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Cozy Pumpkin Coffee Cake Recipe with Easy Brown Sugar Streusel Topping

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A tender and crumbly pumpkin coffee cake topped with a sweet, crunchy brown sugar streusel, perfect for cozy fall mornings or holiday breakfasts.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240g) canned pumpkin puree (100% pumpkin, not pie filling)
  • 1/4 cup (60ml) buttermilk (or milk + 1 tsp lemon juice as substitute)
  • For the Brown Sugar Streusel Topping:
  • 3/4 cup (165g) packed brown sugar
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 cup (56g) cold unsalted butter, cubed
  • 1/2 cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9 inch (23×23 cm) square baking pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Make the streusel topping: In a small bowl, mix 3/4 cup brown sugar, 1/2 cup flour, and 1 tsp cinnamon. Add cold cubed butter and blend with a pastry cutter or fingers until coarse crumbs form. Stir in nuts if using. Refrigerate while preparing batter (about 10 minutes).
  3. In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined (about 5 minutes).
  4. In a separate bowl, whisk 2 large eggs until frothy. Add 1/2 cup vegetable oil, 1 tsp vanilla extract, 1 cup pumpkin puree, and 1/4 cup buttermilk. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and gently stir with a rubber spatula or wooden spoon until just combined. Batter should be slightly lumpy but fully moistened (2-3 minutes).
  6. Pour batter into prepared pan and spread evenly.
  7. Sprinkle brown sugar streusel evenly over the batter without pressing down.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Edges should pull away slightly and streusel should be golden and crispy.
  9. Cool cake on a wire rack for at least 20 minutes before slicing to let flavors settle and streusel crisp up.

Notes

[‘Keep butter cold for the streusel to ensure a crumbly, crisp topping.’, ‘Do not overmix the batter; a few lumps keep the cake tender.’, ‘Use room temperature eggs for better batter consistency.’, ‘Measure flour by spooning into cup and leveling off to avoid dry cake.’, ‘If using a round 8-inch pan, reduce baking time slightly and monitor closely.’, ‘Substitute all-purpose flour with gluten-free blend for gluten-free version.’, ‘Use coconut oil or vegan butter and plant-based milk with vinegar for dairy-free or vegan adaptations.’, ‘Omit nuts or substitute with toasted oats for nut-free option.’, ‘Fresh pumpkin puree can be used but may require slightly less buttermilk.’]

Nutrition

Keywords: pumpkin coffee cake, brown sugar streusel, fall dessert, autumn baking, easy coffee cake, pumpkin recipe, cozy breakfast

Find it online: https://nanarecipes.info/cozy-pumpkin-coffee-cake-recipe-with-easy-brown-sugar-streusel-topping/