A moist pumpkin coffee cake topped with a delicious brown sugar streusel topping and maple glaze. This amazing fall dessert is easy to make in an hour and seriously divine!
Every fall I look forward to making lots of delicious pumpkin recipes including pumpkin chocolate chip muffins, this pumpkin bread recipe and my pumpkin cake recipe.
Table of Contents
Pumpkin Coffee Cake with Streusel and Glaze
I never thought I’d love a fall cake more than my pumpkin pie crunch cake or easy pumpkin dump cake until I made this pumpkin coffee cake with streusel topping. If you love traditional coffee cake, you’re going to swoon over this easy fall version.
This pumpkin pie spice coffee cake is delicious straight out of the pan. The pumpkin spiced crumble topping on top is what makes it truly divine just like my pumpkin crumb muffins. The maple powdered sugar glaze is optional, but it adds the perfect sweet touch for a breakfast treat or fall dessert!
Recipe Ingredients
This dessert is made with 3 delicious components: the moist and fluffy pumpkin spiced coffee cake, the streusel crumb topping and the sweet maple glaze.
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, granulated sugar, baking powder, baking soda, salt, egg and vanilla extract.
- Pumpkin: Look for 100% pure pumpkin puree with no added sugar or spices. You do not want to use canned pumpkin pie filling. You can also make your own homemade pumpkin puree if you prefer.
- Spices: Warm fall spices like cinnamon and pumpkin pie spice add to the delicious flavor of this pumpkin coffee cake.
- Evaporated milk: Helps make the cake extra moist and fluffy.
- Streusel topping: The star of the show is this delicious streusel topping (also known as a crumble topping). It’s sweet, crumbly and has just the right amount of flour, brown sugar, pumpkin spice and melted butter.
- Maple glaze: Drizzled on top for the perfect finishing touch! This simple maple glaze is made with powdered sugar, maple syrup and milk.
Substitutions and Variations
- You can use regular milk in place of evaporated milk, or add more fall spices such as nutmeg, ginger or all-spice for a bolder flavor.
- You could also add oats or chopped pecans or walnuts into the streusel topping for more texture.
- This pumpkin coffee cake would also taste delicious with a simple cream cheese glaze or powdered sugar icing.
How to Make Pumpkin Coffee Cake
Whisk flour, sugar, baking powder, baking soda, pumpkin spice, cinnamon and salt in a large bowl. Add pumpkin, milk and whisked egg and mix until combined. Pour batter into a prepared 9×13″ baking dish and spread the mixture out evenly in the pan.
Combine flour, brown sugar, pumpkin spice and butter in a small bowl and mix with a fork (or your hands) until the mixture is crumbly. Sprinkle the streusel evenly on top of the cake and then bake in the oven at 350°F for about 25 to 30 minutes.
While the cake cools, whisk together the powdered sugar, maple syrup and milk in a small bowl. If it seems thick, add a little more milk to thin it out. Use a spoon to drizzle the glaze over the top of the cooled cake. Then slice and enjoy!
Tips for the Best Pumpkin Spice Coffee Cake
- Size of pan. I tested this pumpkin coffee cake recipe from scratch in a 9×9″ pan, 9×13″ pan and a muffin pan. If you’re looking for a thick cake, bake it in the 9×9″ pan. My favorite way is in the 9×13″ pan as it’s not quite as thick and has just the right amount of crumb topping.
- Measuring flour. Use the spoon and level technique to accurately measure the flour without a scale. Using too much or too little flour can result in a dry or dense cake.
- Don’t overmix. Mix the coffee cake batter just until combined. If you over mix, the cake won’t be as soft and fluffy. I used a wooden spoon to prevent over mixing.
- Let cool. Make sure the cake has had time to cool before adding the glaze on top. If it’s still warm, the glaze will melt and won’t hold it’s shape.
Craving more fall desserts? Try this easy apple crumble, spice cake mix cookies or apple cheesecake pie.
