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Cinnamon Streusel Pumpkin Coffee Cake

Enjoy a warm slice of Cinnamon Streusel Pumpkin Coffee Cake, featuring a delightful blend of pumpkin and spices topped with a crunchy streusel. A nostalgic family favorite perfect for gatherings!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts optional
Streusel Topping
  • 1/2 cup streusel topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until fully blended.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. If adding chopped nuts, gently fold them into the batter.
  6. Prepare the streusel topping by mixing together flour, brown sugar, melted butter, and a pinch of cinnamon until crumbly.
Baking
  1. Pour the batter into a greased baking pan and sprinkle the streusel topping evenly across the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Enjoy the cake warm or at room temperature!

Notes

Make sure your pumpkin puree is fresh and not pumpkin pie filling. For a healthier option, use whole wheat flour and natural sweeteners like honey. Ensure ingredients are at room temperature for the best mixing results.