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Cinnamon Streusel Pumpkin Coffee Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 pieces
Calories 350
A moist and flavorful coffee cake with a cinnamon-spiced pumpkin swirl and a crunchy streusel topping, perfect for fall mornings or brunch.

Ingredients

Cake Batter

  • 2 cups flour (250g)
  • 1.5 tsp cinnamon
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 0.5 c unsalted butter, softened
  • 1 large egg (room temperature)
  • 1 tsp vanilla
  • 0.33 c whole milk
  • 0.5 c brown sugar
  • 0.25 c white sugar
  • 1 c pumpkin

Streusel Topping

  • 0.5 c flour
  • 0.25 c unsalted butter, cubed (cold)
  • 0.5 c brown sugar

Icing

  • 1 c powdered sugar
  • 1 tsp melted butter
  • 1-2 T milk (adjust for desired consistency)
  • ½ tsp vanilla

Instructions 

  • Preheat oven to 350°F (175°C). Mix dry ingredients for the cake and set aside.
  • Cream butter and sugars, add egg, milk, vanilla, then pumpkin; mix well.
  • Combine dry ingredients with wet, pour into greased 9x9 pan.
  • Make streusel: mix flour, sugar, cinnamon; cut in cold butter until crumbly.
  • Sprinkle streusel over batter, bake 27-32 mins until golden and toothpick comes out clean.
  • Cool 10 mins, prepare glaze with powdered sugar, butter, milk, vanilla; drizzle over warm cake.

Notes

Store in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
Calories: 350kcal
Cost: $15
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cinnamon, Coffee Cake, pumpkin