Pumpkin Coffee Cake with Spiced Pecan Streusel

pumpkin bundt cake with glass of milk, cup of pecans, stacked plates, white napkin, and white pumpkin around

Pumpkin Coffee Cake with Spiced Pecan Streusel

Simple and easy, but oh so delicious! That's the perfect way to describe this Pumpkin Coffee Cake with Spiced Pecan Streusel. Made in one bowl, ready in an hour or LESS, moist, perfectly sweet, and really just the perfect breakfast cake. SO. GOOD.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 404kcal

Ingredients

Streusel

½ cup brown sugar firmly packed
½ cup pecans chopped
1½ teaspoons pumpkin pie spice
2¼ teaspoons all purpose flour
⅛ teaspoon salt

Cake

3 cups all purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1½ teaspoons pumpkin pie spice
¾ cup vegetable oil
1 cup whole milk
3 large eggs
1½ teaspoons vanilla extract
1 cup pumpkin purée

Instructions

Streusel

In bowl of food processor, combine brown sugar, pecans, pumpkin pie spice, flour, and salt.
Pulse until pecans are finely chopped.
Set aside.

Cake

Heat oven to 350℉/177℃.
Spray bundt pan with baking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Add vegetable oil, milk, eggs, vanilla, and pumpkin purée.
Mix until smooth.
Pour half of batter into prepared pan.
Top with streusel, being careful not to let it touch the sides or center of the pan.
Top with remaining batter.
Bake for 45 minutes, or until cake tests done.

Notes

You need to use pumpkin puree for this recipe, NOT pumpkin pie filling.
Be sure to check the expiration date on your baking powder and baking soda.
This cake mixes better when all the ingredients are room temperature.
If you would like, you can make a vanilla glaze to go on top!
Let the cake cool completely before turning out of the pan!

Nutrition