Utah finally got a cold spell over the weekend. The mornings have been chilly! I decided to warm things up by turning on the oven. I baked a Pumpkin Cinnamon Streusel Coffee Cake that warmed up the house and my belly.
If you follow our blog, you know we LOVE cinnamon streusel everything. Cinnamon streusel just makes the world a better place, especially when pumpkin is involved. My Pumpkin Cinnamon Streusel Pancakes are hands down my favorite pancakes ever. I decided to take the same flavors and make a Pumpkin Cinnamon Streusel Coffee Cake. It was everything I hoped for and more!
I love this cake because it is unbelievably delicious AND it’s a breeze to make. You probably have all of the ingredients in your kitchen already. We did! I will give you a second to go look. On your mark, get set, GO!
Are you back? Ok, good. I hope you had all of the ingredients. If not, run to the store. Don’t walk, run. By running, you will burn extra calories so you can eat more cake. I love the way I think:)
The pumpkin flavor isn’t too strong in this cake, but you can tell it’s there, don’t worry. The cinnamon streusel tunnel and topping give the pumpkin cake the pizazz it needs! And because I am obsessed with glazes, I added an easy cinnamon glaze. It makes the cake look pretty and adds a nice sweet finish.
Please don’t wait to make this Pumpkin Cinnamon Streusel Coffee Cake. It needs you. You need it. See, it’s a win win! Get baking today!
Pumpkin Cinnamon Streusel Coffee Cake
For the cinnamon streusel:
- 2/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small chunks
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/2 cup plain Greek yogurt
For the glaze:
- 1/2 cup powdered sugar sifted
- 1/8 teaspoon ground cinnamon
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside.
- To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
- To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add in the vanilla extract. Add the pumpkin puree and Greek yogurt and mix until just combined. Slowly add in the flour mixture. The batter will be thick.
- Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
- Make the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.
Have you tried this recipe?
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If you like this Pumpkin Cinnamon Streusel Coffee Cake, you might also like:
- Pumpkin Cake with Brown Butter Icing from Shutterbean
- Pumpkin Cinnamon Streusel Muffins from Two Peas and Their Pod
- Oatmeal Pumpkin Bundt Cake from Erin’s Food Files
- Pumpkin Nutella Snack Cake from Two Peas and Their Pod
- Skinny Pumpkin Banana Bars from Whipped
I love that cinnamon tunnel. Like a little flavor bomb hidden in the center! Yum!
I made this last night and it is delicious! Thank you so much for the recipe. I’m sure I’ll make it again and again.
This looks way too good!!
I made this today and it is delicious!
Fall cake perfection!!
I am totally craving a piece of this!
If there’s something that can comfort you on a cool fall day like today, I’d say it’s a warm piece of this coffee cake!
I love pumpkin and I love coffee cake, what a brilliant invention! I want to try this GF/DF for sure. Thanks for posting!
I LOVE cinnamon streusel as well! This cake must smell amazing~
I live in the Pacific NW and we are getting our first rain of the season this weekend. So, I am going to make this coffee cake then. I have been craving pumpkin like crazy and this looks delicious! Thanks so much for the recipe Maria.
This recipe looks great! I can’t wait to try it. It makes me feel like fall. Thanks for giving me a yummy project for the weekend.
This recipe is phenomenal. We ate the entire thing in 2 days. I’ve tried 3 of your recipes this week, and they’re all so wonderful. Thank you so much for sharing!
This also looks fantastic!
it’s finally getting cold here too and it makes me so happy! although I wont be running, I have no problem justifying this cake 🙂
I made this for a work party last night. Everyone loved it! Thanks!!!
I made this last week and my husband loved it so much he asked that I make it again this week for his early school meeting. I am wondering how you think it would turn out if I doubled the recipe and baked it in a 9 x 13 pan. I only have 1 springform and that wouldn’t be enough to share with all the departments.
Great recipe! I’ve made it and the taste it’s wonderful!
