... Print

Irresistible Cinnamon Streusel Pumpkin Coffee Cake Recipe You’ll Love!

Irresistible Cinnamon Streusel Pumpkin Coffee Cake Recipe
Print Recipe

A deliciously moist pumpkin coffee cake topped with a crunchy cinnamon streusel, perfect for fall gatherings or a cozy breakfast.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup chopped walnuts (optional)
  • ½ cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour half of the batter into the prepared cake pan.
  6. In a small bowl, mix together the streusel ingredients (if using walnuts, add them here) and sprinkle half of it over the batter.
  7. Pour the remaining batter over the streusel and top with the remaining streusel mixture.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  10. Once cooled, drizzle with a glaze made from powdered sugar and a little water if desired.

Notes

  • For a richer flavor, use brown butter in place of vegetable oil.
  • This cake can be stored in an airtight container for up to 3 days.
  • Serve warm or at room temperature.

Nutrition

Find it online: https://howeats.com/irresistible-cinnamon-streusel-pumpkin-coffee-cake-recipe/