Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup brown sugar, packed - ½ cup rolled oats - ¼ cup all-purpose flour - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ½ cup chopped walnuts or pecans (optional) Gather these ingredients before starting. The dry ingredients build the cake's base. The wet ingredients add moisture and flavor. The streusel topping gives a nice crunch. Make sure to have everything ready. This way, you can enjoy the process without rushing. Each ingredient adds to the warm, cozy flavor of fall. The pumpkin gives a rich taste, while the spices add a lovely aroma. If you like nuts, they add a nice texture to the topping. Prepare to dive into this delightful recipe! - Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. - In a large bowl, whisk together: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - In a separate bowl, mix: - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract until smooth. - Slowly add the wet mixture to the dry mixture. Mix just until combined. - Pour the batter into the prepared baking dish. Spread it evenly with a spatula. - In a new bowl, mix: - ½ cup brown sugar, packed - ½ cup rolled oats - ¼ cup all-purpose flour - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - If you want, fold in: - ½ cup chopped walnuts or pecans. - Evenly sprinkle the streusel mixture over the batter. - Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick. It should come out clean. - Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. How to avoid overmixing Overmixing can make your cake tough. Mix the wet and dry ingredients just until they blend. Stop as soon as you no longer see dry flour. This helps keep the cake light and fluffy. Testing for doneness To check if your cake is done, use a toothpick. Insert it in the center. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes. Serving suggestions Cut the coffee cake into squares. Serve warm or at room temperature. It looks lovely on a nice plate. You can also sprinkle it with extra cinnamon for a warm touch. Adding icing or whipped cream For a sweet finish, drizzle a simple icing over the cake. Mix powdered sugar with water to get a nice glaze. You can also serve it with whipped cream on the side. This adds creaminess and flavor. Adjusting spices for personal taste Feel free to change the spices to suit your taste. If you love cinnamon, add a bit more. If nutmeg isn’t your thing, leave it out. This cake is your canvas, so make it yours! Incorporating additional ingredients Want to add a twist? Stir in chocolate chips or chopped apples for extra flavor. You can also add nuts for crunch. They add great texture and taste to the cake. {{image_2}} You can change the flavors of this coffee cake to suit your taste. One fun idea is to use sweet potato puree instead of pumpkin. Sweet potato gives your cake a nice, sweet flavor. It also keeps the cake moist. You can even mix the two for a unique taste. Another option is to add chocolate or nuts. Chocolate chips bring a rich flavor that pairs well with pumpkin. Nuts like walnuts or pecans add a nice crunch. Just fold them into the batter or sprinkle them on top of the streusel. If you need gluten-free options, you can swap the all-purpose flour for a gluten-free blend. Many blends work well in this recipe. Just make sure it has a good balance of starches and proteins. Your cake will still be fluffy and tasty. For vegan adaptations, you can replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. You can also use applesauce as a substitute for oil. This keeps your cake moist and adds a bit of natural sweetness. Using fresh pumpkin instead of canned can add a fresh taste. Roast your pumpkin until it's soft, then mash it to use in the recipe. This can give your coffee cake a nice, vibrant flavor. You can also add holiday-inspired ingredients like cranberries. They provide a tart contrast to the sweet cake. Adding a cup of fresh or dried cranberries to the batter can brighten your coffee cake for special occasions. To keep your pumpkin streusel coffee cake fresh, store it in an airtight container. This helps keep the moisture in and prevents it from drying out. You can also cover the cake with plastic wrap. If you have leftovers, keep them at room temperature for about three days. For long-term storage, you can freeze the coffee cake. First, let it cool completely. Then, wrap it tightly in plastic wrap and foil. This will prevent freezer burn. You can freeze it for up to three months. When you are ready to enjoy it, thaw it overnight in the fridge. Reheat slices in the microwave for about 15-20 seconds or in an oven at 350°F for 10 minutes. At room temperature, the cake lasts about three days. In the fridge, it can last up to a week. Always check for any signs of spoilage before eating the cake after a few days. Keeping it stored properly ensures you enjoy every flavorful bite of this cozy fall treat! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. This adds a fresh taste and can enhance flavor. What can I substitute for eggs? You can use applesauce, mashed bananas, or flaxseed meal mixed with water. Each option works well and keeps the cake moist. How can I make it less sweet? To cut down on sweetness, use less sugar in the batter. You can also leave out some streusel topping. Why is my cake too dense? A dense cake may come from overmixing the batter. Mix just until combined for a lighter texture. What do I do if my streusel topping is too crumbly? If it crumbles too much, add a little melted butter. This helps bind the ingredients together better. Pairing this cake with drinks This cake pairs well with coffee or chai tea. Their warmth complements the spices in the cake. Best accompaniments for serving Serve the cake with a dollop of whipped cream or a light drizzle of icing. This adds a nice touch and extra flavor. This cake blends spices, pumpkin, and streusel for a delightful treat. You now know how to mix dry and wet ingredients, prepare a perfect batter, and bake it to perfection. Remember to try the tips for flavor and presentation, too. With various storage options and creative variations, your cake will shine on any table. Enjoy creating a delicious experience for yourself and others. Happy baking!

Pumpkin Streusel Coffee Cake

Indulge in the warm flavors of fall with this delicious Pumpkin Spice Streusel Coffee Cake! Perfect for breakfast or an afternoon treat, this easy recipe combines hearty pumpkin puree with a crunchy streusel topping for a cozy baked delight. Discover the simple steps and get inspired to bake your own masterpiece. Click through now to explore the full recipe and enjoy every bite of this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Streusel Topping:

½ cup brown sugar, packed

½ cup rolled oats

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

      In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

        Slowly add the wet ingredients to the dry ingredients, mixing just until combined – be careful not to overmix!

          Pour the batter into the prepared baking dish and spread it evenly.

            For the streusel topping, combine the brown sugar, rolled oats, flour, cinnamon, and melted butter in a bowl until crumbly. If using nuts, fold them in.

              Evenly sprinkle the streusel mixture over the coffee cake batter.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                      - Presentation Tips: Cut into squares and serve warm or at room temperature. For an extra touch, drizzle with a simple icing made from powdered sugar and a little water, or serve with a dollop of whipped cream on the side.