The weekend may be over, but this pumpkin coffee cake with cinnamon streusel makes every morning feel like the perfect fall day.
Last weekend Will and I went to a pick-your-own pumpkin patch nearby (checking that one off the fall bucket list!). It was the ultimate fall activity, and even though we didn’t have quite the ideal crisp autumn weather, all of the pumpkins, hay bales, and decorations made it fell like autumn. It is no secret that I love pumpkin-flavored items, but I have determined this season that there are really only a few that I reach for time and time again. Pumpkin breads are one of them. My go-to snack, hostess gift, brunch contribution, dessert or potluck item in the fall is pumpkin chocolate chip bread, but I have recently been loving the pure pumpkin spice flavors, uninterrupted by chocolate.
Don’t get me wrong, chocolate is always a good answer, but lately the cinnamon toppings have been winning in combination with pumpkin baked goods. Around this time last year my family visited my sister in Blacksburg and spent the weekend at Smith Mountain Lake. It was the best fall weekend and I came prepared with pumpkin coffee cake with cinnamon streusel swirl and topping. It took the trophy for my favorite pumpkin-spiced item at the time, but I didn’t have the chance to make it again the rest of the season.
Since pumpkin-spice season began this year (aka September 1 – not ashamed) I have been wanting to make this coffee cake again. The pumpkin provides the perfect amount of moisture and the spices give it the most delicious pumpkin-y flavor. Cinnamon streusel is swirled throughout the center of the cake as a happy surprise when the bundt is cut, but also sprinkled on the bottom of the cake for an extra cinnamon crunch. The ribbon of cinnamon streusel throughout the center of the cake adds to the moisture and spice of the delicious breakfast treat, and enhances the pumpkin flavor perfectly. So so so good!
Welcome to fall in the south, where bundt pans make breakfast pretty, monograms make aprons lovely, and we embrace the season (and the seasonal flavors) before the weather arrives. I’m already excited for next weekend with this pumpkin coffee cake with cinnamon streusel nearby! :)
Pumpkin Coffee Cake with Cinnamon Streusel
Pumpkin Coffee Cake
4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups pure pumpkin puree
1 cup packed dark brown sugar
1 cup vegetable oil (or melted coconut oil)
½ cup pure maple syrup
½ cup milk
2 ½ cups flour
1 cup brown sugar, packed
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) butter, melted and cooled to room temperature
To make Pumpkin Coffee Cake
Preheat the oven to 350 degrees F. Use nonstick cooking spray to grease and lightly flour a bundt pan (you can also use a 9-inch square or round baking pan). Set aside.
In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves until combined.
In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup and milk together until combined.
Pour the wet ingredients into the dry ingredients and stir until the mixture is just combined and there are no streaks of flour. The batter will be very thick, but do not overmix it.
Pour half of the batter into your prepared pan. Sprinkle half of the streusel crumb mixture onto the batter in the pan. Fill the pan with the remaining batter and top with the rest of the streusel crumbs. Bake for 45-55 minutes. When a skewer or a cake tester comes out of the cake clean, the cake is done.
To make Cinnamon Streusel
In a small bowl combine the flour, brown sugar, and cinnamon. Pour the melted butter over the flour mixture and toss with your hands until large crumbs form.
Cake slightly adapted from Sally’s Baking Addiction.