Cinnamon Streusel Pumpkin Coffee Cake: 5 Cozy Indulgences

Ah, fall! The season of cozy sweaters, colorful leaves, and, of course, the irresistible aroma of baking wafting through the house. There’s something so joyful about filling your kitchen with the comforting scent of spices and pumpkin. My absolute favorite this time of year is Cinnamon Streusel Pumpkin Coffee Cake. It’s like a warm hug in cake form! I remember the first time I baked this recipe—it was a chilly October afternoon, and I was craving something sweet to pair with my coffee. The rich pumpkin flavor, combined with the crunchy streusel topping, was a total game-changer. Every bite is moist and packed with warm spices, making it perfect for chilly mornings or afternoon coffee breaks. Trust me, once you take a slice, you’ll understand why this Cinnamon Streusel Pumpkin Coffee Cake has become a staple in my fall baking lineup!

Ingredients List

To create this delightful Cinnamon Streusel Pumpkin Coffee Cake, you’ll need the following ingredients:

• 2 cups all-purpose flour (250 g), plus ½ cup for the streusel
• 1½ teaspoons ground cinnamon
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup unsalted butter, softened to room temperature
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ⅓ cup whole milk
• ½ cup brown sugar, packed
• ¼ cup white sugar
• 1 cup pumpkin purée (not pumpkin pie filling)

For the streusel topping, gather:

• ½ cup all-purpose flour
• ¼ cup unsalted butter, cold and cubed
• ½ teaspoon ground cinnamon
• ½ cup brown sugar, packed

And for the sweet icing, you’ll need:

• 1 cup powdered sugar
• 1 teaspoon butter, melted
• 1–2 tablespoons milk (adjust for desired consistency)
• ½ teaspoon vanilla extract

Having everything measured and ready to go makes the baking process so much smoother and more enjoyable!

How to Prepare Cinnamon Streusel Pumpkin Coffee Cake

Prepping the Oven and Baking Pan

First things first, let’s get that oven preheated to 350°F (175°C). While that’s warming up, grab a 9×9-inch baking pan and give it a good grease. You can use butter or non-stick spray—whatever you have handy. This ensures our delicious cake comes out easily when it’s baked to perfection!

Mixing the Batter

Now it’s time to mix the batter! In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set this aside while you work on the wet ingredients. In another bowl, cream the softened butter with the packed brown sugar and white sugar until it’s light and fluffy—this usually takes about 2-3 minutes. Then, add in the egg, milk, and vanilla extract, mixing until fully incorporated. Finally, gently fold in the pumpkin purée until everything is smooth. Remember, don’t overmix at this stage; we want a tender cake, not a tough one!

Creating the Streusel Topping

For the streusel, combine the ½ cup of flour, brown sugar, and cinnamon in a small bowl. Now, add the cold, cubed butter and use a fork or your fingers to mix it all together until it resembles coarse crumbs. This texture is key for that delightful crunch on top of our cake!

Baking Time and Cooling

Spread the batter evenly in your prepared pan, and then sprinkle that lovely streusel topping over the top. Pop it into the oven and bake for about 27–32 minutes. To check for doneness, insert a toothpick in the center; it should come out clean or with just a few moist crumbs. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack.

Drizzling the Icing

Now for the icing! In a bowl, whisk together the powdered sugar, melted butter, 1 tablespoon of milk, and vanilla extract. If it’s too thick, add a bit more milk until you reach your desired consistency. Drizzle this sweet goodness over the cooled cake, and voilà! Your Cinnamon Streusel Pumpkin Coffee Cake is ready to be enjoyed!

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and warm spices creates a rich, comforting taste that perfectly captures the essence of fall.
• Moist and Tender: Thanks to the pumpkin purée and the careful mixing technique, each slice is incredibly moist and tender.
• Easy to Make: With straightforward steps and simple ingredients, this recipe is perfect for bakers of all skill levels.
• Perfect for Any Occasion: Whether it’s a cozy breakfast, an afternoon coffee break, or a festive gathering, this cake fits right in!
• Deliciously Crunchy Topping: The cinnamon streusel adds a delightful crunch that contrasts beautifully with the soft cake.

Tips for Success

To ensure your Cinnamon Streusel Pumpkin Coffee Cake turns out perfectly every time, here are some of my favorite pro tips:

• Room Temperature Ingredients: Make sure your butter, egg, and milk are at room temperature for the best mixing results. This helps create a smoother batter.
• Don’t Skip the Streusel: For an extra crunch, try adding chopped nuts like walnuts or pecans to the streusel topping!
• Adjusting Sweetness: If you prefer a less sweet cake, reduce the sugar in the icing or skip it altogether for a more natural flavor.
• Check for Doneness: Every oven is different, so keep an eye on your cake. If it’s browning too quickly, cover it loosely with foil.

These little tweaks can make a big difference in your baking experience!

Nutritional Information

Here’s the estimated nutritional breakdown for each slice of this delightful Cinnamon Streusel Pumpkin Coffee Cake:

• Calories: 256 kcal
• Fat: 10 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 27 mg
• Sodium: 118 mg
• Carbohydrates: 40 g
• Fiber: 1 g
• Sugar: 24 g
• Protein: 3 g

Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your delicious treat while being mindful of these nutritional details!

FAQ Section

Q1. Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin purée works perfectly in this recipe. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Q2. How should I store leftover Cinnamon Streusel Pumpkin Coffee Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices for up to 2 months!

Q3. Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day after the flavors have had time to meld. Just make sure to wrap it tightly in plastic wrap and keep it in the fridge if you’re making it more than a day in advance.

Q4. What can I substitute for the icing?
If you want to skip the icing, a light dusting of powdered sugar or a dollop of whipped cream can be a delightful alternative!

Q5. Can I make this recipe gluten-free?
Sure! You can substitute the all-purpose flour with a gluten-free blend. Just check that it contains xanthan gum for the best texture.

Storage & Reheating Instructions

To keep your leftover Cinnamon Streusel Pumpkin Coffee Cake fresh and delicious, store it in an airtight container at room temperature for up to three days. If you want to enjoy it longer, you can freeze individual slices wrapped in plastic wrap and then placed in a zip-top bag for up to two months. When you’re ready to indulge, simply let it thaw at room temperature or pop it in the microwave for about 15-20 seconds for a warm treat. This cake is best served slightly warm, allowing those flavors to shine through once again!

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