Pumpkin Coffee Cake with Spiced Pecan Streusel

The prettiest, easiest, and most delicious Pumpkin Coffee Cake with Cinnamon Pecan Streusel for all of your Fall baking needs! Every bite is moist, pumpkin-y, perfectly sweet, with a little bit of crunch from the streusel…SO. GOOD. Whether you’re searching for a delicious holiday breakfast or a simple show-stopping bundt dessert, this cake is everything you need! Oh, and the best part? This cake is made all in one bowl, using pantry staples, and pretty much ready to eat in an hour or LESS! It really doesn’t get better than that. Be sure to bake this for Thanksgiving, Christmas, or just on a cool Fall morning when you need a deliciously pumpkin coffee cake!

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

→ This post is also available as a Web Story: Pumpkin Coffee Cake

About The Recipe

It might only be Tuesday, BUT with pumpkin season coming to an end and Thanksgiving this week, we decided to keep the sweet pumpkin breakfast theme going. Honestly, this cake is perfect. Everything from the flavor, the soft texture, and ease to make is just too good not to share.

Honestly, there’s really no better way to start your holiday mornings. Every bite is cozy, moist, perfectly sweet, and just subtle hints of spice running throughout.

pumpkin coffee cake on upside down white plate with glass of milk, white napkin, white pumpkin, cinnamon sticks, and pecans around

As a firm lover of all things pumpkin, but especially a lover of coffee cakes, I think this cake might just be one of my favorite coffee cakes we’ve ever baked! There’s just something so comforting with every bite.

Though, for some reason, this week has been a bit of a struggle when it comes to testing and developing recipes. Maybe it’s because we’ve been baking for the blog AND for Thanksgiving dinner, but we’ve persevered and gotten through it!

This cake took two test bakes to get right. We realized the first recipe just wasn’t working for us. It was dense, dry, crumbly…it tasted good, but it just wasn’t right. We knew we could do better.

Which resulted in us scrapping the original recipe and started over again. We changed the cake from a more tradition coffee cake (cream butter and sugar in a mixer, etc.) to something much easier! Because, let’s be real, during the holiday’s, the less dishes to wash, the better life is!

So, when re-developing this recipe, we changed it to an oil based cake and made it so all you’d need is one mixing bowl and one food processor bowl. Literally two dishes and then your bundt pan! It doesn’t get any easier.

The absolute best cake to bake during the holiday season!

pumpkin coffee cake with slice missing, streusel around, cinnamon sticks, white pumpkin, white napkin, and glass of milk

Equipment Needed

Ingredients

For The Streusel:

  • Pecan Halves
  • Pumpkin Pie Spice
  • Brown Sugar
  • All-Purpose Flour
  • Salt
pecan halves, pumpkin pie spice, salt, brown sugar, and flour in glass bowls

For The Cake:

  • All-Purpose Flour
  • Granulated Sugar
  • Pumpkin Pie Spice
  • Baking Powder
  • Baking Soda
  • Salt
  • Vegetable Oil
  • Whole Milk
  • Eggs
  • Pumpkin Purée
  • Vanilla Extract
vanilla extract, eggs, vegetable oil, salt, baking soda, baking powder, flour, milk, pumpkin puree, and sugar in glass bowls on marble counter

Instructions

In the bowl of a food processor, combine the pecan halves, brown sugar, flour, pumpkin pie spice, and salt. Pulse until pecans are well chopped.

In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

Add vegetable oil, milk, eggs, pumpkin puree, and vanilla. Whisk until thoroughly combined.

Pour about 1/2 of the batter into the greased bundt pan. Add most of the streusel, (optional) reserving about 1 Tablespoon. Be careful when adding the streusel because you don’t want it touching the sides of the pan. Pour the remaining cake batter over the streusel.

Bake at 375 for 45 minutes, or until the cake tests done. Let cool in the pan for at least 30 minutes before turning out. Sprinkle top with remaining streusel, if desired.

How To Store

You can keep this cake stored in a covered cake plate for about 3-5 days, in the fridge for about a 8-9 days, or even freeze the whole cake (or individual slices!) for a couple months! It’s such a wonderful cake.

If you choose to freeze this cake, remember to set the cake out on the counter and allow to thaw at room temperature!

Substitutions

  • You can use walnuts in the streusel.
  • If you don’t have pumpkin pie spice, you can use just cinnamon or a mix of the individual spices.
pumpkin coffee cake with three slices on white plates in front of bundt cake

Expert Tips

  • 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!

When you make this Pumpkin Coffee Cake with Spiced Pecan Streusel, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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.
5 from 4 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 12
Calories 404 kcal

Ingredients
 

Streusel

  • ½ cup brown sugar, firmly packed
  • ½ cup pecans, chopped
  • 1 ½ teaspoons pumpkin pie spice
  • 2 ¼ teaspoons all purpose flour
  • teaspoon salt

Cake

  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ cup vegetable oil
  • 1 cup milk
  • 3 large eggs
  • 1 ½ teaspoons vanilla
  • 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 degrees F.
  • 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

Serving: 1sliceCalories: 404kcalCarbohydrates: 54gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 485mgPotassium: 154mgFiber: 2gSugar: 28gVitamin A: 3282IUVitamin C: 1mgCalcium: 84mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
– Still Hungry? –

Here are a few recipes may like!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.