Moist Pumpkin Streusel Coffee Cake

a square of pumpkin crumb cake with a fork taking a bite.

5 from 11 votes

Moist Pumpkin Streusel Coffee Cake

Pumpkin puree, warm spices, and a cinnamon streusel topping with pecans build the flavors of this fall coffee cake. It’s made from scratch and works beautifully for either a brunch or dessert.12

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: autumn, baked goods, cake, coffee cake, dessert, fall, pumpkin

Servings:

Calories: 330kcal

Author: Mikayla M.

Equipment

1 9x9 Pan
Food processor or blender *see Notes

Ingredients

230 grams all-purpose flour 1 2/3 cups
118 grams brown sugar 3/4 cup
160 grams white sugar 3/4 cup
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg ground
1/2 teaspoon cloves ground
113.6 grams unsalted butter 4 oz/8 tablespoons
60 grams pecans 1/2 cup
50 grams rolled oats 1/2 cup
260 grams pumpkin puree 1 1/4 cups
1 large egg
118.3 mililiters milk 1/2 cup
1 teaspoon vanilla

Instructions

Preheat your oven to 350°F and cut the butter into tablespoon sized chunks. (If measuring solely by grams, that's 14.2 gram chunks).
Chill the butter while you assemble the rest of the ingredients.
Place the flour, both sugars, baking powder and soda, salt, and spices into the food processor. Add in 5 tablespoons, or 71 grams, of the chilled butter.
Pulse until is forms coarse crumbs, then dump it into a bowl.
Return 2/3 cup of the crumb/flour mixture into the food processor, then add in the remaining butter, pecans, and oats.
Pulse until coarse and crumb-like. Refrigerate while you finish the batter.
In a separate bowl combine the pumpkin, egg, milk, and vanilla. Stir until smooth.
Add the flour mixture into the wet ingredients and fold it together. There will be chunks from the cold butter, and that's good!
Pour into your pan and gently smooth so it's level. Sprinkle the pecan/oat mixture from the fridge over the top in an even layer.
Bake for 40 minutes or until a toothpick comes out clean.
Let cool for 20 minutes before serving. Store on the counter, covered, once cooled.

Notes

*A food processor or blender makes this recipe go really fast, but it's NOT a necessity. You can do this by hand, with a little patience. Use a fork, a pastry blender, or your fingers to work the cold butter into the flour just as the food processor would. You'll need to repeat this to make the crumb topping, and the nuts will need to be chopped by hand first.

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