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Glazed Pumpkin Streusel Coffee Cake

A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender!

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

Ingredients

Cake
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup canola 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 unsalted butter melted
Glaze
  • ¾ cup confectioners' sugar
  • 2 to 3 tablespoons milk or cream water may be substituted

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

  • In step 5 with the salt quantity, if you want an even more pronounced salty-sweet flavor, add 1 teaspoon kosher salt. If you don't like salty-sweet desserts, reduce the salt to 1/4 teaspoon salt.
  • Storage: Cake will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.
  • Adapted from Pumpkin Crumb Coffee Cake.

Nutrition Information

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

Nutrition Facts

Serving: 12Serving

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.