Enjoy a slice of this Brown Butter Pumpkin Streusel Coffee Cake for breakfast on cool fall mornings. The simple pumpkin coffee cake with streusel goes perfectly with a mug of hot coffee.
I made this pumpkin coffee cake for breakfast a while ago, and it quickly disappeared in no time. Even my husband enjoyed this recipe.
He said he loved that it was simple. I’m the one that likes crazy wild desserts like these Pumpkin Oreo Cheesecakes or these Brownie Swirled Pumpkin Cheesecake Bars. Give me all the layers and all the swirls…most of the time!
Every once in a while, I like a simple pumpkin cake to enjoy with my Pumpkin Cream Cold Brew. Right now simple cake with jazzed up coffee is my thing.
This pumpkin coffee cake starts out with brown butter. Browning butter only takes a few minutes to do and is so worth it. Plus, it will make your kitchen smell amazing.
How to Brown Butter:
- First start with your butter in a skillet over medium heat. Melt the butter completely. Heat until it gets bubbly.
- Keep stirring gently until the butter becomes foamy.
- The foam will start to disappear, and you will see the brown butter.
For this pumpkin breakfast cake recipe, you need to let the butter cool before adding it to your other ingredients. Pour it into another bowl and set it aside while you get the other ingredients ready.
How to make a Pumpkin Streusel Coffee Cake:
Start by browning butter and letting it cool to room temperature. While the butter is cooling, stir together all the streusel ingredients and set aside.
Mix the butter into the cooled brown butter until it looks like wet sand. Add the rest of the wet ingredients and beat until creamy.
Stir together the dry ingredients in a bowl and slowly mix them into the pumpkin batter. Stir half of the streusel topping into the batter, then spread it in a greased pan.
Sprinkle the rest of the topping over the top of the cake and bake. This cake is best served slightly warm.
PRO TIP: If you make the pumpkin coffee cake ahead of time, heat squares of it in the microwave for 8-10 seconds for that fresh from the oven taste.
Other pumpkin recipes you may like:
- Pumpkin Nutella Cheesecake Danish
- Pumpkin Chocolate Chip Bread
- Glazed Chocolate Chip Pumpkin Muffins
- Traditional Pumpkin Pie
- Pumpkin Chocolate Chip Cookies
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- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 1/2 cup quick oats
- 1/4 cup packed brown sugar
- 1/4 cup all purpose flour
- 2 Tablespoons unsalted butter, melted
- 1/4 cup mini chocolate chips
- 1/2 cup toffee bits
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Place the butter in a skillet. Heat over medium heat until melted. Keep stirring while it bubbles, foams, and turns brown. It will take about 5 minutes. Set aside to cool.
- Beat the cooled butter with the brown sugar until it looks like sand. Add the eggs, pumpkin, and vanilla and beat again.
- Stir together the pumpkin pie spice, baking powder, salt, and flour. Slowly stir into the wet ingredients. Do not over mix.
- Stir together all the topping ingredients. Stir half of the topping into your cake batter.
- Spread the cake batter in the prepared pan. Sprinkle the rest of the topping over the top. Bake for 25 minutes.
- Let cool a little bit. Cut into squares and serve slightly warm. Store the cake in a sealed container.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 105mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Brown Butter Pumpkin Streusel Coffee Cake was first published on November 12, 2013. The photos and post were updated and republished September 12, 2020.