Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake

Somehow I have been trying to get this recipe posted for an entire week and it just.has.not.happened. Every single night, 7:30 hits- Hugo goes to sleep, and I also feel like I have been run over by a truck. This pregnancy is taking everything out of me you guys. I hate to complain here, you know I want to keep it all sugary sweet and delicious all the time. But man I a struggling to get anything done ever. I have so many great ideas for fall recipes and it just seems harder and harder to get off the couch the minute that I am free motherly duties. ALL YOU MOM BLOGGERS OUT THERE- how the heck do you do it? Seriously what am I missing here?

Pumpkin Streusel Coffee Cake

Anyway- what I am missing in this moment is this cake which as you can imagine is long gone since I made it a week ago! It was the yummiest pairing with a warm cup of coffee and I totally brought hunks of it wrapped in foil to the playground to give to all my Mom friends, (whatever I like to win people over with baked goods.)

The cake itself is my favorite pumpkin cake recipe, which is so full of pumpkin that it has an almost custard-like texture. It’s just so moist and delicious- almost like pumpkin pie in cake form. Inside the cake is the most decadent cinnamon sugar layer that is gooey and all cinnamon-roll-like. A crumb topping finishes the whole thing off and leaves us with one perfect fall treat. Even in my exhausted stupor, seeing the pics of this all over makes me desperate to make it again!

Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake

Yield: 1 - 10 inch cakes.


For the Cake:

  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups light brown sugar
  • 4 large eggs
  • 3/4 cup vegetable oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup whole milk

For the Cinnamon Filling:

  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder, for color not for taste- you can leave it out if you want.

For the Crumb Topping:

  • 2 cups of flour
  • 2/3 cup brown sugar
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, melted

For the Glaze:

  • 6 tablespoons of butter
  • 1 1/2 cups of powdered sugar
  • 2-3 tablespoons of milk


First prepare the filling:

  1. In a small bowl stir together the brown sugar, cinnamon & cocoa if using. Set aside.

Next prep the crumb topping:

  1. Melt the butter in a heat proof bowl and stir in the flour, sugar and cinnamon until crumbs form. Set aside.

For the cake:

  1. Preheat oven to 350F. Butter and flour a 10-inch ring pan, or a 9x13 pan. Set aside.
  2. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
  3. In another bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, about 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
  4. Pour half the batter into the prepared pan. Sprinkle the filling over the batter- trying to avoid the edges. Pour the second half of the batter over the filling. Sprinkle the crumb topping over the batter.
  5. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

For the Glaze:

  1. While the cake is cooling prep the glaze. Melt the butter in a small saucepan, swirling the pan, barely stirring but keeping an eye on it until it gets toasty brown. Remove from the heat and let it cool slightly.
  2. Whisk in the powdered sugar and add the milk- a few drops at a time, whisking until the glaze is smooth and creamy.
  3. Drizzle glaze over the cooled cake and serve room temperature, chilled or warm- all are delicious!


Base pumpkin cake recipe adapted from: Food and Wine

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Audra, some people are hardier than others. My mother was like an ox; as, I’m sure, are the women who have huge families. I wish I had that kind of stamina!

    Don’t drive yourself to exhaustion to do what you think should get done. Get the rest you need; chill out during whatever personal time you want. Never stress over creating content; all of your fans will be patient.

    Publish less, and if you can delegate tasks (shopping, prepping, baking) to friends or interns, and focus your personal imprint on the writing and photography, do so. If I can help you somehow, I volunteer; I’m best used for proofreading.

  2. What Karen said! Having never been pregnant, I cannot imagine what you’re going through with one in the oven and one in the here-and-now!

    I am happy to wait patiently for your wonderful recipes: more time between tempting goodies is not a bad thing.

    Take good care of yourself!

  3. I just attempted to make your Pumpkin Streusel Coffee Cake in a bundt pan and it was a flop. I have since noticed that your recipe calls for a 10-once RING pan. I tried the cake and it is not sweet at all. I am wondering if when your recipe calls for brown sugar, if it is lightly packed or just loosely measured? Besides me using the wrong pan, that might be the reason the cake was a disaster.

