Cinnamon Streusel Pumpkin Coffee Cake is the perfect fall dessert. You have that warm and flavorful pumpkin coffee cake with a perfectly sweet streusel over the top. Nothing beats a coffee cake in my books, and this recipe is so easy to make. Watch it become an instant family favorite.
Pumpkin Coffee Cake with Yellow Cake Mix
I am a huge fan of taking a basic boxed cake and transforming it to give you a higher quality flavor. This cinnamon streusel pumpkin coffee cake uses a yellow cake mix that is dressed up to give you a really flavorful and moist coffee cake. I was able to whip this recipe up within 5-10 minutes and get it in the oven. Be warned, the smell of this pumpkin coffee cake in the oven is exactly what fall is made of. Cinnamon and pumpkin come together to fill your home with spice and warmth.
Pumpkin Streusel Coffee Cake
I am beyond ready for all things pumpkin. Pumpkin is a huge favorite in our home. From pumpkin cookies to cakes and all things in between. I love making sweet and savory dishes that have pumpkin flavors bursting through. This pumpkin coffee cake is really good served with a warm cup of coffee or even a glass of milk for the younger crowd.
A Few Of Our Favorite Pumpkin Recipes
How To Make Cinnamon Streusel Pumpkin Coffee Cake
You all will love how simple the steps are to make this recipe. A simple coffee cake base, and then you add in a streusel that is a breeze. A homemade rich and flavorful pumpkin coffee cake with a sweet streusel and icing drizzled over the top so each bite is heavenly.
Ingredients for Cinnamon Streusel Pumpkin Coffee Cake
Directions for Cinnamon Streusel Pumpkin Coffee Cake
- 4 eggs
- 1/4 cup water
- 1 package yellow cake mix
- 1 package 3.4 oz. box Vanilla Pudding Mix
- 2 Tbsp. Pumpkin Pie Spice Seasoning
- 1/4 cup oil
- 1 cup sour cream
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- 1 cup sugar
- 1 cup chopped walnuts
- Icing Ingredients
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 to 3 Tablespoons whole milk
In a Large Bowl beat together the Eggs, Water, Cake Mix, Pumpkin Pie Spice & Pudding Mix
Stir in the Oil and Sour Cream until Well Mixed
In a separate bowl combine Brown Sugar, Cinnamon, Sugar, and Walnuts and mix well
Spray a 9x13 Baking Pan with Cooking Spray, or Line it with Parchment Paper
Pour half the Batter into the Bottom of the 9x13 Baking Pan
Top with Half the Topping Mixture and spread evenly
Top with the remaining batter
Sprinkle with remaining streusel topping
Bake at 400 degrees for 35-40 minutes until the center is set and a toothpick comes out clean
Allow cooling completely.
Mix icing together in a small bowl and drizzle over the entire cake. I like to use a Wilton Icing Bottle to drizzle the Icing and get an even look.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 271 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 37mg Sodium: 256mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 3g
How To Store Pumpkin Coffee Cake
You can store your coffee cake on the counter for 3-4 days. Or if you want to store in the fridge for 4-5 days. Then slice and serve when you are ready.
Can You Freeze Pumpkin Coffee Cake
Yes, you can freeze any leftover pumpkin coffee cake you might have. Just allow it to fully cool down, and then wrap tightly with aluminum foil and store in the freezer. I like to wrap in aluminum foil and then place in a freezer bag for extra protection.
How To Serve Pumpkin Streusel Coffee Cake
- Serve with a cup of coffee
- Pair with a brunch menu
- As A Dessert
- A scoop of ice cream on the side
I have made this coffee cake recipe during the holidays to serve at family gatherings. It is always a hit.
Look at how amazing this sweet coffee cake recipe is. What I love is it is different than your basic coffee cake recipe and fits the fall and winter season. Create a breakfast that your kids and adults will cheer about.
What is your favorite way to eat coffee cake?