Habiba Tunau MD

PUMPKIN STREUSEL COFFEE CAKE

Pumpkin Cake Batter

1 ¾ cups all-purpose flour, spooned and leveled

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 ¼ cups granulated white sugar

2 eggs at room temperature

1 teaspoon vanilla

1 cup pumpkin puree (canned)

¾ cup buttermilk at room temperature

Streusel

½ cup (112 g) unsalted butter, softened

1 cup (220 g) brown sugar, packed

1 cup (125 g) all-purpose flour, spooned and leveled

1 tablespoon pumpkin pie spice

pinch salt

Cream Cheese Glaze 

2 oz (56 g) cream cheese, softened

2 tablespoons (30 ml) pure maple syrup

3-4 tablespoons (25-32 g) powdered sugar add to your sweetness preference

1 tablespoon (15 ml) whole milk

Steps: Pumpkin Coffee Cake Batter

1. Preheat the oven to 350°F. Grease a 9×9 inch baking pan and line it with parchment paper.
2. In a medium bowl, whisk the flour, pumpkin pie spice, baking soda, and salt together. Set the mixture aside.
3. In a large bowl, add the softened, room-temperature butter to the granulated white sugar. Cream the butter and sugar together for 2 minutes at high speed using an electric mixer.
4. Add the two eggs and vanilla to the butter-sugar cream and mix on medium speed until pale in color and smooth for about 1 minute.
5. Next, add the room-temperature buttermilk and pumpkin puree to the butter-sugar cream and mix on medium-low speed until well incorporated without lumps. (The batter will look curdled from the buttermilk).
6. Add the dry flour ingredients to the wet pumpkin mixture and mix on medium-low speed until the batter is combined. Use a spatula to scrape the sides of the bowl to ensure the dry ingredients are mixed well with the wet ingredients.
7. Pour the batter into the prepared 9×9 baking pan. Sprinkle the chilled streusel, covering the entire top of the batter.
8. Bake the coffee cake for 60-70 minutes until a toothpick comes out clean from the center. (Use a loose covering of aluminum if the top is getting too brown towards the end of the baking time.)
9. Place the finished cake on a wire rack to cool.
10. While the cake is cooling, you can prepare a delicious cream cheese glaze to drizzle over the top. In a small bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and a splash of milk until smooth and creamy.
11. Once the cake has completely cooled, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides. This adds a lovely touch of sweetness and tanginess to complement the moist pumpkin coffee cake.
12. Serve the pumpkin coffee cake with a piping hot cup of coffee or tea for a delightful autumn treat. The rich flavors of pumpkin and warm spices combined with the creamy glaze make this coffee cake a perfect accompaniment to cozy mornings or afternoon tea breaks.

Steps: Streusel

1. Add the chilled unsalted butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.
2. Add in the flour, pumpkin pie spice, and salt. Mix together until the mixture resembles coarse crumbs. Be careful not to over-mix. 
3. Place the streusel in the fridge to chill while making the coffee cake batter.

Steps: Cream Cheese Drizzle

1. Make the cream cheese drizzle while the cake cools. In a small bowl, add the maple syrup to the cream cheese and mix with an electric mixer on medium-high speed until smooth.
2. Sift in the powdered sugar in small amounts, mixing on low speed, until completely combined. Finally, mix in the milk.
3. When the cake is cool enough to the touch, gently pull up the parchment paper to release the cake from the pan. Drizzle the cream cheese frosting on top of the cake and serve with your favorite hot or cold beverage.

TIP: The Pumpkin Streusel Coffee Cake can be served warm as is or with a cream cheese drizzle as above. Another great alternative is to serve it with fresh whipped cream.

You can make this coffee cake weeks or even up to 3 months in advance and freeze it. Thaw overnight in the fridge once ready to eat or set it on your counter for several hours until it reaches room temperature.

*To make this recipe gluten-free, substitute all-purpose flour with 1:1 gluten-free flour and skip adding salt if your flour already has salt in the ingredients.

I hope you enjoy following this easy coffee cake recipe . Enjoy and savor every bite of this homemade pumpkin streusel coffee cake, savoring the flavors of fall encased within a tender crumb. Whether you enjoy it as a breakfast indulgence or a dessert, this coffee cake is sure to delight your taste buds and fill your kitchen with the comforting aroma of cinnamon and pumpkin spice. Make it for your tea party, small gathering or solo break time with a cup of coffee.

Feel free to share this recipe with others!

Watch my husband Kenton make the Pumpkin Streusel Coffee Cake.https://youtu.be/QKENzPnOVLg?si=dkbEFi82rU7xkNcd

Here is another recipe you may enjoy: Mini homemade Apple pies! https://www.habibatunaumd.com/healthfoodinspiration/homemade-apple-pie-recipe/