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Cinnamon Streusel Pumpkin Coffee Cake Recipe

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This Cinnamon Streusel Pumpkin Coffee Cake is a moist, flavorful autumn treat perfect for breakfast or dessert. Featuring a tender pumpkin-spiced cake base topped with a crunchy cinnamon streusel and finished with a sweet vanilla glaze, this easy-to-make cake combines warm spices and comforting flavors in every bite.

Ingredients

Streusel Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted

Cake Batter

  • 1 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon all-spice
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups all-purpose flour

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift the cake later. Use binder clips if parchment paper needs securing.
  2. Make streusel topping: In a medium bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, tossing gently with a fork until only small chunks remain for that crumbly streusel texture. Transfer the streusel mixture to a clean rimmed baking pan and set aside.
  3. Mix cake batter: In a large bowl or using a stand mixer, combine pumpkin puree, applesauce, vegetable oil, egg, and vanilla extract. Scrape down the sides as needed. Add both sugars, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, all-spice, cloves). Blend well. Gradually mix in the flour until just combined and no streaks remain. Avoid over-mixing.
  4. Assemble the cake: Pour the batter evenly into the prepared baking pan lined with parchment. Evenly sprinkle the reserved streusel topping over the batter.
  5. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
  6. Remove cake from pan and prepare glaze: Once cooled to room temperature, gently lift the cake out of the pan using the parchment overhang and transfer it to a serving platter. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth to create the vanilla glaze.
  7. Glaze and serve: Drizzle the vanilla glaze evenly over the cooled cake. Slice into squares and serve. Store leftovers in an airtight container at room temperature for several days.

Notes

  • Ensure the cake is completely cool before glazing to avoid melting the glaze.
  • Use fresh pumpkin puree for best flavor—homemade or canned.
  • The streusel topping can be made ahead and refrigerated until use.
  • For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk in the glaze.
  • Leftover cake is delicious served warmed up or with a dollop of whipped cream.

Find it online: https://cookedbygrace.com/cinnamon-streusel-pumpkin-coffee-cake-recipe/