Spiced Pumpkin Streusel Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender! You’re going to LOVE this cake for breakfast, brunch, or entertaining!
Table of Contents
- Best Ever Pumpkin Coffee Cake
- Ingredients in Pumpkin Streusel Coffee Cake
- How to Make Pumpkin Coffee Cake with Streusel Topping
- Tips for the Best Pumpkin Streusel Coffee Cake
- Recipe FAQs
- Make-Ahead Instructions
- Storage Instructions
- What to Serve with Pumpkin Coffee Cake
- More Pumpkin Breakfast Recipes:
- Glazed Pumpkin Streusel Coffee Cake Recipe
Best Ever Pumpkin Coffee Cake
This glazed pumpkin streusel coffee cake makes me want to curl up on the couch with a cup of coffee and get into a total fall mood. It happened to be well over 90F when I made this cake, but that didn’t stop me from savoring it.
It’s is such a fast and easy recipe, and you don’t even have to use a mixer.
The coffee cake itself is incredibly soft, tender, and moist, while the crumb topping adds the perfect amount of delicate crunchy, crumbly texture. Those big buttery crumbles are the best. The soft cake contrasted with the crumb topping are such a perfect contrast.
If you’re looking for a cake that isn’t overly sweet, then this is just the pumpkin spice coffee cake you’ll have to try.
Ingredients in Pumpkin Streusel Coffee Cake
To make this pumpkin crumb coffee cake recipe, you’ll need:
- Eggs
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Cinnamon
- Ground ginger
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- Light brown sugar
- Unsalted butter
- Confectioners’ sugar
- Milk (water may be substituted)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Why Use Oil in Coffee Cake?
The cake is made with oil rather than butter so there’s nothing to cream or beat together with a mixer.
Oil keeps the cake moister, softer, and springier than butter does and since pumpkin puree naturally keeps everything moist, there’s no chance of a dry coffee cake here!
How to Make Pumpkin Coffee Cake with Streusel Topping
Making a pumpkin coffee cake with streusel topping truly is so easy! Here’s an overview of how the fall coffee cake is prepared:
- Make the batter: Whisk together the wet ingredients and sugar, then stir in the dry ingredients.
- Turn the batter into a greased 8×8-inch baking pan and smooth out the top.
- Make the crumble topping: To do so, mix together the crumble topping ingredients with a fork until small pebbles form and evenly distribute it over the cake batter.
- Once you’ve added the crumble topping, bake the pumpkin coffee cake until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Before serving, glaze the cake with a simple confectioners’ sugar and milk glaze.
Tips for the Best Pumpkin Streusel Coffee Cake
- Use pure pumpkin puree in this pumpkin coffee cake and NOT pumpkin pie filling. Pumpkin pie filling is sweetened and spiced.
- Feel free to add more pumpkin pie spice, if desired. I am a fan of boldly spiced pumpkin desserts so was not shy about adding pumpkin pie spice, plus extra cinnamon and ginger for a really well-spiced cake.
- I also add a generous amount of kosher salt to the crumble topping mixture, which gave the cake a distinctly salty-sweet vibe. The cake is just sweet enough, and when it’s contrasted with the saltiness from the crumble topping, I couldn’t get enough!
- If you aren’t a fan of salty-sweet desserts, then omit or reduce the salt in the crumble topping portion.
Recipe FAQs
Yes, you should be fine to double this pumpkin coffee cake recipe. You’d want to bake the cake in a 9×13-inch baking dish.
If you substitute melted butter for the oil called for in this recipe, the texture of the cake will change. If possible, please use canola or vegetable oil in the batter. You can also use melted coconut oil but it will add a trace of coconut flavor.
Normally I would hesitate to recommend an egg substitute since eggs really help bind cake batters together and keep things moist. However, I think the pumpkin would help on both counts so if you’d like to use a vegan egg substitute — like flax eggs or a powdered egg replacer — you should be fine to do so.
If you omit the eggs and replace them with an egg substitute, please leave me a comment below!
Make-Ahead Instructions
You have a few options when it comes to making this pumpkin coffee cake with streusel topping in advance:
- Make the cake but wait to glaze it. The plain coffee cake will last up to 5 days at room temp.
