This Pumpkin Coffee Cake is one of our favorite fall breakfast treats. It’s perfectly moist, packed with pumpkin flavor, and covered in the most deliciously crunchy cinnamon streusel topping. A breakfast win that doubles as dessert!

When it comes to breakfast, I’m usually all about eggs. Scrambled, over easy, omelettes, you name it. I’m an egg lover through and through. But. When it comes to special occasions, like holidays or birthdays or a fun brunch with friends….someone please tell me there will be coffee cake.

I’m such a sucker for it, and I love all kinds. From Caramel Apple Coffee Cake to Peach Cobbler Coffee Cake… I’m here for it. And this Pumpkin Coffee Cake? There’s something about it that gets me every time.

Maybe it’s the crumb topping that makes it more like a pumpkin crumb cake. Or the fact that it just goes so well with my morning coffee. Or maybe it’s just the simple fact that I’m eating cake for breakfast. I mean…how is that even acceptable….? Yet, somehow, it is.

So OBVIOUSLY you need to make it… and once you do, chances are you’ll be making it over and over again this fall. Not only because it’s packed with fall flavors, and the perfect addition to any holiday brunch, but because it’s too easy not to make! Believe me when I say this is the ONLY Pumpkin Coffee Cake recipe you need!

what you’ll need for this recipe

Flour – I used 2 cups all purpose flour. Substitute gluten free flour by following substitution instructions on package.
Baking powder – I added 2 1/2 teaspoons baking powder for leavening.
Pumpkin pie spice – I used 1 Tablespoon pumpkin pie spice for delicious pumpkin spice flavor.
Salt – I also added 1/2 teaspoon salt to bring out all the flavors.
Brown sugar – I chose to use 3/4 cup packed light brown sugar to sweeten the coffee cake. Substitute granulated sugar if you prefer.
Oil – I added 1/4 cup canola oil. [*Note: this is a change from the recipe I originally published, which called for 1/4 cup softened butter.]
Pumpkin puree – I used 1 cup pumpkin puree.
Milk – I also added 1/2 cup milk. I used 2%, but any type will work just fine.
Streusel topping – I made an epic streusel topping with 3/4 cup packed light brown sugar, 1/2 cup all purpose flour, 4 Tablespoons softened salted butter, and 1/2 teaspoon pumpkin pie spice.

how to make pumpkin coffee cake

Combine wet ingredients. In a large mixing bowl, combine brown sugar, oil, pumpkin puree, and milk. Mix until blended.

Add dry ingredients. In a small bowl, whisk flour, baking powder, pumpkin pie spice, and salt. Add to the wet ingredients and mix just until blended.

Transfer to a baking pan. Spread cake batter into a greased 8×8 inch baking pan.

Make the streusel. Prepare streusel topping (see below) and sprinkle evenly over coffee cake.

Bake. Bake at 350° for 50-60 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.

how to make streusel topping

Combine 3/4 cup brown sugar, 1/2 cup flour, 4 Tablespoons salted butter (softened) and 1/2 teaspoon pumpkin pie spice.
Use a fork or pastry blender to mix ingredients together.
Streusel is ready when mixture resembles coarse crumbs.

Recipe Variations

Use any combination of cinnamon, nutmeg, ginger, cloves and allspice in place of pumpkin pie spice
Add a simple glaze or drizzle on top after baking and cooling (combine powdered sugar, milk, and vanilla extract or cinnamon)
Add 1/4 cup maple syrup to the batter (reduce brown sugar to 1/2 cup)
Substitute melted butter for the oil
Make it gluten free by using a 1:1 gluten free substitute

storage tips

Coffee Cake can be stored in a number of ways:

Frozen, wrapped tightly and sealed in an airtight freezer bag or container for up to 6 months.
At room temperature, covered, for 2-3 days.
Refrigerated in an airtight container for 1 week.

More Delicious Breakfast Treats

If you’re anything like me… and love a good breakfast treat… be sure to check out these delicious recipes! They’re SURE to become favorites!