Pumpkin Coffee Cake with Streusel

Name: Pumpkin Coffee Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: ¾ cup light brown sugar, packed; ¼ cup granulated sugar; 1½ teaspoons ground cinnamon; ¼ teaspoon salt; ½ cup unsalted butter, melted; 1¼ cups all-purpose flour; 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 cup pumpkin puree; ¾ cup granulated sugar; 2 large eggs; ½ cup vegetable oil; ¼ cup milk; 1 teaspoon vanilla extract; 1 cup powdered sugar; 1½-2 tablespoons milk; 1 tablespoon maple syrup; pinch of ground cinnamon

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This moist pumpkin coffee cake is so delectable with a streusel crumb topping and a maple cinnamon glaze. Serve it with a hot pot of coffee, and everyone will rave and want the recipe.

A piece of pumpkin coffee cake on a white sserving plate with another piece in the background.

A good coffee cake recipe is a real treat. I you don’t believe me, ask my family. Serve it for Sunday breakfast or brunch and soak in the accolades, but don’t forget to save a piece or two for yourself. If you love this recipe, try peach coffee cake, sour cream coffee cake, and blueberry coffee cake.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Butter: Unsalted or salted. If using salted butter, eliminate the added salt.
Pumpkin puree: Not pumpkin pie filling
Vegetable oil: You can substitute canola or sunflower oil.
Milk: Preferably whole or 2%
Vanilla extract: Use the pure stuff, please
Maple syrup: You can use honey, but I prefer the taste of maple syrup.

How To Make Pumpkin Coffee Cake

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

To make the crumb topping: Use a fork to stir the brown sugar, granulated sugar, ground cinnamon, salt, and butter in a medium bowl. Add the flour in two increments, stirring until large crumbs form.

Some of the steps to making pumpkin coffee cake. Use a fork to stir the brown sugar, granulated sugar, ground cinnamon, salt, and butter in a medium bowl. Add the flour in two increments, stirring until large crumbs form.

To make the cake. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves in a medium bowl. Combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract in a large bowl. Add the flour mixture to the pumpkin mixture in a couple of increments, stirring just until combined.

Some of the steps to making pumpkin coffee cake. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves in a medium bowl. Combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract in a large bowl. Add the flour mixture to the pumpkin mixture in a couple of increments, stirring just until combined.

Pour the cake batter into a well-greased 9×9-inch baking dish. Evenly sprinkle the crumbs over the cake and gently press them slightly into the cake. Bake for about 35 minutes or until a toothpick inserted in the center comes out with no wet batter.

Some of the steps to making pumpkin coffee cake. Evenly sprinkle the crumbs over the cake and gently press them slightly into the cake. Bake for about 35 minutes or until a toothpick inserted in the center comes out with no wet batter. Stir the powdered sugar, milk, maple syrup, and a pinch of cinnamon.

Let the cake fully cool. Stir the powdered sugar, milk, maple syrup, and a pinch of cinnamon. Drizzle the glaze over the cake.

Preparation Tips and Storage

Bring the eggs to room temperature.
Grease the baking dish well. I like to use Baker’s Joy. It is baking spray with flour, and it works very well.
Do not overmix the cake. Mix just until combined.
An offset spatula is a necessity in today’s kitchen. Use it to spread the cake batter evenly in the baking dish.
Store the coffee cake at room temperature on the counter for up to 3 days.

A overhead view of maple cinnamon glazed pumpkin coffee cake.

Frequently Asked Questions

Do I need to refrigerate this coffee cake?

It is best to store it covered with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer-term storage, freeze it for up to 3 months.

Can I use fresh pumpkin puree?

You can, but I encourage you to follow a recipe for fresh pumpkin puree using the smaller pie or sugar pumpkins for the best flavor and consistency. The larger pumpkins have too much moisture and are grown and harvested for decoration and carving jack-o-lanterns.

Can you freeze this coffee cake?

Double wrap the coffee cake with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw on the counter overnight. Or freeze individual slices, wrapped in plastic and placed in a zipper freezer bag. Thaw on the counter overnight.

An overhead view of a small piece of pumpkin coffee cake on a single serving plate.

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