Cinnamon Streusel Pumpkin Coffee Cake
Give your favorite coffee cake a fall makeover with this simple and delicious Cinnamon Streusel Pumpkin Coffee Cake. Only about 15 minutes to prep and extra moist and fluffy thanks to the addition of pumpkin. Spiced with cinnamon and pumpkin spice and topped with buttery streusel and icing. The perfect addition to brunch and more!
Servings: 16
Ingredients
Cake:
- 2 c flour (250g)
- 1 ½ tsp cinnamon
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 2 tsp baking powder
- ½ c unsalted butter, softened
- 1 large egg room temperature
- 1 tsp vanilla
- ⅓ c whole milk
- ½ c brown sugar
- ¼ c white sugar
- 1 c pumpkin
Streusel Topping:
- ½ c flour
- ¼ c unsalted butter, cubed cold
- ½ tsp cinnamon
- ½ c brown sugar
Icing:
- 1 c powdered sugar
- 1 tsp melted butter
- 1 - 2 T milk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F. Whisk together the flour, baking powder, salt, cinnamon and pumpkin spice for the cake and set aside.
- In a separate medium bowl, cream the butter and brown and white sugars until creamy and fluffy. Add in the egg, milk and vanilla and beat until incorporated. Add in the pumpkin and mix until combined.
- Slowly add in the dry ingredients and beat only until combined. Try not to over mix the batter at this point. Spread the batter evenly into a well greased 9x9 inch baking pan.
- Make the streusel topping: Mix the brown sugar, flour and cinnamon to combine. Add the cubed butter. Using a fork or pastry cutter, or fingers, break down the butter until small and crumbly, allowing the flour mixture to coat the little pieces of butter.
- Sprinkle the streusel over the coffee cake batter evenly. Bake for about 27-32 minutes or until the crumble topping is golden brown and a toothpick comes out of the center clean.
- Allow to cool for about 10 minutes before adding the icing. Whisk the icing ingredients together, adjusting the milk to desired thickness. Drizzle over top. Serve still warm, or at room temperature.
- Store in an air tight container at room temperature for about 2-3 days or refrigerated for about 5-7 days.
Video
Notes
- I have tested this pumpkin coffee cake using an 8x8 inch square pan. I find the cake layer to be too thick in comparison to the crumble topping and it's not quite balanced. If using this size pan, the cook time will be about 35-37 minutes.
- You can freeze your coffee cake. Store in an airtight container and thaw within about 2 months. I also like to freeze a few individual pieces for when I really have a craving!
- If you are craving even more pumpkin spice, you can add a pumpkin spice coffee creamer instead of milk into the icing.
Nutrition
Calories: 256kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 88mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg