Description
This cozy pumpkin coffee cake is loaded with warm spices, layered with buttery streusel, and topped with a sweet glaze—perfect for fall breakfasts or brunch.
Ingredients
Cake:
All-purpose flour
Granulated sugar
Baking soda and/or baking powder
Salt
Pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, and cloves)
Pumpkin puree
Vegetable or canola oil
Sour cream (or Greek yogurt or milk)
Eggs (optional, depending on recipe)
Vanilla extract
Streusel:
Flour
Brown sugar
Cinnamon (optional)
Melted or cold butter
Optional: chopped pecans
Glaze:
Powdered sugar
Milk or maple syrup
Instructions
Preheat oven to 350 °F (177 °C). Grease a 9×9″ or 8×8″ baking pan.
Make streusel: mix flour, brown sugar, (optional cinnamon/pecans), and butter until crumbly. Set aside.
In a large bowl, whisk flour, leavening agents, salt, and spices.
In another bowl, mix pumpkin, oil, sour cream, eggs (if using), and vanilla until smooth.
Combine wet and dry ingredients just until mixed.
Pour half the batter into the pan, sprinkle half the streusel, repeat layers.
Bake 35–50 minutes until a toothpick inserted comes out with a few moist crumbs.
Cool slightly and drizzle with glaze before serving.
Notes
Add a cream cheese swirl for a richer version.
Use maple glaze for added fall flavor.
Try mini loaves or small-batch versions.
- Prep Time: ~15–20 minutes
- Cook Time: ~35–50 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American, Fall-Inspired