Pumpkin Coffee Cake With Streusel Crumb Topping Wellplated Com

I first baked this coffee cake a few weeks ago, when two good friends and their young children visited us in Milwaukee. I served big slices for breakfast, with a quiet aside to Mom that it happened to be a healthy coffee cake made with whole wheat flour and Greek yogurt (no need to mention this to the kiddos, of course). After devouring their slices, both kids went in for another, and the youngest did what I suspect many of us have wanted to do when facing a slice of coffee cake: he ate all of the streusel right off the top in two great, big forkfuls. Crumb topping lovers, you have your endorsement. The topping is scrumptious enough to devour in its own right! I’m ALSO going to make a strong case for the cake beneath it.

Alive with fall spices and packed with an inordinate amount of pure pumpkin, this coffee cake is anything but an afterthought.Like my Pumpkin Scones, this recipe is sweetened with pure maple syrup—not enough to make you question whether or not you should properly be eating it for breakfast but certainly an amount that registers it as a special treat.A moist pumpkin coffee cake, it has some heft to it, in a good way. It’s tender and plush to be certain, but not so delicate it will crumble or float away.

In other words, its texture is spot-on. I feel the same way about Healthy Pumpkin Bread. It needs to have some substance to it when you pick up a slice, without being dense or dry.

How to Make Pumpkin Coffee Cake

Keep your mixer in the cabinet. This pumpkin coffee cake is easy!

All you need is a whisk.For maximum ease, I’ve even ditched the fuss of cutting in the butter (a task that’s never that bad but one that I prefer to avoid whenever possible).To make the easy streusel topping, you can use melted butter so it stirs together in a flash.

The Ingredients

Flour. In addition to all-purpose flour, I used white whole wheat flour to lighten things up.

Spices. Pumpkin pie spice, ginger, and cinnamon give the cake its richly-spiced fall magic.Pumpkin Puree. The significant amount of pumpkin in this recipe helps keep the cake moist and ensures it has real-deal pumpkin flavor. Brown Sugar. For sweetness and a soft, moist cake. Greek Yogurt. Not only is Greek yogurt a healthy swap, but it also tenderizes the cake.Maple Syrup. Adds natural sweetness and pairs famously with the pumpkin. Milk. I used 1% milk, but you can use any milk you have on hand. Vanilla. Enhances the pumpkin flavor and gives the cake an undeniable coziness. Streusel Topping. Made with pecans, brown sugar, flour, cinnamon, and butter. It’s lightly crunchy, sweet, and buttery. Glaze. The vanilla glaze is the perfect finishing touch! It makes the coffee cake taste extra special.

The Directions

Storage Tips

To Store. Refrigerate coffee cake in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Freeze coffee cake in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Baking Pan. This is the baking pan I own and love. Mixing Bowls. This set of mixing bowls will help you prepare any of your favorite baking recipes (including this Pumpkin Banana Bread). Parchment Paper. Makes cleanup a breeze!

We’ve already baked this for breakfast twice now (all in the name of getting the spices juuuuust right, of course). (For more vegan pumpkin recipes, check out my Vegan Pumpkin Bread, Vegan Pumpkin Pie, and Vegan Pumpkin Muffins.)

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Fruit Salad

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