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Cinnamon Streusel Pumpkin Coffee Cake Recipe

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A moist and flavorful Cinnamon Streusel Pumpkin Coffee Cake featuring a spiced pumpkin batter topped with a buttery cinnamon streusel and a sweet vanilla icing drizzle. Perfect for fall breakfasts or dessert, this cake combines warm autumn spices with a tender crumb and crunchy topping.

Ingredients

Cake:

  • 2 cups flour (250g)
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 cup pumpkin puree

Streusel Topping:

  • ½ cup flour
  • ¼ cup unsalted butter, cold and cubed
  • ½ teaspoon cinnamon
  • ½ cup brown sugar

Icing:

  • 1 cup powdered sugar
  • 1 teaspoon melted butter
  • 1 – 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice until well combined. Set this mixture aside.
  2. Cream Butter and Sugars: In a separate medium bowl, cream the softened unsalted butter with the brown sugar and white sugar until the mixture is creamy and fluffy, using a hand mixer or stand mixer.
  3. Add Wet Ingredients: Beat in the egg, whole milk, and vanilla extract until the ingredients are fully incorporated. Then add the pumpkin puree and mix until combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, gently beating only until just combined. Avoid overmixing to keep the cake tender.
  5. Prepare and Spread Batter: Grease a 9×9 inch baking pan thoroughly. Spread the batter evenly into the pan for an even bake.
  6. Make Streusel Topping: In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold cubed butter. Using a fork, pastry cutter, or your fingers, work the butter into the dry ingredients until the mixture becomes crumbly and the flour coats the butter pieces.
  7. Top Batter with Streusel: Evenly sprinkle the prepared streusel topping over the pumpkin batter in the baking pan.
  8. Bake the Cake: Bake in the preheated oven for 27 to 32 minutes, or until the streusel topping is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool Before Icing: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
  10. Prepare and Drizzle Icing: Whisk together powdered sugar, melted butter, milk (starting with 1 tablespoon), and vanilla extract to your desired icing consistency. Drizzle the icing over the warm cake.
  11. Serve and Store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for 5-7 days.

Notes

  • Use canned pumpkin puree or homemade pumpkin puree for best results.
  • Do not overmix the batter to keep the cake tender and moist.
  • If you prefer a thicker icing, use less milk; for a thinner drizzle, add more milk gradually.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days.
  • Allow the cake to cool slightly before icing to prevent the icing from melting too much.

Find it online: https://flavorspath.com/cinnamon-streusel-pumpkin-coffee-cake-recipe/