Description

This moist and flavorful Pumpkin Streusel Coffee Cake is your go-to fall comfort dessert. Packed with spiced pumpkin goodness and topped with a sweet, crunchy cinnamon streusel, it’s perfect for breakfast, brunch, or a cozy coffee break. A must-try autumn recipe that captures the essence of the season!

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/4 cup sour cream
1 tsp vanilla extract

For the Streusel:

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup unsalted butter, melted

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
Add Eggs, Pumpkin, and Sour Cream: Add eggs one at a time, mixing well after each. Stir in the pumpkin puree, sour cream, and vanilla extract until fully combined.
Combine Mixtures: Gradually mix in the dry ingredients until just combined. Pour the batter into the prepared pan and smooth the top.
Make Streusel: In a small bowl, mix together the flour, both sugars, cinnamon, and melted butter until crumbly.
Add Topping: Sprinkle the streusel evenly over the batter.
Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let cool before slicing. Enjoy with your favorite coffee or tea!

Notes

You can substitute Greek yogurt for sour cream if needed.
For extra crunch, add 1/4 cup chopped pecans or walnuts to the streusel.
Store leftovers in an airtight container for up to 3 days.