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Pumpkin Streusel Coffee Cake

A moist and flavorful pumpkin coffee cake topped with a crunchy streusel, perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup chopped nuts (optional) Use walnuts or pecans if desired.
  • 1/2 cup brown sugar
  • 1/4 cup butter (melted) Can substitute with coconut oil for dairy-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until fully blended.
  4. Gradually fold in the dry ingredients into the wet mixture until just combined—be careful not to overmix!
  5. In a separate bowl, combine the brown sugar, melted butter, cinnamon, and chopped nuts (if using). Mix until crumbly.
  6. Pour half the pumpkin batter into the greased baking pan. Sprinkle half of the streusel topping over it, then layer the remaining pumpkin batter followed by the rest of the streusel topping.
  7. Place in the oven and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Once baked, remove from the oven and allow it to cool for a few minutes before slicing.

Notes

For storage, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual slices for up to three months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes.