Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur’s). Just add 1/4 tsp xanthan gum if your mix doesn’t include it—it helps mimic that tender crumb. And yes, the streusel still works like a charm!

What if I don’t have a 9x9-inch pan?

No sweat! A 9-inch round cake pan or even a loaf pan works fine—just adjust the bake time. Loaf pans take about 10 minutes longer, while round cakes might cook faster. Watch for that golden top and springy center.

Help—my cake turned out dry! What went wrong?

First, hugs—we’ve all been there! Most likely, it baked too long. Pumpkin keeps baking as it cools, so pull it when the toothpick has moist crumbs, not clean. Also, measure your flour correctly (spoon and level!). Packed flour = hockey puck cake.

Can I freeze the whole cake?

You bet! Cool it completely, wrap tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then warm slices in the oven to revive that crispy streusel. Breakfast sorted!

Sour cream substitute?

Yogurt (plain, whole milk) works great—same amount. Or try buttermilk for tang, but reduce other liquids slightly. Even applesauce in a pinch, though the texture will be denser. Flexibility is key!

Moist Pumpkin Coffee Cake with 5-Star Cinnamon Streusel

Pumpkin Coffee Cake with Cinnamon Streusel

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A moist crumb cake with a cinnamon streusel topping, perfect for fall brunch or breakfast meal prep.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Yield: 9 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon

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Instructions

Preheat oven to 350°F. Grease a 9×9-inch baking pan.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat butter and sugar until fluffy. Add eggs, pumpkin, sour cream, and vanilla. Mix well.
Gradually add dry ingredients to wet ingredients. Stir until combined.
Pour batter into the pan. In a small bowl, mix brown sugar, pecans, and cinnamon. Sprinkle over batter.
Bake for 35-40 minutes or until a toothpick comes out clean.
Cool before serving.

Notes

Store leftovers in an airtight container for up to 3 days.
For a glaze, mix 1/2 cup powdered sugar with 1-2 tbsp milk and drizzle over cooled cake.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 280mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Find it online: https://kitchenuser.net/moist-pumpkin-coffee-cake-with-cinnamon-streusel/