Cinnamon Streusel Pumpkin Coffee Cake

Moist homemade pumpkin coffee cake with a crunchy cinnamon streusel topping and sweet vanilla glaze. A guaranteed family favorite and a must make for any Fall breakfast or brunch!

Moist cinnamon streusel pumpkin coffee cake recipe from @bakedbyrachel

Can we discuss brunch for a quick second? It’s basically a dream meal. You can eat just about anything and get away with it because it has a fancier sounding name. Eggs for brunch, obviously. Meat for brunch, totally okay too. Pastries and even things that are borderline dessert, yep. Boozy drinks are a no brainer.

I’m not sure who dreamed up the idea of brunch, but I’m glad they did. My only issue with it is that I don’t have it nearly enough… or practically ever. I definitely lean more towards brunch being a holiday thing and it’s usually because we’re so busy running around, that we just have a late breakfast or are purposely eating late since we’re having an early dinner. I definitely need to work on that. More brunch moving forward. Holiday or not.

Moist cinnamon streusel pumpkin coffee cake recipe from @bakedbyrachel

Also more things we (and I) definitely need more of…

Coffee cake.

Specifically this perfectly moist and fluffy pumpkin coffee cake with a cinnamon streusel topping and sweet vanilla glaze. It disappeared in my house so fast and I’m positive it will be a hit in your house too!

This is super easy to whip up and is packed full of amazing warm Fall flavors! If you’re a fan of pumpkin baked goods, then this needs to be pushed to the top of your baking list. It’s a guaranteed family favorite!

Enjoy for breakfast, brunch, snack or even dessert! It’s just that versatile and irresistible!

Be sure to add this cinnamon streusel pumpkin coffee cake to your baking plans asap! You won’t regret it!

Moist cinnamon streusel pumpkin coffee cake recipe from @bakedbyrachel


Tips tricks and questions answered…

Can I use a different pan?
If you don’t have an 8-inch square pan, you can absolutely use a round pan instead. Grease your pan and line the bottom with parchment paper.

Can I make this into muffins?
If you prefer muffins, use my pumpkin streusel muffin recipe instead.

Can I make this in a larger 9×13 pan?
You can! The easiest option is to double the ingredients and monitor the time closely, as it may have a slightly different bake time than a smaller version.

Can I use a different glaze?
Yes! If you prefer a different extract, swap it out 1:1. A cream cheese drizzle would also work well. Use a reduced version of this cream cheese frosting.

How do I get a crunchy topping?
Mix together your dry streusel topping ingredients in a bowl. Add in the butter, mixing with a fork until only small chunks remain. Then transfer your mixer to a rimmed baking sheet. This allows the streusel to dry out a bit while you prepare the filling. Do not add additional butter. Follow the recipe exactly for best results.

Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

How many will this serve?
This recipe will easily serve 9 or up to 12.

How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.

Moist cinnamon streusel pumpkin coffee cake recipe from @bakedbyrachel

Cinnamon Streusel Pumpkin Coffee Cake

Moist homemade pumpkin coffee cake with a crunchy cinnamon streusel topping and sweet vanilla glaze. A guaranteed family favorite and a must make for any Fall breakfast or brunch!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin
Servings: 9

Ingredients

Streusel topping

  • 3/4 C all purpose flour
  • 1/4 C light brown sugar
  • 2 Tb granulated sugar
  • 1 tsp cinnamon
  • 1/4 C butter melted

Batter

  • 1 C pumpkin puree
  • 1/4 C applesauce
  • 1/4 C vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 C granulated sugar
  • 1/2 C light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp all-spice
  • 1/8 tsp ground cloves
  • 1 1/2 C all purpose flour

Glaze

  • 1 C powdered sugar
  • 1 1/2 Tb milk
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all four sides. Parchment paper may be held in place with binder clips, if necessary. Set aside. 
  • In a medium bowl, combine dry streusel ingredients. Mix in melted butter. Using a fork, gently toss ingredients until only small chunks remain. Transfer mixture to a clean rimmed baking pan. Set aside. 
  • In a large bowl or stand mixer, combine wet ingredients. Scrape bowl as needed. Mix in sugars, baking powder, baking soda, salt and spices. Add flour, mixing until just combined and no streaks remain. Transfer batter to prepared baking pan. Top off with prepared streusel.
  • Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack. 
  • When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter. 
  • In a small bowl, whisk together powdered sugar, milk and vanilla. Drizzle over cooled cake. 
  • Slice and serve. Store remaining cake in an airtight container for up to several days. 

Notes

Recipe serves 9-12.
An original recipe from Baked by Rachel

More pumpkin recipes to try:

Items used in this recipe:


Moist cinnamon streusel pumpkin coffee cake recipe from @bakedbyrachel

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