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A moist and perfectly spiced pumpkin coffee cake topped with a crispy brown sugar-pecan streusel, perfect for breakfast, brunch, or dessert any time of year.

Ingredients

Scale
  • 1/2 cup butter, softened (1 stick)
  • 1 1/2 cups sugar
  • 1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling)
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup sugar (for streusel)
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon (for streusel)
  • 4 tablespoons butter, melted (for streusel)
  • 2/3 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour a 12-cup bundt pan.
  2. In a large bowl, beat softened butter and sugar until creamy, then add canned pumpkin and eggs and mix until combined.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, salt, and ground cloves until evenly mixed.
  4. Add the dry ingredients to the pumpkin mixture and beat on medium speed for 1 minute, scrape the bowl, then beat 2 more minutes until smooth.
  5. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula or spoon.
  6. Make the streusel by combining flour, granulated sugar, packed brown sugar, cinnamon, melted butter, and chopped pecans; stir until crumbly.
  7. Sprinkle the streusel evenly over the batter in the bundt pan.
  8. Bake 50–55 minutes, or until a toothpick inserted near the center comes out clean; if the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
  9. Cool the cake in the pan on a wire rack for 15 minutes.
  10. Run a knife around the edges, invert the cake onto a plate, then invert again onto a serving plate so the streusel is facing up.
  11. Let the cake cool completely before slicing.

Notes

Always use canned 100% pure pumpkin; pumpkin pie filling has added sugar and spices which affect taste and texture., Let butter and eggs come to room temperature for smoother batter., Measure flour by spooning and leveling to avoid dry or dense cake., Mix batter just enough to combine to prevent toughness., Grease and flour bundt pan well and loosen edges gently before flipping., When checking doneness, avoid poking streusel; toothpick should come out clean or with moist crumbs., For softer streusel, reduce bake time or tent with foil in last 10 minutes., Nut swaps (walnuts) or oats if nuts are omitted can be used for texture., Optional glaze: 1 cup powdered sugar, 1–2 tbsp maple syrup, splash of milk., Mini versions can be baked in mini bundt pans or muffin tins (18–25 minutes bake time)., Store covered at room temp up to 2 days, refrigerated up to 5 days, or freeze up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-streusel-coffee-cake/