More Pumpkin Recipes
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Pumpkin Coffee Cake
Video
Ingredients
Cake batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 1 cup pumpkin puree
- ⅔ cup evaporated milk (can sub for milk)
- 1 large egg , whisked
- 1 teaspoon vanilla extract
Streusel crumb topping
- ¾ cup all-purpose flour
- ¾ cup light brown sugar , packed
- 1 teaspoon pumpkin pie spice
- 6 Tablespoons salted butter , slightly melted
Optional glaze
- ¾ cup powdered sugar
- 1-2 Tablespoons pure maple syrup
- 1 Tablespoon milk
Instructions
Cake batter
- Prep. Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray or line with parchment paper. For a thicker cake, use a 9×9-inch pan.
- Combine dry ingredients. In a large bowl, combine the 1 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
- Add wet ingredients. Stir in 1 cup pumpkin, 2/3 cup evaporated milk, 1 whisked egg and 1 teaspoon vanilla extract until just combined. Pour into the pan and spread evenly.
Streusel crumb topping
- Combine streusel ingredients. In a small bowl, mix 3/4 cup flour, 3/4 cup brown sugar, 1 teaspoon pumpkin spice, and 6 Tablespoons butter with a fork until it resembles crumbles. You may need to use your hands to combine. Sprinkle over the top of the cake batter.
- Bake. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes clean. Let cool.
- Cool, add glaze and serve. If making the glaze, stir together 3/4 cup powdered sugar, 1-2 Tablespoons maple syrup, and 1 Tablespoon milk in a small bowl. Drizzle over the top. Cover until ready to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Fill the liners about 2/3 the way full (I like to use a large cookie scoop). Then add about 1 Tablespoon of the crumb topping to each muffin. Bake the muffins at 375°F for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to brown the tops too much. Makes about 16 muffins.
It will stay fresh at room temperature in an airtight container or bag for up to 3 days.
Yes, this pumpkin streusel coffee cake can be frozen for up to 3 months. I like to wrap the pieces individually to avoid freezer burn. Let thaw in the fridge overnight, or on the counter for a few hours.
Don’t worry! You can make your own pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
Categorized as: American, Cake + Cupcakes, Desserts, Freezer-Friendly, Halloween, Nut-Free, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can you use a bundt pan
Yes, baking time might change, so keep an eye on it when it gets to 25-30 minutes.
Can the cake part of the recipe be doubled and still be used in one 9×13″ pan?
Thank you!
I probably wouldn’t double it, it would be very thick. You could 1 1/2 the recipe for a thicker cake.
What a delicious cozy treat! The texture of the coffee cake and the streusel go together so nicely.
So glad to hear! Thanks for your review :)
Absolutely scrumptious! I came home from the church potluck with an empty pan. What a hit! Thank you!
So glad to hear it was such a hit! Thanks for your comment and review, Glenda :)
Was gathering ingredients to make this cake. The video shows “melted” butter going into the cake batter – NO mention of melted butter or any butter in the cake ingredients list???? Also, recipe calls for melted butter in the topping. Video shows softened butter to be mixed with the brown sugar and flour???
Confused. Was planning to make this for my daugher-in-law’s birthday breakfast tomorrow – now have to look for another recipe. . .
Hi Rita! Sorry that was an error from our video editor, it is whisked egg being poured in with pumpkin and not melted butter. The butter is softened and slightly melted for the crumb topping. Follow recipe as written.
Made this in muffin form & must say they were fantastic. My what is the best way to freeze them? Thank you for all your awesome recipes.
Absolutely delicious! I love how it wasn’t overwhelmingly sweet!
I made this tonight for the first time and I absolutely loved it! I didn’t change a single thing and it was just perfect. I’ll definitely be adding it to the rotation to make again and again. I appreciate how easy this was to make too! Thanks so much!
Thank you so much for your comment. I’m glad you enjoyed it! :)
You had me with the streusel topping, I just had to try this cake and it was AMAZING. Not overly spiced, it’s just right. Thanks for the recipe!