Your coffee cake looks fabulous! I’ve been going pumpkin crazy lately in the kitchen but still have never made a pumpkin coffee cake, adding this to the list! I bet that glaze is amazing with the pumpkin! Thanks for including me in your post today too 🙂 Your blog is delicious! About to jump over to your french toast post right now….!
Made it! It is too good to be true. No icing needed on mine!
This one will be a great coffee cake to make for pre -Thanksgiving dinner and the thundering hordes of relatives.
Two questions: 1: can I use coconut goat cheese in place of the Greek yogurt? Our NC farmers’ market co-op goofed and gave me coconut flavored local goat cheese instead of regular goat cheese, and I am struggling to figure out what to do with it! 2: would this work in a bundt pan?
Thank you, love love love the blog! I just found it this month via 100 days of Real Food.
Thank you for the great recipe! I was searching for some new pumpkin recipes to try and found yours. I featured it, along with some other pumpkin recipes (http://mylifeasrobinswife.com/2012/11/11/the-perfect-parade-of-pumpkin-possibilities/) on my blog yesterday. I can’t wait to try it!
Blessings! Diane from My Life as Robin’s Wife.
Going to attempt to make this tomorrow for Thanksgiving. Hope it turns out good. I’m not much of a baker. 🙂
I made this for Thanksgiving and it is so good! The directions were pretty easy to follow, however, when ‘layering’ it got pretty difficult. Spreading the remainder of the cake batter on top of the first layer of streusel was near impossible! It still came out well. 🙂 I topped it with French vanilla ice cream instead of the glaze though – just because I don’t care much for glazes.
I made this for Sunday brunch, and it is scrumptious!
This cake is fantastic! I made this for Christmas and it was a hit! I have made this twice since. I actually use my BlendTech to mix together the streusel and I put all of it in the middle of the cake, instead of half in the middle and half on top. This creates a filling that is incredible. Once, I threw in a little handful of old fashioned oats before I blended the filling, and it tasted great! No icing. Perfection! I will be making this for years to come! Thank you for sharing!
Looks good Maria…I have left over pumpkin from some cupcakes I made, so this will be perfect : )
Made this tonight and it was so good. I think next time I might add a little more pumpkin though for more pumpkin flavor. Otherwise it turned out fantastic!
When you say half a can pumpkin puree, do you mean from a small or large can?
It’s a 1/2 cup of pumpkin puree.
I just took this cake out of the oven & boy does my house smell good! I added the pecans that were in the original recipe, and baked it in an angel food cake pan because I didn’t have a tall 9″ pan. My co-workers are going to be very happy tomorrow. Thanks for the recipe. HAPPY HALLOWEEN TO ALL!
its 1:a.m. and im going to make it now nd I can row morning let the hits just keep on comming
Hello! This looks delicious. Do you think it could be made in a bundt pan? Maybe with all of the streusel in the middle instead of on top? Thanks!
I haven’t tried it, but I am sure it would be fine!
I just made this tonight and it is fabulous!!
how much in grams is 6 spoons of butter, that can mean anything
It is 6 tablespoons. I am not sure on the grams!
Could I substitute more pumpkin for the Greek yogurt?
This is one of the most excellent things I’ve ever made! Just the perfect amount of pumpkin and spice, and light and buttery. So good!!
I made this for my son’s school. They were having a Teacher Appreciation Breakfast. This got rave reviews…people going up for seconds! Thanks for the awesome receipe!
Yay! Glad the cake was a hit!
I was wondering do you think you could swap out sour cream for the yogurt? Not a fan of yogurt in things.
It looks delicious!
Made it Gluten & Dairy Free!
I’ve made this scrumptious coffee cake twice now. Since Gluten Free flour tends to need more moisture, I doubled the pumpkin and it was fantastic! My kids asked for me to cut the sugar down the second time, crazy right!? I did and is was delish 🙂
very delicious! thank you.
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