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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