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Crispy Pumpkin Streusel Coffee Cake

Crispy Pumpkin Streusel Coffee Cake - featured image
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A nostalgic, moist pumpkin coffee cake with a shatteringly crisp oat and pecan streusel topping, designed to capture the essence of autumn comfort food.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (for streusel)
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats (old-fashioned)
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan thoroughly and line with parchment paper if desired.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until smooth.
  4. In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing on low speed or stirring by hand until just combined. Do not overmix.
  6. In a medium bowl, combine 1 cup flour, brown sugar, cinnamon, and chopped pecans. Pour in melted butter and mix with a fork or pastry cutter until coarse crumbs form.
  7. Pour batter into the prepared pan and spread evenly. Sprinkle streusel generously over the top, pressing down slightly to adhere.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure eggs and butter are at room temperature for best emulsion. Do not overmix the batter to avoid a tough cake. The streusel stays crispiest when served fresh; if storing, keep uncovered or loosely covered to maintain texture. For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: pumpkin coffee cake, streusel topping, fall baking, crispy coffee cake, pumpkin recipe, oat crumble, autumn breakfast

Find it online: https://perkypan.com/crispy-pumpkin-streusel-coffee-cake-easy-best-fall-recipe/