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
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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:
Other Posts You May Enjoy:
- Pumpkin Bars with Nutella Buttercream Frosting
- Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
- No-Bake Pumpkin Spice Cheesecake
- Pumpkin Dump Cake
- Pumpkin Pie Spice
- Caramel Apple Snickers Salad
- Pumpkin Spice Poke Cake
- Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle
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.
Recipe Notes
Store covered at room temperature.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 341kcal Calories from fat 118 | |
| % Daily Value | |
| Total Fat 13g | 20% |
| Saturated Fat 6g | 30% |
| Transfat 0g | |
| Cholesterol 58mg | 19% |
| Sodium 137mg | 6% |
| Carbohydrate 53g | 18% |
| Dietary Fiber 2g | 8% |
| Sugars 33g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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!
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! 😊