Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

If you’re craving something cozy, comforting, and perfect for autumn mornings (or any time you need a little warmth in your kitchen), you have to try my Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe. This cake is moist with pumpkin’s natural sweetness and spice, while the buttery streusel adds that perfect crumbly crunch. Plus, the glaze is a sweet little extra that makes it feel just a tad fancy—without much fuss. Stick with me, and I’ll walk you through every step to make sure you nail it on your first try.

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Ingredients & Why They Work

This pumpkin coffee cake strikes the ideal balance between moist cake and crunchy topping thanks to its carefully chosen ingredients. Each one plays a role, whether it’s contributing spice, moisture, or sweetness. I usually recommend sourcing pure pumpkin puree rather than pie filling to avoid extra sugars. Also, opting for a neutral oil like avocado oil ensures the flavors shine without unwanted greasiness.

• All Purpose Flour: Forms the structure for the cake—regular all-purpose works perfectly, but gluten-free blends can substitute.
• Baking Powder: Helps the cake rise and stay fluffy without turning tough.
• Salt: Balances the sweetness and enhances the pumpkin and spice flavors.
• Pumpkin Pie Spice: The star seasoning here, giving that classic pumpkin treat vibe with cinnamon, nutmeg, and cloves.
• Granulated Sugar: Sweetens the cake batter just right without making it overly sugary.
• Pumpkin Puree: Adds moisture, natural sweetness, and that irresistible orange hue.
• Neutral Flavored Oil (Avocado Oil Recommended): Keeps the cake tender and moist without a strong taste.
• Unsweetened Soy Milk: Provides moisture and binds the ingredients; unsweetened keeps sweet balance flexible.
• Pure Vanilla Extract: Adds depth and rounds off the flavor perfectly.
• Vegan Butter: Melted for the streusel, it gives the topping that deliciously crumbly texture and richness.
• Brown Sugar: Used in the streusel for a deep, caramel-like sweetness and that perfect crisp texture.
• Cinnamon and Additional Pumpkin Pie Spice in Streusel: Intensify the warm spice notes throughout the topping.
• Powdered Sugar, Soy Milk, Vanilla Extract (for Optional Glaze): Simple ingredients that create a creamy drizzle to finish the cake beautifully.

Make It Your Way

One of the things I love most about this Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe is that it’s really easy to customize. Over the years, I’ve swapped in dairy milk when I’m not vegan, or used maple syrup instead of granulated sugar for a natural sweetness. Your kitchen, your rules—get creative with flavors and textures!

• Variation: I sometimes stir in chopped walnuts or pecans into the streusel for extra crunch and a toasty flavor, which my family adores.
• Dietary Modifications: For gluten-free, I rely on quality all-purpose gluten-free flours like King Arthur; just be mindful it might slightly alter the crumb.
• Spice Level: If you love warm cozy spices, feel free to add a pinch of cloves or ground ginger to the cake batter or streusel.
• Glazing Options: If you want, swap the vanilla glaze for a maple glaze by adding a splash of real maple syrup—it’s heavenly.

Step-by-Step: How I Make Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Step 1: Prep the Dry and Wet Ingredients Separately

I start by preheating the oven to 350°F and greasing my 9×13 inch pan—this size is perfect for a batch that serves a crowd or lasts for several breakfasts. Then, I whisk together all the dry ingredients—flour, baking powder, salt, pumpkin pie spice, and sugar—in a large bowl. This ensures the leavening is evenly distributed. In a separate bowl, I mix the wet ingredients: pumpkin puree, oil, soy milk, and vanilla. Separating these makes combining them later so much easier and avoids overmixing the batter.

Step 2: Combine Gently and Pour Into Pan

Pour the wet ingredients into the dry and use a large spoon to fold them together—stir just enough to combine everything. You don’t want to overmix here, or your cake will end up dense and tough, which would be such a shame. Once combined, pour the batter evenly into your prepared pan and set it aside while you make the delicious streusel topping.

Step 3: Make the Streusel Topping

For the streusel, the magic happens when you mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice. I usually stir with a fork, but my hands can’t resist getting in on the crumbling action—it helps break it down perfectly. The goal is big, rough crumbs that will bake into a crunchy topping. Sprinkle this generously all over the batter in your pan.

Step 4: Bake Until Golden and a Toothpick Comes Out Clean

Bake the cake for 40 to 45 minutes. Keep an eye on it by inserting a toothpick into the center starting at the 40-minute mark—once it comes out clean or with just a few moist crumbs attached, you’re good to go! The top should be golden brown and smelling incredible—trust me, your whole kitchen will thank you.

Step 5: Drizzle the Optional Glaze

While the cake cools slightly, whisk together powdered sugar, soy milk, and vanilla extract for that simple glaze. Drizzle it over the warm (not hot!) coffee cake—you want it to soak in a little without melting entirely. This optional step adds another layer of sweetness and flair, especially if you’re serving it for a brunch or special occasion.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Garnishes

I love to keep it simple—a light dusting of cinnamon or a sprinkle of chopped toasted nuts on top of the glaze adds a nice touch. Sometimes I even add a dollop of vegan whipped cream or a scoop of vanilla ice cream if I’m indulging myself after dinner!

Side Dishes

This coffee cake pairs beautifully with a freshly brewed cup of coffee (obviously), a chai latte, or even a slightly sweetened herbal tea. For brunch, I like serving it alongside fresh fruit salad or a simple green salad to keep things balanced.

Creative Ways to Present

For a festive fall party, I’ve layered the coffee cake cut into squares on a rustic wooden board with mini pumpkins and cinnamon sticks around it. Another fun trick is to cut the cake into small bites and serve on skewers for unique, shareable treats—great for gatherings!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover coffee cake at room temperature, covered tightly with foil or a cake keeper, and it stays fresh for up to two days. After that, I move it to the fridge where it lasts about five days without drying out, thanks to the moist pumpkin.

Freezing

If I have extras, I wrap individual slices tightly in plastic wrap and then foil before freezing. This cake freezes well for up to two months. When you’re ready, just thaw overnight in the fridge to keep it from drying out.

Reheating

Warm up slices in the microwave for about 20-30 seconds or place in a low oven (around 300°F) covered loosely with foil for 10 minutes. Both methods revive the yumminess without drying the cake.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe has become a personal favorite because it’s easy, reliable, and just downright delicious. Every time I bake it, the house fills with that magical smell of fall spices, and I can’t help but savor each bite with a hot cup of coffee. Seriously, if you want a cozy treat that feels both homemade and special, I think you’re going to really enjoy this one. Go ahead, give it a try—you’ll have happy friends and family asking for seconds in no time.

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