Pumpkin Streusel Coffee Cake

Hello, FALL! Are y’all ready for the ultimate fall treat? I’m so excited to share my Pumpkin Streusel Coffee Cake. It’s packed with cozy pumpkin spice and topped with an amazing streusel crunch. This coffee cake is the perfect way to start off fall.

Let's talk pumpkin. This cake has the rich vibes of pumpkin, blending seamlessly with classic autumn spices like cinnamon and nutmeg. Each bite makes me think of crisp leaves, comfy sweaters, and football. :)

We all want that perfect cake balance, right? The sour cream and pumpkin puree, make it super moist. But the real star of the show is the incredible streusel topping.

Prepare to be amazed by the streusel topping y’all. It’s a mix of flour, melted butter, brown sugar, and cinnamon. It bakes into a golden, irresistible crunch that takes every bite up a notch. Whether you're hosting a brunch, having a lazy morning, or just craving comfort, this cake is the answer.

Baking Tips for Success:

• Room temp ingredients for perfect blending.

• Load on the streusel.

• A toothpick with a few crumbs = perfection.

Get ready for fall feels with my Pumpkin Streusel Coffee Cake. It's the aroma, the taste, the crunch—everything that makes fall my favorite time of year. Cannot wait for y’all to try it!

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Pumpkin Streusel Coffee Cake

Yield: 9-12

Author: Hayden Jordan

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

Streusel

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ½ cup light brown sugar packed
• 2 teaspoons cinnamon
• 4 tablespoons unsalted butter, melted
• Pinch coarse kosher salt

Coffee Cake

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 3 eggs, room temperature
• 1 can pumpkin puree, not pumpkin pie filling
• ½ cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon rum extract
• 1 tablespoon pure maple syrup

Instructions

Streusel

1. In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, and salt.
2. Use a spatula or fork to mix in the melted butter. Stir until the dry ingredients are absorbed.

Coffee Cake

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice spice. Set aside.
3. In the bowl of an electric mixer, beat together the butter, and granulated sugar on medium speed until light & fluffy (about 2 minutes).
4. Turn the mixer down to medium-low speed and add eggs one at a time, beating well after each addition.
5. Then add the sour cream, pumpkin, vanilla, rum extract, and maple syrup. Beat until combined.
6. Turn the mixer down to low and slowly add the dry ingredients ½ cup at a time until combined. Do not overmix! 🙂
7. Spray a 9×9 inch baking pan with non-stick cooking spray or line with parchment paper.
8. Pour half the batter into the pan and smooth out evenly with a spatula. Sprinkle ⅓ of the streusel topping evenly over the top.
9. Pour the remaining batter and smooth out evenly with a spatula. Sprinkle the rest of the streusel topping evenly over the top.
10. Bake for a total of 45-50 minutes. The coffee cake is done when a toothpick is inserted in the center comes out clean. Let cool completely in the pan.

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