Description
Moist cinnamon streusel pumpkin coffeecake is a spiced fall treat with a tender pumpkin base and sweet crumbly topping, perfect for breakfast or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup sour cream or Greek yogurt
- For the streusel: 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and diced
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and pumpkin.
- Alternately mix in the dry ingredients and sour cream until just combined.
- Make streusel: combine flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
- Spread half of the batter in the pan, top with half the streusel. Repeat layers and swirl with a knife.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add nuts to streusel for crunch.
- Top with powdered sugar glaze for extra sweetness.
- Substitute Greek yogurt for sour cream.
- Use fresh pumpkin puree if desired.
- Convert to muffins by adjusting bake time to 18–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
