Servings
Font
Back
Glazed Pumpkin Streusel Coffee Cake
4.7 from 84 votes

Glazed Pumpkin Streusel Coffee Cake

This Glazed Pumpkin Streusel Coffee Cake features a pumpkin-spiced batter topped with a buttery streusel crumb and finished with a confectioners' sugar glaze. The moist pumpkin base and crunchy topping create a balance of soft and crisp textures, with warm spices like cinnamon and ginger enhancing the autumnal flavor. It's suitable for breakfast or as a sweet snack when accompanied by coffee or tea.

Prep Time
15 mins
Cook Time
48 mins
Cooling Time
30 mins
Total Time
1 hr 33 mins
Servings: 12
Calories: 352 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Cake
  • 2 egg large
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup canola oil or vegetable oil
  • 2 to 3 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger or to taste
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt or to taste
Crumble Topping
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ¾ teaspoon kosher salt or to taste
  • 6 tablespoons butter melted, unsalted
Glaze
  • ¾ cup confectioners' sugar
  • 2 to 3 tablespoons milk water may be substituted, or cream

Instructions

Cake:
    Cup of Yum
  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
  2. To a large bowl, add the eggs, sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Crumble Topping:
  1. To a medium bowl, add the flour, sugars, salt*, and stir with fork to combine. See Notes below.
  2. Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form. Tip - Do not 'stir' this mixture; fluff it with the fork to encourage crumbles to form. Stirring will smooth it out and prevent the crumbles from forming. If the mixture seems very moist and crumbles aren't forming, add an additional 2-3 tablespoons flour to dry it out.
  3. Evenly sprinkle the crumble topping over the cake and bake for about 46 to 51 minutes (I baked 48 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  4. Set cake aside on a cooling rack to cool for about 30 minutes before glazing it.
Glaze:
  1. To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Depending on the desired consistency, you may need to play with the sugar and milk ratios slightly.
  2. Evenly drizzle the cake with the glaze.

Notes

  • Adjust the kosher salt in the crumble topping to taste for more or less of a salty-sweet balance; 1 teaspoon increases saltiness, 1/4 teaspoon reduces it.
  • Store the cake airtight at room temperature for up to 5 days or freeze for up to 4 months without loss of texture.
  • Use a light hand when mixing the streusel topping to keep crumb clusters intact for the best topping texture.

Nutrition Information

Serving 1 Calories 352kcal (18%) Carbohydrates 48g (16%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g (65%) Cholesterol 49mg (16%) Sodium 332mg (14%) Fiber 1g (4%) Sugar 32g (64%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 352

% Daily Value*

Serving 1
Calories 352kcal 18%
Carbohydrates 48g 16%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 11g 65%
Cholesterol 49mg 16%
Sodium 332mg 14%
Fiber 1g 4%
Sugar 32g 64%

* Percent Daily Values are based on a 2,000 calorie diet.