![['A close-up side view of a slice of Cinnamon Streusel Pumpkin Coffee Cake showcasing its moist texture and crumbly topping.', 'A vibrant slice of pumpkin coffee cake featuring a streusel topping, captured in natural light.', 'A detailed side shot of Cinnamon Streusel Pumpkin Coffee Cake, highlighting its layers of cake and cinnamon streusel.', 'A tempting piece of coffee cake with a golden pumpkin color and streusel topping, viewed from the side.']](https://recipessalads.com/wp-content/uploads/2026/07/cinnamon-streusel-pumpkin-coffee-cake_1_U1.webp)
Cinnamon Streusel Pumpkin Coffee Cake
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.