Pumpkin Streusel Coffee Cake

It was a dark and rainy morning. Skyrim had taken over the tv and there was no brunch in my future. For probably 8-10 weeks. So I bought brunch in and made the Pumpkin Streusel Coffee Cake from Mama Pea’s site. The cake is great and not overly sweet. The streusel topping is overly sweet, which is awesome. It was crunchy and good.

I did have one issue with this recipe, and it is the “icing”. Mama Pea, did you really mean to just water down some cream cheeze and add salt and vanilla? Because that’s not going to fly in my house. Because I love cream cheeze frosting, but not cream cheeze itself. So I added powdered sugar until I got it as sweet as I wanted and then drizzled. I tried it before the additional sugar, I really did. I’m sure it is supposed to balance out the sweetness or something pretty complex, but in my book I’m fine with putting sweet on sweet.

This cake is awesome and I encourage you to try it as written. However, when do I ever take that advice? When you start baking a lot you learn what will and won’t fly with your tastebuds. Trust yourself and you will probably come out with a great product.

I’m playing with some gluten free stuff for thanksgiving. Stocked up on all my alternative flours last night. I don’t usually have a big audience for GF baking, so it is really fun to experiment. Plus, my friends are pretty easy going, so they don’t mind being guinea pigs. I hope!

Pumpkin Streusel Coffee Cake

Serves 8-10


  • 1 c. whole wheat pastry flour
  • 1 c. oat flour (finely ground old-fashioned oats in a blender or food processor)
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. allspice
  • 1/2 t. salt
  • 1/2 c. non-dairy or organic milk
  • 1 c. canned pumpkin
  • 2 T. canola oil or coconut oil, melted
  • 1 t. vanilla extract
  • 1/2 c. brown sugar

Streusel topping:

  • 3 T. brown sugar
  • 1 T. organic sugar
  • 3 T. whole wheat pastry flour
  • 2 1/2 T. vegan margarine (i.e. Earth Balance)
  • 1/4 c. old-fashioned oats
  • 2 t. cinnamon

Cream “cheese” icing:

  • 1/2 c. non-dairy or organic cream cheese
  • 1/2 t. vanilla extract
  • pinch of salt
  • 1-2 T. non-dairy or organic milk

Preheat oven to 350 degrees.

In a large mixing bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.

In a smaller bowl, add milk, pumpkin, oil, vanilla and sugar and stir until combined.

Add pumpkin mixture to flour mixture and incorporate fully without over mixing.

Spread batter in an 8×8 pan that has been coated with cooking spray or lightly greased.

In a medium-sized bowl, combine brown sugar, sugar, flour, margarine, oats and cinnamon and using a fork, cut ingredients together to make a crumbly, streusel topping.

Crumble topping over the top of the cake, distributing evenly.  Wash your hands first, and again, hand sanitizer doesn’t count.

Bake for 28-32 minutes, or until a toothpick inserted in the center of the cake comes out clean.

To prepare icing, beat together cream cheese, vanilla, salt using a mixer.  Use as much milk as necessary to make icing “drizzle-able.”

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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