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Best Brown Sugar Pumpkin Coffee Cake with Easy Streusel

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A tender, moist pumpkin coffee cake topped with a buttery, crunchy streusel. This easy recipe is perfect for fall mornings, brunch, or a cozy afternoon treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the Streusel:
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment and exposed sides of the pan with butter or non-stick spray.
  2. Make the streusel first: In a medium bowl, whisk together 3/4 cup flour, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/3 cup cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized butter pieces remaining. If using pecans, stir in 1/2 cup now. Set the bowl in the fridge while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup packed light brown sugar and 1/2 cup granulated sugar. Add 1/2 cup melted unsalted butter and 1/4 cup vegetable oil, and whisk until smooth. Add 2 large eggs, one at a time, whisking well after each addition. Stir in 2 teaspoons vanilla extract. Add 1 cup pumpkin puree and whisk until fully combined.
  5. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Add 1/2 cup buttermilk. Use a spatula to fold everything together until just combined. A few streaks of flour are okay—do not overmix.
  6. Assemble the cake: Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the cold streusel evenly over the top. Do not press it into the batter.
  7. Bake: Place the pan on the middle rack of the preheated oven. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly (around the 30-minute mark), tent the pan loosely with aluminum foil.
  8. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes. Then use the parchment overhang to lift the cake out of the pan and transfer it to the rack to cool completely. Let it cool for at least an hour before slicing for clean pieces.

Notes

For best results, keep the streusel cold until ready to use. Use room temperature ingredients for a better texture. Let the cake cool completely before slicing to prevent the streusel from crumbling. The cake tastes even better the next day.

Nutrition

Keywords: pumpkin coffee cake, brown sugar coffee cake, streusel coffee cake, fall breakfast, pumpkin recipe, easy coffee cake

Find it online: https://twinkletaste.com/best-brown-sugar-pumpkin-coffee-cake-with-easy-streusel/