Description
A soft, moist pumpkin coffee cake topped with a buttery pecan streusel and warm spices. This cozy treat is perfect for fall mornings or afternoon coffee breaks.
Ingredients
For the Streusel Topping:
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup pecan pieces (or rolled oats)
1/2 teaspoon pumpkin pie spice
Pinch of salt
6 tablespoons unsalted butter, melted
For the Cake Batter:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup buttermilk
1 egg
Instructions
1. Preheat oven to 350°F and grease a 9-inch square baking pan.
2. In a bowl, combine brown sugar, flour, pecans, pumpkin pie spice, and salt for the streusel.
3. Pour melted butter into streusel mixture and stir with a fork until clumpy; set aside.
4. In a mixing bowl, combine flour, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
5. Add softened butter gradually to dry ingredients and mix until the texture resembles damp sand.
6. In a separate bowl, whisk together pumpkin puree, maple syrup, buttermilk, and egg.
7. Slowly add half of the wet mixture into the dry ingredients and mix on medium until fluffy.
8. Add the remaining wet mixture and stir until just combined; do not overmix.
9. Spread the thick batter evenly into the prepared pan using a spatula.
10. Sprinkle half of the streusel over the batter and lightly swirl it in with a knife.
11. Top with remaining streusel and press down gently to adhere.
12. Bake for 30–40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
13. Cool the cake in the pan for at least 15 minutes before slicing.
14. Serve warm with coffee or tea for the perfect fall treat.
Notes
Be sure to use pure pumpkin puree, not pumpkin pie filling.
If you’re nut-free, substitute pecans with rolled oats in the streusel.
Do not overmix the batter—this keeps the cake soft and fluffy.
This coffee cake tastes even better the next day as the flavors develop.