Pumpkin Streusel Coffeecake is a delicious fall or winter confection, perfect for breakfast or dessert, crunchy from a crumble topping and rich from a brown sugar and cinnamon swirl.
Yeah I know I really screwed the pooch on this one. Pumpkin is so 3-4 months ago! But this is what bookmarking and Pinterest are for, right? And honestly, who says pumpkin isn’t still delicious in February anyway, considering not much else (locally, up north) is in season yet anyway.
I found this Pumpkin Streusel Coffeecake recipe over at King Arthur Flour and honestly did not change a darn thing. I promise I am not avoiding sharing actual recipes, it just so happens that two posts in a row have been about baking recipes where I did not change enough to share the recipe myself.
I sometimes find pumpkin breads and cakes to be kind of soggy, something about their texture almost bores me, but the crumble topping keeps this one delightfully crunchy and interesting, while the brown sugar and cinnamon swirl keeps it rich. Everyone in the family agreed, as this cake disappeared within a few days.
This is one of those magnificent confections that can double as dessert and breakfast, which is an added bonus in my book. If you want to feel less guilty about it, use half whole wheat flour in the cake and the streusel (I prefer white whole wheat <I usually use this King Arthur flour> which changes the intended flavor less than traditional whole wheat).
Anything with pumpkin benefits from dairy in my experience, so if you are serving the cake for dessert, barely sweetened whipped cream is tasty, and if for breakfast a sweetened yogurt is delicious and gives a protein boost. Of course I decided this after taking the pictures! Do as I say and not as I did in this case.
Stay tuned, I promise I have a savory dish coming next with an actual recipe to share!
Looking for a Pumpkin Streusel Coffeecake collage to pin?
I would love to eat that!