Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

If you’re anything like me, the first sign of fall means pumpkin everything — and this Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe is one of my all-time favorites to make for breakfast or afternoon snack. It’s that perfect combo of moist pumpkin cake, warm spices, and a crunchy cinnamon streusel topping that just melts in your mouth. Plus, you can drizzle an optional glaze on top for a little extra decadence (which I totally recommend). Trust me, once you try this recipe, you’ll want to make it over and over again.

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Ingredients & Why They Work

Every ingredient in this Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe serves a purpose. The pumpkin and warming spices bring cozy autumn vibes, while the vegan butter and sugars make sure the cake is indulgent but not overly heavy. Here’s the inside scoop on each key ingredient.

• All-purpose flour: Creates that classic cake structure; you can swap for gluten-free flour if needed.
• Baking powder: Gives the cake a nice rise so it stays tender, not dense.
• Salt: Enhances the sweetness and spices — don’t skip it!
• Pumpkin pie spice: The magic blend of cinnamon, nutmeg, and cloves that screams fall.
• Granulated sugar: Adds sweetness and helps with the cake’s texture.
• Pumpkin puree: The star ingredient, lending moisture and rich flavor without making the cake soggy.
• Neutral oil (I use avocado oil): Keeps the crumb tender without overpowering flavors.
• Unsweetened soy milk: A plant-based milk that blends seamlessly; you can use your favorite dairy-free milk.
• Pure vanilla extract: Deepens the flavor and balances the spices.
• Vegan butter (for streusel): Melts into the topping to make it deliciously crumbly and crispy.
• Brown sugar (for streusel): Adds molasses notes and chewy texture to the topping.
• Cinnamon & pumpkin pie spice (for streusel): Amp up the autumnal flavors in every bite.
• Powdered sugar, soy milk & vanilla (optional glaze): A simple but silky glaze that adds just the right touch of sweetness.

Tweak to Your Taste

One of the things I adore about this Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe is how flexible it is. I’ve played around with a few tweaks over time, and you should definitely feel free to get creative too!

• Spice it up: I sometimes add a pinch of ginger or even a hint of cardamom to intensify the fall flavors — it gives a lovely warm kick.
• Gluten-free swap: I’ve successfully made this cake using a gluten-free all-purpose blend like Bob’s Red Mill; just keep an eye on the batter consistency.
• Make it nutty: Chopped walnuts or pecans folded into the streusel add wonderful texture and a toasty flavor.
• Lighten it up: For a less sweet version, you can reduce the sugar slightly or skip the glaze altogether.

Step-by-Step: How I Make Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Step 1: Get Your Oven Ready and Mix Dry Ingredients

First things first, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch pan. I like to line mine with parchment paper if I have some handy — makes cleanup easier and helps the cake release effortlessly. Next, whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar in a large bowl. This ensures everything is evenly combined and spices distribute beautifully throughout your batter.

Step 2: Whisk Wet Ingredients Together

In a separate bowl, combine pumpkin puree, neutral oil (avocado oil works wonderfully here), unsweetened soy milk, and vanilla extract. Whisk everything until smooth and well blended. Using room temperature ingredients helps the batter come together effortlessly — I always take my milk out of the fridge early to warm slightly.

Step 3: Combine Wet and Dry, Then Pour

Pour the wet ingredients into the dry and stir gently with a large spoon until just combined. This is key: don’t overmix! Overmixing can make the cake dense and chewy, and we want light, tender crumb here. When you see no dry streaks of flour, stop. Then pour the batter evenly into your prepared baking pan.

Step 4: Prepare Your Streusel Topping

In a medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork. If it’s a bit too crumbly to spread, don’t hesitate to use your fingers to break it down into small clumps — streusel is all about those lovely little crumbs and clusters!

Step 5: Sprinkle Streusel and Bake

Sprinkle the streusel evenly over the cake batter. Pop it into your preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean — a few moist crumbs are fine, but no wet batter. Keep an eye on it around the 40-minute mark to avoid overbaking.

Step 6: Optional Glaze and Serve

Once the cake has cooled, whisk together powdered sugar, soy milk, and vanilla for the optional glaze. Drizzle it over the top in pretty ribbons — this finishing touch makes the cake feel extra special. Now grab a fresh cup of coffee, and you’re all set for a cozy, delicious treat.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Garnishes

I often dust a little extra cinnamon on top or sprinkle some chopped toasted pecans after glazing for some crunch. Sometimes, if I’m feeling festive, a few fresh cranberries or segments of orange zest add a lively pop of color and brightness that contrasts beautifully with the spice.

Side Dishes

This coffee cake pairs wonderfully with a creamy latte or a hot chai tea. If serving for brunch, fresh fruit salad or a light green salad with tangy vinaigrette balances the sweetness and keeps the meal fresh and inviting.

Creative Ways to Present

For holiday gatherings, I’ve served slices wrapped in parchment paper tied with twine as adorable favors. Layering small wedges on a rustic wooden board with seasonal decor like mini pumpkins and cinnamon sticks gives a charming touch that your guests will remember. It’s amazing how a little presentation effort takes this humble cake to the next level!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover coffee cake covered tightly at room temperature for up to 2 days, though I’ve found it stays moist and tasty in the fridge for around 5 days as well. Just make sure it’s wrapped well to prevent it from drying out or absorbing fridge odors.

Freezing

If you want to freeze some slices, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or warm gently in the oven or microwave.

Reheating

To bring leftover coffee cake back to life, I prefer a quick 20-second zap in the microwave or a 5–7 minute warm-up in a 300°F oven. This revives the softness without drying it out, especially if you add a tiny pat of vegan butter on top for extra moisture.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe has quickly become one of my go-to treats for fall mornings and cozy afternoons with friends. Its ease and delicious layers of flavor remind me of those crisp autumn days spent baking in the kitchen with my family. I promise, once you make this, it will feel like an instant classic in your home. So grab your mixing bowls and pumpkin spice, and let’s make some magic happen — you’re going to love every bite.

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