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4.8 from 138 votes

Pumpkin Coffee Cake with Streusel

This Pumpkin Coffee Cake uses an entire can of pumpkin, so there is no waste and big pumpkin taste! Your friends and family will adore the crispy streusel topping and tender, buttery cake.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 20
Calories: 274 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

For the Streusel Topping:
  • 8 TB butter cold and diced
  • 8 TB brown sugar tightly packed
  • 2 tsp ground cinnamon
  • 1 cup all purpose flour
  • 1 cup chopped, toasted pecans or walnuts
For the Cake:
  • ½ cup butter melted
  • 1 ¼ cup sugar
  • 2 large eggs beaten
  • 1 tsp pure vanilla
  • 1 cup Greek yogurt whole, plain
  • 15 oz pure pumpkin puree
  • 2 cups all purpose flour
  • 3 ½ tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp table salt
Optional Simple Icing:
  • 2 cups powdered sugar
  • 4 TB milk

Instructions

    Cup of Yum
  1. Make the Streusel in Advance: Combine buter, brown sugar, cinnamon, and flour in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of damp sand. Work in the pecans. Cover and chill until ready to use.
  2. Grease a 9x13 baking pan and preheat oven to 350F with rack on lower-middle position. Set aside.
  3. In a large bowl, combine melted butter, sugar, beaten eggs, vanilla, yogurt, and pumpkin. Whisk until smooth.
  4. In a separate bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Use a rubber spatula to fold flour mixture into the pumpkin mixture just until incorporated. Do not over-mix.
  5. Use rubber spatula to transfer batter into greased baking pan, evening out the batter into the corners. Sprinkle topping evenly over the cake.
  6. Bake for 55-60 minutes or just until a toothpick inserted in center comes out with just a few little tender crumbs attached. Cool completely at room temperature before cutting into it.
  7. Optional Icing: Use a fork to mix together powdered sugar and milk until it becomes thick and drizzle-consistency. Transfer to a Ziploc baggie and seal. Cut a tiny bit off the corner of bag and drizzle icing over cake.

Notes

  • If you don't have pumpkin pie spice, you can use this spice combination: 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp ground cloves. 
  • If you'd like vanilla flavor in your icing, you can add 1 tsp pure vanilla extract. For a fragrant almond flavor, add 1/2 tsp almond extract. 
  • If icing is too thick, add just a touch more milk. If it's too thin, add a bit more powdered sugar. 
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition Information

Calories 274kcal (14%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 44mg (15%) Sodium 192mg (8%) Potassium 123mg (4%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 3628IU (73%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 44mg 15%
Sodium 192mg 8%
Potassium 123mg 3%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 3628IU 73%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 2mg 11%

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