We don’t normally advise messing with tried and true favorite recipes, but if the last few years have taught us anything it’s that nothing is untouchable. 🤷🏼♀️ So, since temps are dropping and it seems everyone is embracing F-A-L-L…we decided to give it a go with one of our favorite recipes. What’s not to love about adding a fun, fall twist on something already delicious?
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Pumpkin, meet coffee cake, coffee cake…meet pumpkin. 🎃 Listen y’all…don’t knock this ‘til you try it. All our coffee cake lovers…this is the coffee cake of your sweater weather wearing, PSL sipping, fall leaf 🍁 kicking dreams!
And, if this cake by itself wasn’t enough (because it truly is)…the streusel crumble topping is *chef’s kiss* perfection 😘 and added in two layers (one in the middle and one on top) to execute the perfect flavor in every bite. 😉 Thennnnn,…we added the perfect drizzle of maple glaze on top…y’all…the combo of pumpkin, streusel and maple glaze…stick a fork in us. We. Are. Done!
Seriously…after one bite you won’t stop thinking about this coffee cake. Plus, anyone you surprise this Pumpkin Coffee Cake with will love you forever, we promise! 😊
Grab that can of pumpkin we know you’ve been dying to open, and let’s make some Pumpkin Streusel Coffee Cake!
Love pumpkin? Check out some of our other fan favorite pumpkin recipes:
Pumpkin Cake Roll (*most loved!*)
Pumpkin Cake Balls (*highly pinned on Pinterest!*)
Pumpkin Carrot Cranberry Muffins
Ingredients
Pumpkin Cake
• 1 1/2 cups all-purpose flour
• 3/4 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup pumpkin puree
• 1/3 cup milk
• 1/2 cup canola (or vegetable) oil
Streusel Topping
• 1 cup flour
• 1/2 cup light brown sugar, packed
• 1/2 cup dark brown sugar, packed
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
For The Maple Glaze
• 4 Tablespoons maple syrup
• 1 cup confectioners sugar
Step by Step:
1. Preheat oven to 350°F and line a 8×8 inch or 9×9 inch pan with parchment paper. Set aside.
2. In a large mixing bowl, prepare your streusel topping. Mix your flour, brown sugars, cinnamon, nutmeg and salt together. Next, using a pastry cutter, cut in the butter until the mixture starts to become clumpy. You can also use your hands if the mixture isn’t coming together just right with the cutter. Once combined and perfectly clumpy, set aside.
3. Next in a separate large mixing bowl, mix together the flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and ground cloves until combined.
4. Pour in the eggs, oil, milk, vanilla, and pumpkin puree. Whisk together for about 30 seconds, just until combined. Don’t over-mix.
5. Pour half the batter into your prepared pan and then top with half of the streusel topping. Finish by pouring the remaining cake mixture on top and spread evenly. Lastly, add the remaining streusel topping on top of the cake batter, spreading out evenly to the edges.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center of the pan comes out clean. If still wet, continue to bake for five more minutes, checking again every 5 minutes until toothpick comes out clean (or with a few moist crumbs).
7. While the cake cools, make the maple glaze. In a small bowl combine the confectioners sugar and maple syrup and stir until combined and thick. Drizzle over cake and then cut to serve.
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Pumpkin Streusel Coffee Cake with Maple Glaze
Ingredients
Pumpkin Cake
- 1 and 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground nutmeg
- 4 tsps ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola or vegetable oil
Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/2 cup dark brown sugar packed
- 2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
Maple Glaze
- 4 Tbsps maple syrup
- 1 cup confectioners sugar
Instructions
- Preheat oven to 350°F and line a 8×8 inch or 9×9 inch pan with parchment paper. Set aside.
- In a large mixing bowl, prepare your streusel topping. Mix your flour, brown sugars, cinnamon, nutmeg and salt together. Next, using a pastry cutter, cut in the butter until the mixture starts to become clumpy. You can also use your hands if the mixture isn’t coming together just right with the cutter. Once combined and perfectly clumpy, set aside.
- Next in a separate large mixing bowl, mix together the flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and ground cloves until combined.
- Pour in the eggs, oil, milk, vanilla, and pumpkin puree. Whisk together for about 30 seconds, just until combined. Don’t over-mix.
- Pour half the batter into your prepared pan and then top with half of the streusel topping. Finish by pouring the remaining cake mixture on top and spread evenly. Lastly, add the remaining streusel topping on top of the cake batter, spreading out evenly to the edges.
- Bake for 40-45 minutes, or until a toothpick inserted in the center of the pan comes out clean. If still wet, continue to bake for five more minutes, checking again every 5 minutes until toothpick comes out clean (or with a few moist crumbs).
- While the cake cools, make the maple glaze. In a small bowl combine the confectioners sugar and maple syrup and stir until combined and thick. Drizzle over cake and then cut to serve.
