Pumpkin Streusel Coffee Cake
A tender pumpkin coffee cake with a simple cane-sugar crumb and warm maple served at the end.
Ingredients
- 1 1/2 cups pumpkin purée
- 3/4 cup organic cane sugar
- 1/2 cup melted butter or coconut oil, cooled
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup milk (or dairy-free milk)
- 2 cups flour (tigernut, almond, or all-purpose)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon (optional, light)
- 1/4 tsp nutmeg (optional, very light)
Simple Streusel Topping (Cane Sugar Only)
- 3/4 cup flour
- 1/3 cup organic cane sugar
- 1/2 cup chopped pecans or walnuts
- 4 tbsp cold butter or ghee, cubed
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 baking pan with parchment and lightly grease.
- In a large bowl, whisk pumpkin purée, cane sugar, melted butter/oil, eggs, vanilla, and milk.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and spices.
- Fold dry ingredients into wet until just combined.
- Spread batter evenly into prepared pan.
- Sprinkle streusel topping evenly over the surface.
- Bake 35–45 minutes, until center is set.
- Cool at least 15–20 minutes.
- Finish with a maple syrup drizzle or serve with maple butter per slice.
Simple Streusel Topping
- Cut butter into dry ingredients using fingers or a fork until crumbly. Texture should be dry, dense, and pebbly, not wet.
- Sprinkle over top of cake.
Maple Finish (Choose one)
- Drizzle warm maple syrup over the cake (after baking or per slice) OR use my favorite maple butter (recipe linked up top) as a spread, or let it melt into a cozy, comforting finish over the cake.
Notes
• This cake is intentionally not overly sweet — the maple finish completes it.
• Cane sugar streusel stays crisp and defined.
• Maple butter is especially lovely for serving guests or slow afternoons.
• Cane sugar streusel stays crisp and defined.
• Maple butter is especially lovely for serving guests or slow afternoons.