Recipes and Cooking Pumpkin Streusel Coffee Cake Be the first to rate & review! Celebrate the flavors of fall and cozy up with a slice of this delicious coffee cake for a sweet start to your morning. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on October 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Bake Time: 1 hrs 5 mins Cool Time: 45 mins Total Time: 2 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup plus 3/4 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon ground cinnamon ¾ teaspoon ground nutmeg 1 cup canned pumpkin 1 8 ounce carton sour cream ¼ cup granulated sugar 1 teaspoon instant espresso coffee powder ¾ cup butter, softened 1 cup plus 2/3 cup packed brown sugar 2 eggs 2 teaspoon vanilla ⅓ cup butter 1 cup powdered sugar pinch ground nutmeg 2 - 3 tablespoon milk Directions Preheat oven to 350°F. Grease and flour a 9-inch springform pan. In a medium bowl whisk together 2 cups flour, the baking powder, salt, baking soda, 1/2 tsp. of the cinnamon, and 1/2 tsp. of the nutmeg. In a small bowl stir together pumpkin, 1/2 cup of the sour cream, the granulated sugar, and coffee powder. In a large bowl beat the softened butter with a mixer on medium to high 30 seconds. Add 1 cup brown sugar; beat 1 to 2 minutes or until very fluffy. Beat in eggs and vanilla until combined. Alternately add flour mixture and remaining sour cream to beaten mixture, beating until combined after each addition. Transfer half of the batter to prepared springform pan; spread evenly. Spoon pumpkin mixture over batter; spread evenly. Top with spoonfuls of remaining batter. For streusel, in a medium bowl combine 3/4 cup flour, 2/3 cup brown sugar, and remaining 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Using a pastry blender, cut in 1/3 cup butter until mixture is crumbly. Sprinkle over batter in pan. Bake about 65 minutes or until a toothpick comes out clean and a thermometer registers about 180°F. Cool in pan on a wire rack 15 minutes. Loosen and remove sides of pan; cool coffee cake on a wire rack 30 minutes. Meanwhile for icing, in a small bowl stir together powdered sugar and a pinch of nutmeg. Add enough milk to make drizzling consistency. Drizzle over cake. Serve warm or cooled. Rate it Print Nutrition Facts (per serving) 484 Calories 21g Fat 69g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 484 % Daily Value * Total Fat 21g 27% Saturated Fat 13g 65% Cholesterol 86mg 29% Sodium 351mg 15% Total Carbohydrate 69g 25% Total Sugars 45g Protein 5g Vitamin C 1mg 5% Calcium 92mg 7% Iron 2.1mg 12% Potassium 165mg 4% Fatty acids, total trans 1g Folate, total 61.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.