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–+ servings
slice of Amish pumpkin coffee cake

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American, Amish
Servings 20 servings
Calories 391 kcal

Ingredients
  

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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