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Pumpkin Streusel Coffee Cake

Pumpkin purée, pumpkin pie spice, sour cream, and pure vanilla extract make up the base to this Pumpkin Streusel Coffee Cake. 
Course: coffee cake, Dessert, pumpkin, streusel
Cuisine: coffee cake, Dessert, pumpkin, streusel
Keyword: coffee cake, dessert, pumpkin, streusel
Servings: 8

Ingredients

For the Coffee Cake:

  • 1 ½ Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • ½ Cup Granulated Sugar
  • ½ Teaspoon Salt
  • 2 Teaspoons Pumpkin Pie Spice
  • ¼ Cup Salted Butter, softened to room temperature
  • 1 Large Egg
  • ½ Cup Pumpkin Purée
  • ¾ Cup Sour Cream
  • 2 Tablespoons Whole Milk
  • 2 Teaspoons Pure Vanilla Extract

For the Streusel:

  • 1 Cup All Purpose Flour
  • ⅔ Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • ⅔ Cup Salted Butter, softened to room temperature

Instructions

  • Preheat oven to 350°.  Spray an 8x4” loaf pan or an 8×8“ sheet pan. 
  • To make the coffee cake:  Whisk all dry ingredients in a medium-size bowl. Add in the egg, pumpkin purée, sour cream, butter, and vanilla, mixing until just incorporated. Add milk and mix until no liquid remains. 
  • To make the streusel:  In a small bowl, mix ingredients for streusel until they are like coarse crumbs.Spread half of the batter into the prepared pan. Crumble half of the streusel on top of the better, and then repeat with the remaining better and streusel. Bake for 35-40 minutes in the 8×8, or 45-55 minutes in the loaf pan {until a toothpick inserted in the center comes out clean and the top is a light golden brown}.
  • Let cool, cut into slices or squares, serve warm or cool. 
    Store in an airtight container at room temperature for up to three days. Enjoy! 

Notes

See blog post for dietary substitutions on gluten, dairy, and eggs.