Small Pumpkin Spice Streusel Coffee Cake
A cozy small batch pumpkin coffee cake made with real pumpkin, warm spices, and a cinnamon-sugar swirl in the middle. Topped with buttery streusel, this easy recipe bakes in under an hour for the ideal breakfast or brunch on cool fall mornings.
Servings: 6 Servings
Calories: 363kcal
Equipment
- Fine Mesh Strainer optional
Ingredients
Streusel Topping
- 3 tablespoons all-purpose flour
- ¼ cup brown sugar, light or dark
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into cubes
- 2 tablespoons pecans, chopped optional
Pumpkin Spice Coffee Cake
- ⅔ cup pure canned pumpkin
- ¼ cup organic cane sugar or granulated sugar
- ¼ cup brown sugar, light or dark
- 3 tablespoons full fat sour cream, room temperature
- 3 tablespoons canola oil or any neutral oil
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 tablespoons cinnamon sugar for middle filling
Instructions
- Preheat the oven to 350F degrees and adjust the rack to the middle position. Grease a glass 6-inch baking dish - making sure to get the corners well.
Streusel Topping
- In a small mixing bowl, whisk together the flour, brown sugar, and cinnamon. Add the butter cubes. Use your fingers or a fork to cut the butter into the dry ingredients until it is moistened and resembles thick cookie dough. Stir in the chopped pecans. Refrigerate until ready to use.3 tablespoons all-purpose flour, 1/4 cup brown sugar, light or dark, 1 teaspoon ground cinnamon, 2 tablespoons unsalted butter, cut into cubes, 2 tablespoons pecans, chopped
Pumpkin Spice Coffee Cake
- In a medium mixing bowl, add the pumpkin, both sugars, sour cream, oil, and vanilla. Whisk until smooth. Add the egg and whisk until fully combined.2/3 cup pure canned pumpkin, 1/4 cup organic cane sugar, 1/4 cup brown sugar, light or dark, 3 tablespoons full fat sour cream, room temperature, 3 tablespoons canola oil, 1/2 teaspoon vanilla extract, 1 large egg, room temperature
- Sift or sprinkle the flour, baking powder, baking soda, salt, and spices over the wet ingredients. Mix until no dry streaks remain. Note - I like to sift the dry ingredients through a fine mesh strainer set over the mixing bowl. This removes any lumps.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- Pour approximately half of the batter into the prepared baking dish. Sprinkle evenly with the cinnamon sugar. Then pour the remaining batter on top.2 tablespoons cinnamon sugar
- Top the coffee cake batter with the streusel. Break up any larger chunks with your fingers as you sprinkle to get even distribution. Bake the coffee cake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out mostly clean. If the top is browning too fast, lightly tent a piece of aluminum foil on top.
- Cool the cake in the baking dish set on a wire cooling rack. The cake can be served warm. For leftovers, cover the dish and and keep at room temperature, or in the refrigerator, for up to 3 days.
Notes
- Serving Size - This is a small batch recipe that can be doubled. Bake in an 8 or 9-inch baking dish and start checking the cake at 35 minutes.
- Baking Dish - You can also bake the coffee cake in a metal baking pan. If so, it may not take as long to bake - start checking at 30 minutes. I like to use glass for this cake for a nice presentation, and if serving warm, it will keep the cake warmer longer.
- Pumpkin - Use pure canned pumpkin (my preference is Libby's). I do not recommend pumpkin pie filling because it contains extra ingredients and sweeteners we do not want/need in the cake.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats.
- Cinnamon Sugar - You can purchase pre-made cinnamon sugar, or make your own. I typically do 1 teaspoon of cinnamon for every 1 tablespoon of sugar.
- Freezing - Cool the cake completely. If storing the cake longer than a couple of days, I recommend removing the cake from the pan. Wrap tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 363kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 200mg | Potassium: 148mg | Fiber: 2g | Sugar: 31g | Vitamin A: 4440IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg