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Moist Cinnamon Streusel Pumpkin Coffeecake is a delightful blend of warm spices and rich pumpkin flavors, perfect for cozy mornings or afternoon tea. Its inviting aroma fills your kitchen, promising a sweet treat that marries the comforting tastes of autumn with the indulgent texture of a coffee cake. Topped with a crunchy streusel and drizzled with maple glaze, this recipe is sure to become a beloved favorite in your home.

Why Make This Recipe

Seasonal Flavor: Embrace the essence of fall with the rich taste of pumpkin and warm spices like cinnamon and nutmeg.
Easy to Make: This coffeecake comes together quickly, making it perfect for both weeknight baking and weekend brunch gatherings.
Versatile Enjoyment: Serve it warm with coffee for breakfast, or enjoy it chilled as an afternoon snack. It suits any occasion!

The Moist Cinnamon Streusel Pumpkin Coffeecake is special because it encapsulates the spirit of togetherness and comfort that comes with sharing baked goods. The cake’s moisture and flavor depth are both impressive yet simple, ensuring everyone will come back for seconds.

Step-by-Step Guide to Making Moist Cinnamon Streusel Pumpkin Coffeecake

Here’s how to create your own mouthwatering coffeecake from scratch.

Ingredients

For the streusel:

1/2 cup flour
1/2 cup packed brown sugar
3/4 teaspoon cinnamon
Pinch of nutmeg (cloves and ginger)
4 Tablespoons butter (melted)
1/4 cup chopped pecans

For the coffee cake:

1/2 cup sugar
6 Tablespoons salted butter (room temperature)
3/4 cup pumpkin puree
2 Tablespoons milk
2 Tablespoons sour cream
1 egg
1 teaspoon vanilla extract
1 1/4 teaspoon baking powder
1 cup all-purpose flour
1 1/2 teaspoon ground cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves

For the glaze:

3/4 cup powdered sugar
1/2 teaspoon maple extract
1-2 Tablespoons milk

Optional garnish:

Chopped pecans

Directions

Preheat your oven to 350°F. Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides with butter or cooking spray.
For the streusel, combine flour, brown sugar, cinnamon, nutmeg, cloves, ginger, and melted butter in a medium-sized bowl. Mix with a fork until all ingredients are well incorporated. Set aside.
To prepare the cake batter, beat sugar and room temperature butter together until light and fluffy, about 3-4 minutes. Mix in pumpkin puree, milk, and sour cream until fully combined. Add in the egg and vanilla extract, mixing until smooth.
In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing until smooth.
Spread half of the cake batter into the prepared cake pan. Top with about half of the streusel mixture. Gently spread the remaining batter over the streusel. Sprinkle with chopped pecans and then the remaining streusel on top.
Bake for 24-26 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Allow the cake to cool in the pan for about 5 minutes before transferring it to a cooling rack to cool completely.
To make the glaze, mix together powdered sugar, maple extract, and milk in a small bowl, whisking until smooth. Adjust the thickness as needed by adding more milk or powdered sugar. Drizzle the glaze over the cooled coffee cake and garnish with chopped pecans if desired.

Storing Leftover Moist Cinnamon Streusel Pumpkin Coffeecake

To keep your coffeecake fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature for up to 3-4 days.
Refrigerator: If you want it to last longer, store it in the refrigerator for up to 1 week.
Freezer: For longer storage, wrap slices tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container; it will last up to 3 months in the freezer.

Best Ways to Serve Moist Cinnamon Streusel Pumpkin Coffeecake

Warm and Cozy: Serve your coffee cake warm right out of the oven for a comforting treat on chilly days.
Accompanied by Beverage: Pair it with a hot cup of coffee, tea, or a spiced cider for a delightful morning or afternoon snack.
With Extras: Feel free to add whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.

Tips to Make Moist Cinnamon Streusel Pumpkin Coffeecake

Here are some quick tips to ensure your coffeecake turns out perfectly each time:

Use Fresh Spices: For the best flavor, use fresh ground spices. Old spices lose potency and can dull the overall flavor profile.
Check for Doneness: Ovens vary, so check the cake a few minutes before the suggested baking time to prevent it from overbaking.
Add Texture: Incorporate a bit of oat flour in the streusel for an extra crunchy topping.

Variations

Nut Alternatives: Swap out pecans for walnuts or even omit nuts altogether for a nut-free version.
Dairy-Free Option: Substitute butter with vegan butter and use plant-based milk and sour cream to make this recipe dairy-free.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can absolutely use fresh pumpkin. Just be sure to cook and puree it until smooth.

Q: How do I keep it moist?
A: Make sure not to overbake the cake; once a toothpick comes out with a few moist crumbs, it’s ready to be taken out of the oven.

Q: Can I double the recipe?
A: Certainly! Just ensure you use a larger pan and adjust the baking time accordingly, checking for doneness.

Dive into the heartwarming flavors of fall with this Moist Cinnamon Streusel Pumpkin Coffeecake. It’s not just a treat; it’s an experience. Enjoy making it, sharing it, and savoring every delicious bite!