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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.
I just found this recipe and definitely want to try! I was curious, has anyone tired making this into muffins vs a big cake?
Your recipe was very delicious. I made mine into muffins and everyone loved them.thank w🙏
Made this cake last night and it turned out beautifully! I didn’t mix it for the additionally two minutes though, just enough to ensure the batter was almost combined and then I finished with a few more strokes with a spatula. The baked cake texture was perfect. I will definitely add this cake to my holiday baking. By the way, crumb recipe is genius. It can be used for other pies and cobblers.
I bake for my 94 year old Dad and his 103 year old girlfriend! Today’s selection was based on what was in the pantry so this coffee cake just went into the oven. I did add dark chocolate chips and oceans to the batter in addition to the streusel topping. Kitchen already smells yummy!
Has anyone ever made it then froze it? I’d like to make it now to have for Thanksgiving. Just wondering if freezer will ruin the topping.
Hi. I was wondering if I could substitute chocolate chips for the nuts. Thanks
I made this last night and it looks beautiful! However, cake turned out very close-textured and dense, which was disappointing. I’m usually a good baker. 🙂 I don’t know what I did wrong!
I had the same trouble! Very seldom have poor results, but this was so dense I don’t know what happened!! Bummer because the recipe sounded great!
you did nothing wrong. I had the same experience and I too consider myself a fairly good baker. The streusel topping has way too much sugar and it all fell off. I was very disappointed. This turned out awful.
I’m wondering if anyone has actually made the cake and is it a dense cake or more like a crumbly cake?
This is going to be a denser cake – more like a pound cake.
Could you put the streusel in the bottom of the pan, then the cake batter over it? Then when you turn it out the streusel will be on top. My Bundt pan is kind of decorative and designed to be turned out upside down.
I haven’t tried it that way so I can’t answer your question. However, if you do decide to give this recipe a go and put the streusel at the bottom with the cake batter over the top, I would love to know how it turned out in case anyone else has the same question.
In reality, when putting the streusel on the top of the batter placed in the bundt pan, after baking and turning it out, that will be the bottom of the cake rather than the top. I have other bundt cake recipes with streusel which call for putting melted butter on the bottom of the pan, adding the streusel mixture, and the batter last. It would seem that if the streusel was to be on top, that is the only way to solve the problem.
I don’t understand how you photographed it without putting the streusel in the pan first. It’s in the oven now, so hoping it turns out!
Wonder if you could just use a springform pan?
I’m going to try making it in a glass cake pan as I don’t have a bundt pan. Like the idea of putting an extra layer of struesel in the middle❤