Pumpkin Streusel Coffee Cake (Amish Recipe)

Pumpkin Pecan Coffee Cake

Pumpkin Streusel Coffee Cake is a moist and delicious pumpkin spice cake that is topped with a buttery crumble topping.

And what is more perfect than a slice of pumpkin coffee cake with a cup of hot coffee or tea on a cool fall morning?

There is nothing that says fall quite like pumpkin and spice. Cool crisp mornings, autumn leaves, cozy sweaters, and yummy pumpkin treats equal perfection!

But who is to say that we can't enjoy pumpkin goodies on any day of the year? There's absolutely no reason to wait for fall to bake this amazing pumpkin streusel coffee cake.

Nonetheless, I am going to enjoy all kinds of pumpkin treats while it's in season, and this is a perfect fall coffee cake.

Pumpkin Spice Coffee Cake for Breakfast

I know it's not a great idea to eat cake for breakfast. But coffee cake goes so well with a cup of coffee that it's hard to resist having a piece in the morning.

And although coffee cake can easily serve as a dessert with any meal, it is often thought of as a breakfast dessert.

Does Coffee Cake Contain Coffee?

When you hear the words "coffee cake", you might be thinking that it would be a cake with coffee in it. And while that may occasionally be the case, most coffee cakes do not include coffee in the batter.

So why is it called coffee cake? The name simply comes from the fact that it's one of those lovely desserts that many people enjoy with a cup of coffee.

And typically, coffee cakes are topped with a sweet crumbly topping, making them a perfect treat to serve with breakfast or for a morning coffee break.

I love almost any kind of coffee cake. And they come in many different flavors, often containing some kind of fruit and nuts. But some of my favorites are this Amish pumpkin recipe, blueberry, and my simple cinnamon streusel coffee cake.

Homemade Buttermilk

This Amish coffee cake recipe includes buttermilk, although it can easily be substituted with Greek yogurt.

But, in case you don't have either of those ingredients in your refrigerator, it's easy to make buttermilk with what you probably already have on hand.

Simply add lemon juice or white vinegar to whole or 2% milk. The ratio is about 2 Tbs. lemon juice or vinegar to make 1 cup of buttermilk. Let the mixture set for about 5 minutes and it will get thick and work like commercial buttermilk.

What Kind of Pumpkin Should I Use?

Feel free to use a can of store-bought pumpkin puree (make sure you get the puree and not pumpkin pie filling). And honestly, I can't tell the difference between baked goods that are made with fresh pumpkin or store-bought.

But it's not hard to cook fresh pumpkins either.

My Amish mom often used butternut squash for pumpkin pies, etc. And they work great. I planted some butternut squash this year, so I've been roasting them to make pumpkin goodies.

The little pie pumpkins and crook neck pumpkins are also great pumpkins to use for baking. But I don't recommend using the giant carving pumpkins, they're more for show than eating.

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Pumpkin Coffee Cake (9 x 13")

This Amish pumpkin cake recipe makes enough to fill a 9 x 13" baking dish. So it's a great recipe for feeding a crowd. (And mini spatulas are great for serving coffee cake.)

But there's no reason that you can't make this Amish coffee cake recipe even if you're not feeding a crowd because it freezes well.

If you won't get the whole cake eaten within a few days, place some of the slices into an airtight container and freeze them for later. Freezing the coffee cake will keep it fresh.

Then when you get a craving, remove a slice from the freezer, thaw it, and enjoy.

Pumpkin Coffee Cake With or Without Pecans

I love the flavor of pecans, and I also love the crunchy texture that they add to baked goods. So I enjoy pumpkin coffee cake with pecans in the streusel topping.

However, pecans are expensive, and sometimes I'm too stingy to add them. So do whatever you feel like, add pecans to the topping or don't. Pumpkin streusel coffeecake is good either way.

And if you'd like chopped pecans in the cake part, you can stir some into the batter as well.

