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This Pumpkin Streusel Coffee Cake is soft, buttery, and perfectly spiced with all the best fall flavors. The moist pumpkin base and sweet pecan streusel topping make it the ultimate breakfast treat to enjoy with a cup of coffee on a crisp morning.
Reasons You’ll Want to Make This
This cake is like pumpkin bread and coffee cake rolled into one. The pumpkin puree keeps it moist, the maple syrup adds depth, and the pecan-studded streusel gives every bite a sweet crunch.
It’s simple to make, tastes even better the next day, and makes your kitchen smell amazing while it bakes.
What You’ll Need To Make It
You’ll find full ingredient quantities in the recipe card below, but here’s the quick version.
- For the cake: pumpkin puree, butter, brown sugar, maple syrup, and warm pumpkin pie spice.
- For the streusel: brown sugar, flour, pecans, and melted butter. The result is a tender cake with a crumbly, buttery topping that’s impossible to resist.
The ingredients are somewhat similar to my Pumpkin Banana Bread with Walnut Streusel Topping.
How to Make Pumpkin Streusel Coffee Cake
Full instructions are in the recipe card below, but here’s a quick summary.
Step 1: Mix the streusel ingredients and set aside.
Step 2: Combine the dry cake ingredients, then blend in the butter. In a separate bowl, combine the wet mixture of pumpkin, syrup, buttermilk, and egg.
Step 3: Mix the wet and the dry ingredients together. Spread the thick batter into a greased pan.
Step 4: Top with the streusel, swirling some into the batter and pressing the remainder onto the top. Bake until golden and set. Once cooled, cut into generous squares and serve.
Learn From Me
I’ve made this pumpkin coffee cake more times than I can count, and it never disappoints. It stays moist for days, freezes beautifully, and works for breakfast, brunch, or dessert.
Make it ahead for holiday mornings. You’ll be glad you did.
More Pumpkin Breakfast Recipes
If you’re looking for more fall inspired breakfast ideas that are bursting with pumpkin flavor, here are a few of my favorites.
- Pumpkin Pancakes
- Pumpkin Oatmeal
- Pumpkin Spice Monkey Bread
- Pumpkin Cream Cheese Muffins
- Pumpkin Spice Cinnamon Rolls
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Pin ItPumpkin Streusel Coffee Cake
Ingredients
streusel:
- 3/4 cup brown sugar
- 3/4 cup all purpose flour
- 3/4 cup pecan pieces
- 1/2 teaspoon pumpkin pie spice
- pinch of salt
- 6 tablespoons unsalted butter melted
coffee cake:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter softened
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup buttermilk
- 1 egg
Instructions
- Preheat the oven to 350°F. Grease and lightly flour a 9 inch square baking pan. Set aside.
- Make the crumb topping first. In a small bowl, toss 3/4 cup brown sugar, 3/4 cup all purpose flour, 3/4 cup pecan pieces, 1/2 teaspoon pumpkin pie spice, and pinch of salt together. Add the melted 6 tablespoons unsalted butter and combine using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
- To make the cake, combine 2 cups all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon kosher salt, and 2 teaspoons pumpkin pie spice in the bowl of your stand mixer. With the paddle attachment on and speed on low, slowly add pieces of the 1/2 cup unsalted butter until you've added the entire cube. Increase speed taking care to not make a huge mess, and mix until your dry mixture is well coated in the butter.
- In a separate bowl, whisk the 1 cup pumpkin puree, 1/4 cup pure maple syrup, 1/4 cup buttermilk, and 1 egg together until combined.
- With the mixer running on low, pour half of the wet ingredients into the dry ingredients. Increase speed to medium and mix well until light and fluffy, about a minute. Add remaining liquid mixture and mix just until combined. Batter will be very thick. Add to prepared baking dish. Spread to make an even surface.
- Pour half of the crumb topping evenly on top and gently swirl to incorporate some of it into the batter. Then add the remaining struesel topping and press down into the batter.
- Bake the cake for 30-40 minutes. Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes.
- Store cake in air tight container. I kept it in a gallon sized freezer bag with all the air squeezed out and it was even better the next day!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When you say 1/2 cup 1 cube butter, what exactly does that mean? 1/2 cup + 1 cube? And if so, how large is the 1 cube? Is it a tablespoon?
Hi Janyth, Sorry about that! I had to change the recipe card I was using and the butter with my notes translated in a confusing way. I updated the recipe card. What I meant was 1/2 cup (which is equivalent to 1 cube if you buy a pound and they come in a four pack).
What size can of pumpkin?
awesome recipe! photography is amazing!
Did you mean a 9 in rectangle pan? Currently making in my square pan and it looks way thicker and has been baking close to an hour and still very wet in the center. Smells relish though.
Hi Tiffany, I made it in my 9 inch square pan. Did yours end up turning out? I know oven times vary… please let me know! thanks, Krissy
Delicious! I love a classic streusel coffee cake but never have tried a pumpkin version before. This looks divine & so perfect for fall.