Pumpkin Coffee Cake with Oatmeal Streusel Topping

A moist and fluffy pumpkin coffee cake recipe with a crumbly sweet cinnamon oatmeal streusel topping. Perfect for breakfast, dessert, or as a snack!

*I was not financially compensated for this post. I received a few samples from Flahavan’s for review purposes. The opinions are completely my own based on my experience.*

This post may contain affiliate links.

It’s the time I waited patiently for all summer – fall baking season! I know everyone loves summer and hot weather but not me. I’ll take cooler temps, sweaters, and bonfires over humidity and mosquitoes any day. Who among us does not love hearty comfort foods and baked goods laced with cinnamon? Especially when those baked goods contain the most quintessential of fall produce – pumpkin! Pumpkin creeps into everything this time of year and I love it. Pumpkin desserts are just downright tasty. I wanted to step away from the more common pumpkin desserts like pie but still keep the homey comfort factor that comes with it. This Pumpkin Coffee Cake with Oatmeal Streusel Topping does the trick. It’s got everything that we love about fall. And like all good things in life, it’s best enjoyed with a cup of coffee.

Start by preheating the oven to 350 degrees. Next up is to grease and flour a 9″ springform pan. In a mixing bowl, combine 1 3/4 cups AP flour, 1 1/4 tsp. baking powder, 1/4 tsp. baking soda, and a pinch of salt. Stir together with fork. Add 1 stick of softened unsalted butter to a Kitchen Aid mixer and beat for a minute or so with the paddle attachment. To the butter, add 1/2 cup sugar and 1/2 cup packed dark (or light) brown sugar. Beat for another 2-3 minutes until light and fluffy. Add 1 Tbsp. vanilla extract and 2 large or 3 small eggs and mix for another 30 seconds. Next up is to add the flour mixture and pumpkin puree alternately, starting and ending with the flour mixture. Add 1/3 of the flour and mix together. Then half of the pumpkin puree and mix together. Repeat until all the flour and pumpkin is incorporated. The batter will be light and fluffy.

Now for the good stuff – the oatmeal streusel topping. Streusel topping is totally what makes coffee cake. This one is sweet, full of cinnamon, and has an awesome texture. The texture comes from the addition of oats. I used Flahavan’s Irish Oatmeal in this recipe and was super happy with it. This oatmeal has great structure and flavor. I love that Flahavan’s is one of Ireland’s oldest family-owned companies and is known for their sustainable food production. Oats are so much more than a creamy breakfast food! To make the topping, combine 1 1/2 cup oats, 1/2 cup AP flour, 3/4 cup packed brown sugar, 2 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and a generous pinch of salt. Mix together. Slowly drizzle 6 Tbsp. of melted unsalted butter into the mixture and mix together until it is incorporated into the streusel. The mixture should be chunky and well, streusel-like.

Pour the pumpkin coffee cake batter into a greased and floured 9″ springform pan. If you don’t have a springform pan simply use a round 9″ cake pan. Sprinkle the streusel topping over the batter. This recipe makes a lot of streusel. You can use as much or as little as you like but I love streusel so I say add all of it. Place the pan into a preheated oven and bake for 45 minutes. A toothpick should come out clean when poked in the center of the cake.

After 45 minutes you should have a nice and fluffy pumpkin coffee cake! This cake rises quite a bit – it’s not a dainty little coffee cake. Remove the cake from the oven and let cool completely before removing the sides from the springform pan. This will prevent the cake from sticking to the sides.

I love old fashioned desserts like this. It’s fun to imagine your grandparents and great grandparents sitting around the table enjoying desserts like this while sipping cups of coffee. There’s something so timeless about it. Although I am grateful for the invention of the Kitchen Aid mixer. I’m not sure what people did before it.

You simply cannot enjoy pumpkin coffee cake without coffee so brew a pot and dig in. And if you’re more of a tea-drinker, err, I guess I’ll let it slide. This makes the perfect breakfast or dinner treat to serve guests during the holiday season. It’s easy to make everyone will love it. Here’s to fall, old fashioned desserts, and traditionally milled oats!

Pottery by Bill Gossman.

5 from 5 votes

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Pumpkin Coffee Cake with Oatmeal Streusel Topping

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hrs

 

A moist and fluffy pumpkin coffee cake recipe with a crumbly sweet cinnamon oatmeal streusel topping. Perfect for breakfast, dessert, or as a snack!

Course: Dessert

Cuisine: American

Servings: 8

Calories: 533 kcal

Author: Christine

Ingredients

• 1 3/4 cups AP flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• pinch salt
• 1 stick unsalted butter
• 2 large eggs or 3 small eggs
• 1 Tbsp. vanilla extract
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 1 heaping cup pumpkin puree
• 1 1/2 cup oats
• 1/2 cup AP flour
• 3/4 cup packed dark brown sugar
• 2 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• pinch salt adjust to taste
• 6 Tbsp. melted unsalted butter

US Customary - Metric

Instructions

1. Heat oven to 350 degrees.

2. Grease and flour a 9" springform pan.

3. For the batter: Combine 1 3/4 cups AP flour, 1 1/4 tsp. baking powder, 1/4 tsp. baking soda, and a pinch of salt in a mixing bowl. Stir to combine.

4. Add 1 stick of softened unsalted butter to a Kitchen Aid mixer and beat for a minute or so using the paddle attachment. Add 1/2 cup sugar and 1/2 cup packed dark (or light) brown sugar. Beat for 2-3 minutes until light and fluffy.

5. Add 1 Tbsp. vanilla extract and 2 large or 3 small eggs. Beat for another 30 seconds or so.

6. Add the flour mixture and 1 heaping cup of pumpkin puree to the butter/sugar mixture alternately, starting and ending with the flour mixture. Add 1/3 of the flour mixture and beat. Add 1/2 of the pumpkin puree and beat. Continue until all of the flour and pumpkin is added. The batter should be light and fluffy.

7. For the streusel: Combine 1 1/2 cup oats, 1/2 cup flour, 3/4 cup packed dark brown sugar, 2 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and a generous pinch of salt to a bowl. Stir to combine. Drizzle 6 Tbsp. of melted unsalted butter into the mixture and stir to combine. The mixture should consist of large chunks.

8. Pour the batter into greased and floured pan and spread evenly. Add desired amount of the struesel topping on top of batter.

9. Place pan in oven and bake for 45 minutes or until toothpick comes out clean.

10. Remove pan from oven and cool completely before removing sides of springform pan.

Recipe Notes

Recipe adapted from Pretty Simple Sweet.

Dark or light brown sugar can be used in this recipe.

Use a round 9" cake pan if you do not have a springform pan.

Nutrition Facts

Pumpkin Coffee Cake with Oatmeal Streusel Topping

Amount Per Serving

Calories 533

* Percent Daily Values are based on a 2000 calorie diet.