I hope you enjoy this delicious fall pumpkin cake. And if you do, could you please leave a comment and star rating below? Thank you! I'd love to hear from you.

More Delicious Amish Pumpkin Recipes...

Pumpkin Custard Pie Recipe

Amish Pumpkin Torte Dessert Recipe

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bread Recipe

Amish Pumpkin Whoopie Pies

Amish Pumpkin Streusel Coffee Cake Recipe

Moist pumpkin and spice coffee cake with a delicious streusel topping is perfect with a cup of coffee or tea on a cool fall morning.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert

Cuisine American, Amish

Servings 20 servings

Calories 391 kcal

Ingredients

  

1x2x3x

Streusel Topping:

• 1/4 c. brown sugar
• 1/4 c. white sugar
• 1 tsp. ground cinnamon
• 3/4 c. all-purpose flour
• 3/4 c. crushed graham cracker crumbs
• 3/4 c. chopped pecans (optional)
• 1/2 c. butter, melted (1 stick)

Cake:

• 2 1/4 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 c. brown sugar
• 1 tsp. salt
• 2 1/2 tsp. pumpkin pie spice
• 1 tsp. ground cinnamon
• 2 large eggs
• 1 1/2 c. pumpkin puree (NOT pumpkin pie mix)
• 1/2 c. canola or vegetable oil
• 3/4 c. buttermilk or greek yogurt
• 2 tsp. vanilla extract

Instructions

 

Streusel Topping:

• In a medium-sized bowl, mix all the ingredients except the butter.
  1/4 c. brown sugar, 1/4 c. white sugar, 1 tsp. ground cinnamon, 3/4 c. all-purpose flour, 3/4 c. crushed graham cracker crumbs, 3/4 c. chopped pecans (optional)
• Melt the butter and stir into the topping mixture until crumbly.
  1/2 c. butter, melted (1 stick)

For the cake:

• Preheat the oven to 350°.
• In a separate bowl, whisk together the dry ingredients.
  2 1/4 c. all-purpose flour, 1 1/4 tsp. baking powder, 1 tsp. baking soda, 1/2 c. brown sugar, 1 tsp. salt, 2 1/2 tsp. pumpkin pie spice, 1 tsp. ground cinnamon
• In a large mixing bowl, beat the eggs until fluffy.
  2 large eggs
• Add the pumpkin, oil, buttermilk, and vanilla and mix well.
  1 1/2 c. pumpkin puree (NOT pumpkin pie mix), 1/2 c. canola or vegetable oil, 3/4 c. buttermilk or greek yogurt, 2 tsp. vanilla extract
• Gently mix the dry ingredients into the wet ingredients until combined.
• Spread the batter into a well-greased 9 x 13" baking pan.
• Sprinkle the crumb topping evenly over the top and lightly press it onto the cake.
• Bake at 350° for 28 - 32 minutes or until a toothpick comes out with only a few crumbs.
• Cool for a few minutes and serve. Or let it cool, cover, and store at room temperature for up to two days. Refrigerate for up to a week. Or freeze it, in an airtight container, for later.

Notes

To make buttermilk, add about 1 1/2 Tbs. lemon juice or white vinegar to a 3/4 cup measuring cup and fill it with whole milk. Let it rest for about 5 minutes before adding it to the bowl.

If desired, drizzle glaze over the top of the crumble. (A simple glaze can be made with powdered sugar, vanilla, and enough milk or cream to create the desired consistency.)

*Nutrition is approximate.

Nutrition

Serving: 1servingCalories: 391kcalCarbohydrates: 50gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 32mgSodium: 313mgPotassium: 166mgFiber: 3gSugar: 15gVitamin A: 2959IUVitamin C: 1mgCalcium: 72mgIron: 3mg

Keyword Amish pumpkin coffee cake, Pumpkin Pecan Coffee Cake, Pumpkin spice coffee cake, Pumpkin Streusel Coffeecake

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