Get ready to transform your kitchen into a cozy autumn paradise with these mouthwatering Creamy Pumpkin Streusel Coffee Cakes that will make your taste buds dance with delight! Imagine biting into a perfectly moist, spice-infused cake topped with a crunchy, buttery streusel that melts in your mouth - this recipe is about to become your new fall obsession. Whether you're hosting a weekend brunch or craving a warm, comforting treat with your afternoon coffee, these individual coffee cakes are guaranteed to impress and satisfy every pumpkin lover's dream.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup streusel topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners to ensure easy removal.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in tough coffee cakes.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle prepared streusel topping generously over each coffee cake, covering the surface completely.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving for extra sweetness.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and pumpkin puree are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the coffee cakes tender and light.
- Streusel Success: For extra crumbly streusel, make sure your butter is cold when preparing the topping.
- Even Baking: Use an ice cream scoop to distribute batter evenly in muffin cups for consistent baking.
- Storage Tip: These coffee cakes stay fresh at room temperature for 2-3 days when stored in an airtight container.
- Make Ahead: You can prepare the batter the night before and refrigerate, then bake fresh in the morning.
- Customize: Experiment with adding chopped nuts or a drizzle of cream cheese glaze for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
