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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.
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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 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! ❤
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Pumpkin Streusel Coffee Cake
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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
- ⅔ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on October 17, 2012. Updated on April 22, 2021.
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.
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
Thank you so much for sharing this wonderful recipe on my blog hop!
Angie
godsgrowinggarden.com
you take the pumpkin part, i'll take the streusel. deal? 🙂
oh boy that sounds wonderful!
I wish I could have slice of this delicious looking cake!
It seems to be and amazing one 🙂
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'm also a huge pumpkin fan and this looks delicious! Thanks for sharing 🙂
Looks great!
yuuuummmmy. x