from 509 votes
Servings: 16 servings

Pumpkin Streusel Coffee Cake

By Jamie Sherman
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.
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes

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Ingredients 

For the cake

  • ½ cup butter, softened, 1 stick
  • 1-1/2 cups sugar
  • 1 can 100% pure pumpkin (NOT pumpkin pie filling), 15 oz.
  • 3 large eggs
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves

For the streusel topping

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter, melted
  • 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

Calories: 292kcal, Carbohydrates: 41g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 166mg, Potassium: 129mg, Fiber: 2g, Sugar: 20g, Vitamin A: 4454IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on October 17, 2012. Updated on April 22, 2021.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.40 from 509 votes (508 ratings without comment)

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60 Comments

  1. Teer Win says:

    This Pumpkin Streusel Coffee Cake looks absolutely delicious! I love how the combination of pumpkin and streusel brings such a cozy fall vibe to breakfast. Can’t wait to try this recipe! Thank you for sharing!

  2. mp3 Juices says:

    This Pumpkin Streusel Coffee Cake looks absolutely delicious! I can’t wait to try it with my morning coffee. The crunchy streusel topping is just the icing on the cake! Thank you for sharing this cozy recipe!

  3. Deanne says:

    5 stars
    I made this delicious pumpkin coffee cake today. I followed ingredients as written. I used a 9” springform pan. I wanted to make sure all the topping stayed in place! I baked at 350 for approximately 70 min. Tested until the center came out clean with a toothpick. The last 5 minutes I put a piece of foil on top to prevent it from brown anymore. It turned out beautiful. Ready for coffee and tea time❤️ Thank you for a delicious recipe.⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

  4. Marie says:

    Oh my gosh this cake is so yummy. And easy to make. Mine took a little longer to bake but it is my oven.. And the flipping of the cake not hard at all. Just scoop up the extra and serve with the cake.