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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.
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! 😊
Could we just use a springform baking pan ?
Thanks fo rsharing! Does it keep long?
It’s probably best within a few days!
This looks so good! What a perfect fall brunch idea!
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! It is nice to have a pumpkin option that isn’t pie for Thanksgiving!
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 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.
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
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! ?
that’s a good idea cuz I wouldn’t flip it on another plate and to me that be the earsy way
You need to put the topping in the bottom and the cake batter on top. I’ve made many cakes this way. Cool for just a few minutes then flip it onto your cake dish.
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.