Pumpkin streusel coffee cake

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Pumpkin streusel coffee cake -a pumpkin spiced cake topped with a delicious brown sugar streusel and maple glaze.

After heading to the store this week, I’ve decided it is officially pumpkin season. I spotted pumpkin m&m’s, cereal, oreos, yogurt, granola, ice cream and just about anything you can think of. They were also selling real pumpkins which got me so excited for fall. Of course I had to come home and start baking. I took one one of my favorite coffee cake recipes and added a pumpkin spin. The pumpkin spiced streusel on top is what makes this cake truly divine. The maple glaze is optional, but totally recommended. It adds the perfect touch.

Pumpkin streusel coffee cake -a pumpkin spiced cake topped with a delicious brown sugar streusel and maple glaze.

MY OTHER RECIPES

My favorite pumpkin cake I usually make around Thanksgiving, but I knew I wanted to make a pumpkin spice coffee cake before then. I made it 3 times in the past couple weeks (to get the recipe just right). I tested it in a 9×9 pan, 9×13 pan and muffin pan. If you’re looking for a thick cake (like the photo above) bake it in the 9×9 pan. I think my favorite way is in the 9×13″ like I did in the video. It’s not quite as thick and has just the right amount of crumb topping. It also serves more people which is always a plus.
Pumpkin spice coffee cake

This pumpkin cinnamon coffee cake is delicious straight out of the pan.  The flavor is just as amazing with out the glaze. I love adding it for an extra touch though. It makes it look pretty and just adds a little more sweetness.Pumpkin spice cake topped with a delicious brown sugar streusel and maple glaze.

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Pumpkin streusel coffee cake

Pumpkin streusel coffee cake -a pumpkin spiced cake topped with a delicious brown sugar streusel and maple glaze.

Yield: 18-24

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

Topping:

  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1 1/2 teaspoons pumpkin spice
  • 6 Tablespoon salted butter, softened

Cake:

  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2/3 cup evaporated milk (can sub for milk)
  • 1 egg, whisked
  • 1 teaspoon vanilla

Glaze (optional):

  • 3/4 cup powdered sugar
  • 1-2 Tablespoon pure maple syrup
  • 1 Tablespoon milk

Directions:

Preheat the oven to 350°F. Spray a 9x13" pan with non-stick cooking spray or line with parchment paper. For a thicker cake use a 9x9" pan.

First make the topping: combine the flour, brown sugar, pumpkin spice and butter into a small bowl. Mix with a fork until it resembles crumbles. You may need to use your hands to combine. Set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin spice, cinnamon and salt. Add in the pumpkin, milk and whisked egg. Stir just until combined. Pour into the prepared pan and then evenly top with the crumb mixture.

Bake for 25-30 minutes, or until a toothpick comes clean. Allow to cool. Combine the glaze ingredients in a small bowl and drizzle over the top if desired.

Cover until ready to serve.

For muffins, fill the liners about 2/3 the way full (I like to use a large cookie scoop). Then add about a Tablespoon of the crumb topping to each muffin. You'll bake the muffins at 375°F for about 18-20 minutes, or until a toothpick comes clean. Be careful not to brown the tops too much. Makes about 16 muffins.

Pumpkin coffee cake muffins

This recipe can also be used to make muffins. All you need to do is fill the muffin liners about 2/3 the way full (I like to use a large cookie scoop). Then add about a Tablespoon of the crumb topping to each muffin. You’ll bake the muffins at 375°F for about 18-20 minutes, or until a toothpick comes clean. Be careful not to brown the tops too much. Makes about 16 muffins.
Pumpkin coffee cake muffins

My kids loved the muffins as well, but I think the cake version is still my favorite. Nothing like getting a slice of cake with cold glass of milk!

Pumpkin coffee cake muffins with a brown sugar streusel and maple glaze

This mouthwatering pumpkin streusel coffee cake will sure to be a hit at family gatherings this fall. Enjoy!

Looking for more pumpkin recipes? You’ll love these too:

Pumpkin streusel coffee cake -a pumpkin spiced cake topped with a delicious brown sugar streusel and maple glaze.

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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Comments

  1. 2pots2cook posted on September 17, 2017 at 11:38 am (#
    1
    )

    So good and comforting ! Perfect fro this time of year ! Thank you so much !

  2. Diane posted on September 17, 2017 at 8:25 pm (#
    2
    )

    The cake and the muffins look scrumptious. I do like how the muffins look in the brown papers.
    I’ve visited your site many times before and am always amused by your blog name. My guys are in their 30’s now, but I’ll have to agree that I too loved naptime. How I wish I could have them back to that age once in a while, but they’re both fine adults and I love them that way too.

    • Jamielyn posted on September 18, 2017 at 4:02 pm (#
      2.1
      )

      Thank you so much for your comment Diane! :)