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
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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- No-Bake Pumpkin Spice Cheesecake
- Pumpkin Dump Cake
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- Pumpkin Spice Poke Cake
- Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle
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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
- 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.
Store covered at room temperature.
Amount Per Serving: Calories: 341Total Fat: 13gSaturated Fat: 6gCholesterol: 58mgSodium: 137mgFiber: 2gSugar: 33gProtein: 4g