- Freeze the cake for later. Again, wait to glaze it until the cake has been thawed and you’re ready to serve it.
Note the the streusel topping will lose its crispiness as time passes so keep that in mind.
Storage Instructions
This cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 4 months.
The cake freezes best without the glaze, but if you’ve already glazed it and you have to choose between throwing away leftovers or freezing it, go ahead and freeze. As mentioned above, the texture of the streusel will change and become softer rather than crispy.
What to Serve with Pumpkin Coffee Cake
Since pumpkin crumb coffee cake is sweet, I recommend pairing it with more savory breakfast dishes such as:
- Air Fryer Bacon
- Savory Baked French Toast
- Cheesy Broccoli Egg Skillet
- Cheesy Hash Brown Crust Quiche
- Bacon Egg Casserole
- Eggs, Hash Browns & Sausage Skillet
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Glazed Pumpkin Streusel Coffee Cake
A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender!
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger, or to taste
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
Crumble Topping
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 teaspoon kosher salt, or to taste
- 6 tablespoons unsalted butter, melted
Glaze
- 3/4 cup confectioners' sugar
- 2 to 3 tablespoons milk or cream (water may be substituted)
Instructions
Cake:
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Crumble Topping:
- To a medium bowl, add the flour, sugars, salt*, and stir with fork to combine. See Notes below.
- Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form. Tip - Do not 'stir' this mixture; fluff it with the fork to encourage crumbles to form. Stirring will smooth it out and prevent the crumbles from forming. If the mixture seems very moist and crumbles aren't forming, add an additional 2-3 tablespoons flour to dry it out.
- Evenly sprinkle the crumble topping over the cake and bake for about 46 to 51 minutes (I baked 48 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Set cake aside on a cooling rack to cool for about 30 minutes before glazing it.
Glaze:
- To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Depending on the desired consistency, you may need to play with the sugar and milk ratios slightly.
- Evenly drizzle the cake with the glaze.
Notes
In step 5 with the salt quantity, if you want an even more pronounced salty-sweet flavor, add 1 teaspoon kosher salt. If you don't like salty-sweet desserts, reduce the salt to 1/4 teaspoon salt.
Storage: Cake will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.
Adapted from Pumpkin Crumb Coffee Cake.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 352Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 332mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 3g
More Pumpkin Breakfast Recipes:
The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!!
Pumpkin Cinnamon Roll Bake — Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER! Perfect for cozy, fall-inspired breakfasts and brunches that will impress everyone!
Cinnamon Sugar Mini Pumpkin Muffins — These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they’re fast, easy, and accidentally vegan!
Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and so good!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins – Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!
Pumpkin Spice Cruffins – What you get when you marry a croissant with pumpkin spice and bake it in a muffin pan!! The EASIEST recipe that uses just a handful of convenience ingredients, ready in 20 minutes, and perfect for pumpkin season!!
Copycat Starbucks Pumpkin Cream Cheese Muffins — Easy recipe for copycat Starbucks pumpkin muffins that are even BETTER than the original! Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling!
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014. There are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Originally posted September 11, 2020 and reposted September 22, 2023 with updated text.
Made this for a pumpkin spice- loving friend, so didn’t get to taste it myself, but was told that it was amazingly delicious and that it might all be gone in 48 hours or less:-)
Thanks for the 5 star review and glad it was a major hit!
This coffee cake is out of this world. Fantastic and so super easy.Thank you love your recepes.
Tia coffee cake is fantastic. I love the crunchy topping.I will definitely make this again.Thank you
Thanks for the 5 star review and glad it was fantastic and you’ll definitely make it again!
So sorry…totally my bad!!! Recipe says one CUP not one CAN of puree! My apologies!!! Cant wait to make the re ipe!
Glad you saw it and enjoy the cake!
Pumpkin puree comes in 2 sizes….small and large cans….recipe doesnt specify which.
Hi, I don’t keep canola or vegetable oil. Can I sub olive oil? Or should I use butter instead?
Butter won’t be the same for the texture of the cake; olive oil will change the flavor. So I am not sure what to recommend of which is the better of the two since I have only made it as written (which is what I suggest doing because it’s so good!)