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Cozy Pumpkin Coffee Cake with Brown Sugar Streusel

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This moist and tender pumpkin coffee cake is topped with a crunchy brown sugar streusel that stays perfectly crumbly thanks to a pre-baking step. It’s the ultimate fall breakfast or brunch treat, packed with warm spices and cozy flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (for streusel)
  • 3/4 cup (150g) packed light brown sugar (for streusel)
  • 1/4 cup (50g) granulated sugar (for streusel)
  • 1 1/2 teaspoons ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled (for streusel)
  • 2 cups (240g) all-purpose flour (for cake)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (57g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk (any kind)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray parchment with non-stick spray.
  2. Make the streusel topping: In a medium bowl, whisk together 1 cup flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt. Pour in 1/2 cup melted unsalted butter and stir with a fork until clumps form. Spread streusel crumbs onto a parchment-lined baking sheet in an even layer. Bake for 5 minutes, then set aside to cool.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Mix wet ingredients: In a separate medium bowl, whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup melted butter, 2 room-temperature eggs, and 2 teaspoons vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Add 1/4 cup milk. Stir with a spatula just until no streaks of flour remain. Batter will be thick.
  6. Assemble the cake: Scrape batter into prepared pan and spread evenly. Sprinkle pre-baked streusel crumbs evenly over top. Press down gently.
  7. Bake on middle rack for 38-42 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly after 30 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 15 minutes. Then use parchment overhang to lift cake out and transfer to rack to cool completely.

Notes

Don’t skip the streusel pre-bake—it prevents sinking. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Let cake cool completely before slicing to keep streusel intact.

Nutrition

Keywords: pumpkin coffee cake, brown sugar streusel, fall breakfast, pumpkin spice, coffee cake recipe

Find it online: https://cooksybite.com/cozy-pumpkin-coffee-cake-with-brown-sugar-streusel/