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As the leaves begin to change and the air turns crisp, we find ourselves craving the warm, comforting flavors of fall. One delightful way to embrace this seasonal transition is with a slice of Cinnamon Streusel Pumpkin Coffee Cake. This delectable cake is not just a treat; it's a celebration of the flavors that define autumn. With its rich pumpkin base infused with warming spices, this coffee cake is perfect for cozy gatherings, coffee dates, or simply indulging in a slice while curled up with a good book.

Cinnamon Streusel Pumpkin Coffee Cake

Indulge in the flavors of fall with this Cinnamon Streusel Pumpkin Coffee Cake! Perfect for cozy gatherings or a quiet afternoon treat, this delicious cake combines rich pumpkin puree with warm spices and a crunchy streusel topping. Whether served at brunch or with a cup of coffee, each slice brings a comforting taste of autumn. Follow our easy step-by-step guide to create this delectable dessert at home! #PumpkinCoffeeCake #FallBaking #CinnamonStreusel #CozyTreats #BakingJoy
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Ingredients
  

For the Pumpkin Cake:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

½ tsp vanilla extract

½ cup milk

For the Cinnamon Streusel Topping:

½ cup brown sugar, packed

⅓ cup all-purpose flour

1 tsp ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan.

    Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this mixture aside.

      Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together ½ cup softened butter and 1 cup granulated sugar until light and fluffy.

        Add Eggs and Pumpkin: Beat in the eggs one at a time, then add in the pumpkin puree and vanilla extract. Mix until well combined.

          Combine Mixtures: Gradually mix the dry ingredients into the pumpkin mixture alternating with the milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.

            Prepare the Streusel Topping: In a small bowl, combine ½ cup brown sugar, ⅓ cup flour, 1 tsp cinnamon, and melted butter. Mix until the mixture is crumbly. If using, fold in the chopped nuts.

              Layer Cake Batter and Streusel: Pour half of the pumpkin cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel.

                Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature, dusted with powdered sugar if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10