Moist Cinnamon Streusel Pumpkin Coffeecake

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Moist and so flavorful, this Pumpkin Coffee Cake can be enjoyed year round and is particularly good with a cup of coffee.

A light glaze decorates the top of the coffee cake, along with a sprinkling of pecans.

Moist Cinnamon Streusel Pumpkin Coffeecake

A deliciously moist Pumpkin Coffeecake with Cinnamon Streusel and Pecans
4.83 from 47 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 272 kcal

Equipment

  • 9 Inch Round Cake Pan
  • Hand Mixer

Ingredients
  

  • For the streusel:
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon cinnamon
  • pinch of nutmeg cloves and ginger
  • 4 Tablespoons butter melted
  • 1/4 cup chopped pecans
  • For the coffee cake:
  • 1/2 cup sugar
  • 6 Tablespoons salted butter room temperature
  • 3/4 cup pumpkin puree
  • 2 Tablespoons milk
  • 2 Tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • For the glaze:
  • 3/4 cup powdered sugar
  • 1/2 teaspoon maple extract
  • 1-2 Tablespoons milk
  • Optional garnish: Chopped pecans

Instructions
 

  • Preheat oven to 350-f degrees. Prepare a 9-inch round cake pan with a circle of parchment paper in the bottom and grease the sides with butter or cooking spray.
  • To prepare the streusel, add flour, brown sugar, cinnamon, other spices and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
  • To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes. Add pumpkin puree, milk and sour cream and mix until well incorporated. Add egg and vanilla extract and mix until smooth. Combine flour, baking powder and spices in a separate bowl. Add dry ingredients to batter and mix until smooth.
  • Spread half of the cake batter into the bottom of the cake pan. Top batter with about half of the streusel mixture. Spread remaining cake batter over streusel. Sprinkle chopped pecans and remaining streusel over the top of the cake batter.
  • Bake for 24-26 minutes, or until a toothpick inserted comes out with only a few crumbs. Remove cake from oven and allow to cool in the pan for about 5 minutes. Then remove to cooling rack to finish cooling.
  • To make the glaze, combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed. Drizzle the glaze over the coffee cake. Optional garnish: Sprinkle with chopped pecans.

Notes

Recipe from Life, Love & Sugar. Recipe typo fixed 10/20/2022
 

Nutrition

Calories: 272kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 140mgPotassium: 89mgFiber: 1gSugar: 26gVitamin A: 2716IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
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18 Comments

  1. Why do you call this "coffee cake"? All my coffee cake recipes contain coffee and walnuts, and sandwiched together with coffee butter cream. Your recipe is for a cinnamon streusel pumpkin cake (not coffee). However, I will try it as it looks delicious – but I will certainly not call it a coffee cake!

    1. Coffee cake is a term for a cake with a streusel topping and cinnamon, typically. They are meant to drink with coffee. Not that they contain coffee. A simple google search will provide more info for you if you care to look it up.

    2. Coffee cake has nothing to do with the addition of coffee – it usually refers to a cake that pairs well with drinking coffee. And she can call it pumpkin shit if she wants – the ingredients are clearly listed.

  2. This coffee cake is delicious! I didn’t have maple extract to substituted pure maple syrup. I also did not have sour cream, so subbed plain yogurt. I also double the chopped pecans because my husband is a nut freak. The glaze was delish, but probably a little sweeter than if I had used maple extract, much to my husband’s liking. I will be making this again. And, by the way, I always thought coffee cake was a breakfast cake you ate with your morning coffee; I have never heard of coffee cake made with coffee but sure would be open to it! Thank you for a great recipe!

  3. 2 tsp maple extract for the glaze is way too much. It was way too strong. Glaze was actually dark brown. Thinking 1/2 tsp would be better.

    1. Thank you Norman for your feedback! Looking at it now, considering that I wrote “teaspoon” instead of “teaspoons,” I think the amount of 2 tsp. was a typo and it should have read 1/2 teaspoon. Sorry for this mistake, I will update the recipe now.

  4. 5 stars
    I made this recipe for a brunch and it was a favorite among the people who tried it. It tasted like a pumpkin pie in a cake.
    The only thing I did different with the recipe was to use a homemade pumpkin pie spice in place of the spices in the recipe. Will definitely be making it again.