Pumpkin Streusel Coffee Cake

This pumpkin streusel coffee cake takes the classic to a new flavorful level.

This delicious breakfast or brunch treat is topped with vanilla glaze and chopped pecans.


– canned pumpkin  – brown sugar  – spices  – flour

Preheat oven to 350º F and prepare a 9x5-inch loaf pan by greasing it with baking spray or lining it with parchment paper.


Beat the brown sugar and softened butter together until creamy.


Add the egg and beat until fluffy. Beat in the pumpkin, combining well.


In a separate bowl, combine the spices and the flour. Beat in half of the dry mixture into the wet ingredients.


Add in the buttermilk. Beat in the remaining flour mixture until just combined. Do not overmix.


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