Moist Pumpkin Coffee Cake with Cinnamon Streusel

There’s something incredible about the aroma of freshly baked pumpkin coffee cake wafting through your home. Imagine waking up to a slice of moist, flavorful cake that tastes like a cozy fall day, whether it’s autumn or any other season. Whether you’re preparing for a busy morning or planning a relaxing weekend brunch, this Moist Pumpkin Coffee Cake with Cinnamon Streusel is the quintessential treat that seamlessly blends comfort and gourmet flavor. Packed with the warm spices of cinnamon and nutmeg, and topped with a crumbly streusel, this cake saves the day in your busy life. Plus, it’s a delightful way to sneak in some pumpkin goodness into your diet!

Why You Will Love This Moist Pumpkin Coffee Cake with Cinnamon Streusel

Life can get hectic, and you might wonder how to strike a balance between convenience and delightful homemade treats. This pumpkin coffee cake comes to the rescue! Imagine returning home after a long, tiring day, and all you want is a piece of cake with that perfectly brewed coffee. Not only does this cake come together quickly, but it also uses simple ingredients that you likely have in your pantry.

This coffee cake is versatile enough to serve for breakfast, an afternoon snack, or even dessert. The combination of pumpkin and spices brings a unique comfort that feels both festive and familiar. Moreover, the cinnamon streusel topping adds a delightful crunch, making each bite satisfying. You can prepare it in advance, freeze it, and thaw it whenever you need a sweet fix. How’s that for a recipe that fits into your busy life? Moreover, it’s perfect for impressing friends at brunch or during holiday gatherings!

Whether you’re rushing out the door or hosting a leisurely coffee date with friends, this cake is sure to be a hit. You can easily customize it with nuts, chocolate chunks, or dried fruits depending on your preference, ensuring everyone gets to enjoy a slice that reflects their taste. Let’s dive into the practical tips and the delicious benefits of this recipe.

Practical Tips / Cooking Tips

• Use Pure Pumpkin Puree: For the best flavor and texture, opt for 100% pure pumpkin puree. Avoid on the can label that says “pumpkin pie filling,” as it contains added sugars and spices.
• Room Temperature Ingredients: Ensure your eggs and any dairy products are at room temperature before mixing. This helps create a smoother batter and contributes to the cake’s moisture.
• Don’t Overmix: When combining the batter, mix just until the ingredients are combined. Overmixing can lead to a dense cake texture.
• Streusel Topping Tips: For an extra crunchy streusel, make sure the butter is chilled and cut into the dry ingredients until they resemble coarse crumbs.
• Pick the Right Pan: A 9×13 inch baking pan works beautifully for this cake. If using a round cake pan, adjust the baking time accordingly as they may require longer.

Nutritional Value / Health Benefits

This pumpkin coffee cake isn’t just a delicious treat; it also provides health benefits that make it a worthwhile addition to your baking repertoire. Pumpkin itself is a powerhouse of nutrients. Rich in vitamins A, C, and E, it supports immune health and skin vitality. Here’s a quick rundown of the nutritional highlights:

• Low in Calories: Pumpkin is low in calories, making it a great addition to baked goods.
• High in Fiber: The fiber content helps with digestion and keeps you feeling full longer.
• Antioxidants: Pumpkin contains antioxidants that help combat oxidative stress in the body.
• Heart Health: Ingredients like walnuts in the streusel provide healthy fats that support heart health.

When paired with whole grain flours (which you can use as substitutes), this cake can even be adjusted to meet more significant health goals, such as reducing refined sugar and enhancing fiber content. It’s a delicious way to indulge and nourish your body at the same time!

Recipe Overview

Ready to whip up this delightful Moist Pumpkin Coffee Cake with Cinnamon Streusel? Here is what you’ll need to create this comforting dessert, along with step-by-step instructions to guide you through the process.

Ingredients (with substitution options in table format)

Ingredient	Substitution Options
1 cup pumpkin puree	Sweet potato puree or butternut squash puree
1 cup granulated sugar	Brown sugar or coconut sugar
½ cup vegetable oil or melted butter	Applesauce or Greek yogurt for a lighter version
2 large eggs	Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg)
1 ½ cups all-purpose flour	Whole wheat flour or gluten-free flour blend
1 teaspoon baking soda	1 ½ teaspoons baking powder (adjust other leavening agents accordingly)
1 teaspoon baking powder	Equivalent for baking soda, reduce other leavening agents
1 teaspoon ground cinnamon	Mixed spice blend (pumpkin spice)
½ teaspoon nutmeg	Cinnamon or allspice
1/4 teaspoon salt	Can be omitted if using salted butter
For the streusel topping:	1/2 cup flour 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 cup cold butter, diced

Instructions (step-by-step with cooking tips)

1. Preheat your oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Mix the wet ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, oil, and eggs. Beat until smooth.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt until well blended.
4. Add dry to wet: Gradually stir the dry mixture into the wet ingredients, mixing just until combined. Do not overmix!
5. Make the streusel: In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Add batter to pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Add streusel topping: Sprinkle the streusel mixture evenly over the top of the batter.
8. Bake the cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm with your favorite coffee!

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, make sure to bake it until tender, then puree it until smooth to substitute for canned pumpkin.

How can I make this coffee cake healthier?

You can substitute half of the all-purpose flour with whole wheat flour, use less sugar, or replace some oil with unsweetened applesauce for a lighter cake.

Is this coffee cake suitable for freezing?

Yes, you can freeze this coffee cake! Wrap it tightly in plastic wrap and then aluminum foil to maintain freshness. It can be frozen for up to 3 months.

What can I use instead of eggs in this recipe?

If you’re looking for an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) or unsweetened applesauce (1/4 cup per egg).

Conclusion

This Moist Pumpkin Coffee Cake with Cinnamon Streusel is not just a dessert; it’s a warm hug in a slice! Whether enjoyed by yourself or shared with family and friends, the delightful flavors combined with the comforting spices make it a cherished recipe to revisit year after year. So why not gather your ingredients and treat yourself to this easy and scrumptious cake? Perfect for any occasion and any day of the week, make sure to bookmark this recipe. Enjoy your baking adventure, and don’t forget to share a slice with someone special!

Print