    1. Oh I am so sorry you had problems with the cake. Yes- it’s meant to be in a ring pan because of the crumb topping, but you could also use a 9×13 baking dish.

      The cake itself is not meant to be overly sweet- the sugary filling, topping and glaze all add so much sugar that the not too sweet cake seems to balance it out.

      Unless otherwise noted, brown sugar should always be packed. I’m sure if this was unclear- I will update the recipe!

  4. I’m not a Mommy blogger, but I am someone who was pregnant with her second little one while having a 1 1/2 year old at the same time! So, you’re not missing anything! You’re growing a life while having to still do all of your day to day “stuff.” You’ll get through it and I promise, you’ll be so glad your little ones are close in age. Congratulations on your baby girl. Hugo is going to love being a big brother, at least until he has to start scaring all boys away. :)

  5. It’s hard enough with one child and no pregnancy to have the energy to get work done at the end of the day! I really have to push myself. This cake looks so amazing, though, and makes up for any extra time it took to post!

  6. Oh my goodness this pumpkin cake looks outta sight delicious. I have only recently found you in the last several months, just wanted to say you have a beautiful blog and soooo many wonderful things I want to make. I have a logistical type question for you about this cake-do you think it is best to let it cool streusel side down on the rack and then flip to the cake plate, because otherwise there’s gonna be a lot of flipping going on. I know that’s a silly question. Also please, please, please..could you tell me where you got that gorgeous cake plate. I have a weakness for cake plates and this one is just amazing!! Thank you :) this

    1. I definitely would let the cake cook 100% before flipping! I put a plate over the pan to flip and then invert onto the cake stand. I didn’t lose much of the crumble topping at all!

      The cake stand is from a store called Fishs Eddy :)

  7. I feel your pain as a mommy blogger with three kids. Everything just seems to take longer and I really have to prioritize. It has meant that sometimes my kids are helping to pack their lunches or helping out more with the puppy. I think it’s great for them to have more responsibilities and to see me so passionate about my blog. Pregnancy is hard and I’m sure it’s making you extra tired. You deserve to take the time to put your feet up!

  8. Lovely cake Audra! I just realized that you are expecting baby number 2, congrats! I’ve been following your blog with Hugo, especially since I was pregnant around the same time with baby James. I’ve been curious to see how blog mommies are doing with more than one baby, and you are doing an amazing job! I try my best to create a blog calendar so that I have ideas in the works as I get motivated or have to blog which has super helped with having a lil one running around now. The key is to stay flexible, and I also make baked treats while he naps, or do more recipe development on the weekends when dada can keep and eye on kiddo. Looking forward to hearing about your new baby journey!

    1. Thanks Jessica! Yeah a calendar really helps. I have been better about using my planner. I think that I just need to plan ahead better. Even when I have a few hours I often am tired so just relax or get distracted. I need to stay organized!

  9. All of the feelings you just expressed here are WHERE I AM AT RIGHT NOW. Except instead of motherly duties, it’s med school duties. Why are couches so comfy?

  10. I have had my eye on this coffee cake since the first time I saw it on Pinterest and I finally had a chance to make it last night. I have compliment you on that beautiful picture as that’s what really drew me in. It’s gorgeous! So I made this and it is delicious! Not as nice looking as yours, but the taste was awesome so that made up for it. That being said, I just have a couple of questions if you have a minute. (which I doubt because as I can see you definitely have your hands full!) First, is the 2 cups of flour for the topping really necessary? I ask because it seems like a lot, and it looked like a lot on my cake. It was so dry and I was actually blowing a bunch of it off when done. Did I do something wrong? Also, I’ve made brown butter icing before and I’m great at browning the butter, lol, but I always have this same problem, which is when I add the powdered sugar and milk it becomes gummy, oily. I spend a lot of time playing with it then, adding more sugar, warming it up…. Anyway, it looked terrible but tasted great. I can see why you chose brown butter icing for the finishing touch. Do you have any idea what I could be doing wrong? Should I wait for the butter to completely cool, as I’ve never done that. Or warm up the milk? Any ideas would be appreciated. Thanks!

  11. I’m asking the same question about the 2 cups of flour in the topping? Is that amount correct? Thank you! I’m looking forward to making this cake since I have pumpkin in my pantry to use up.

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