Pumpkin Streusel Coffee Cake

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Pumpkin purée, pumpkin pie spice, sour cream, and pure vanilla extract make up the base to this Pumpkin Streusel Coffee Cake.

Fall has been unseasonably warm this year, and in checking the forecast, I finally see a hint of rain and cooler temps! My fall loving heart rejoiced even at the possibility, and I realized that although I have several coffee cakes on this site, I lacked a pumpkin one. Enter the pumpkin streusel coffee cake; part pumpkin, part fabulous coffee cake. This coffee cake has a bushel of streusel in the middle + on top, and is absolutely irresistible.

What you’ll need to market this pumpkin streusel coffee cake:

All purpose flour

Granulated sugar

Baking powder

Salt

Pumpkin pie spice

Salt

A large egg

Pumpkin purée

Sour cream

Salted butter

Whole milk 

Pure vanilla extract

The Coffee Cake

The elegant coffee cake is both stable and moist. The addition of both pumpkin purée and sour cream lends a hand in the moisture department, and the pumpkin pie spice + pure vanilla extract, salted butter, and whole milk give it a rich elegance that comes with only the best coffee cakes.

Begin by whisking together the dry ingredients: the flour, sugar, baking powder, salt, and spices. Add to it the wet ingredients minus the milk: the egg, pumpkin purée, sour cream, salted butter, and vanilla extract. Mix until just incorporated. Add the milk and mix until no liquids remains. Set this aside while you make the streusel.

The Streusel

In a small to medium sized bowl, combine the dry ingredients for the streusel: the flour, sugar, and cinnamon. Whisk and add the butter. With a fork or by hand, mash the mixture together until chunks of streusel form. This is a good amount of streusel, and if you only prefer to top your coffee cake with it instead of filling it plus topping it, simple half the ingredients and continue as directed.

Prepare an 8x4” bread pan by spraying it with cooking spray and then lining it with parchment paper. Pour half of the batter into the prepared pan, using a spatula to spread it evenly throughout the pan. Sprinkle half of the streusel evenly on top of the batter. Repeat with the remaining batter and streusel, finishing with the streusel. Bake at 350° for 45-55 minutes, or until an inserted toothpick comes out clean. Allow it to cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Store any coffee cake leftovers in an airtight container at room temperature for up to four days.

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Bob’s Red Mill also makes a wonderful Gluten Free Egg Replacer that would make these cookies fully vegan when used in conjunction with the dairy free butter. 

Kite Hill makes a dairy free sour cream that would be perfect in this coffee cake.

Use your favorite unsweetened plant based milk in place of dairy milk for the coffee cake.

I hope you love this fabulous fall creation, and be sure to check out my Blueberry Streusel Cream Cheese Coffee Cake, and my Cranberry Streusel Coffee Cake.

Happy Baking!

XO,

Heather