A slice of Easy Pumpkin Streusel Coffee Cake pairs perfectly with a cup of coffee on a lazy fall morning, and it makes the ideal gift to share with a friend. The moist, two-ingredient cake is topped with a buttery streusel that melts in your mouth!
Now that it’s officially October, I thought that I should share at least one pumpkin recipe to greet the Halloween season! I won’t barrage you with a zillion pumpkin recipes this year (been there, done that in the past!). In fact, if you want to see some of my previous pumpkin recipes, just scroll to the bottom of this post! But if you don’t make any other baked goods with the round orange squash this year, be sure that you give this one a try. It is so simple and fast, yet it looks (and tastes!) like you spent hours in the kitchen!
BUT, before we get to the recipe, I have a quick update! Remember my previous post in which my friend Kristin and I prepared 6 Easy Freezer Meals in 1 Morning so that she would be ready for the arrival of her third baby? Well, Jonathan is here! Wednesday morning was the highlight of my week when I got to spend a couple of hours with Kristin and our babies while our four older children were in preschool. We had time to chat, oooh and ahhh over cute baby grunts and toes, and just catch up. I also brought her one of these pumpkin coffee cakes, because what new mom doesn’t LOVE a tasty breakfast that’s ready and waiting after a night spent nursing every few hours?
I should add that Kristin sent me a text message yesterday that said, “BTW, that was the best coffee cake I have ever had. Really, EVER.” So you don’t have to take my word for it. She agrees!
And I just have to share this photo because I think it’s such a clever idea for a newborn shoot! I totally admire Kristin for getting her act together to hire a photographer, dress all of her children in cute clothes, and have everyone smiling just a few days postpartum. As I recall, shortly after I delivered Spencer, I CANCELLED the newborn photo shoot that I had previously scheduled because I couldn’t even bear the thought of putting nice clothing on my kids. Pathetic, I know! But Kristin has some great pics that she will treasure, and this one below is a favorite:
And now back to today’s recipe…
Remember my Two-Ingredient Pumpkin Spice Mini Muffins from last year? Well those delicious little goodies continue to be very popular around here. So popular, in fact, that I wasn’t sure I could improve on such a simple, tasty recipe. But you know what? I think I’ve done it. Bake the two ingredients into cake form and top it with a thick layer of my favorite crumbly, buttery, streusel? A stroke of genius!
That’s right: this coffee cake only requires TWO ingredients: a spice cake mix and a can of pumpkin! Here’s the recipe, which makes either one larger coffee cake or two small coffee cakes. They freeze well, so I usually bake two cakes in square or round pans, freezing one for later (or sharing the other with a lucky friend if I’m feeling generous)!
- For the cake:
- 1 box spice cake mix
- 1 can pumpkin (NOT pumpkin pie filling)
- For the streusel:
- ¼ cup sugar
- ⅓ cup brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 1⅓ cup all purpose flour
- ¼ cup finely chopped pecans
- 1 stick butter, melted
- Preheat oven to 350 degrees F.
- Spray a 13-inch x 9-inch baking pan with cooking spray (or 2 round 8-inch cake pans) and set aside.
- In a large bowl, use a spatula to fold together dry cake mix and pumpkin (no other ingredients!). Batter will be relatively thick, which is fine.
- Pour the batter into the prepared baking pan(s) and spread evenly with the spatula.
- For streusel, stir together sugar, brown sugar, cinnamon, salt, nutmeg, flour, and pecans. Add melted butter and combine until crumbly. Sprinkle generously over batter.
- Bake for about 30-35 minutes, or until toothpick inserted in center comes out clean.
Looking for other pumpkin-flavored dishes for the season? Try these favorites:
See? Plenty of delicious options for all of you pumpkin lovers out there! Happy October!