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Pumpkin Coffee Cake

Pumpkin Coffee Cake with Walnut Streusel is what you want for brunch this Autumn. This lovely cake is made with moist honey-pumpkin cake layered with walnut streusel and topped with walnut streusel crumbs.

a slice pumpkin coffee cake on a plate

Why this is THE BEST Pumpkin Coffee Cake

This pumpkin-forward cake is incredibly moist thanks to a hint of honey and a smidge of sour cream in the mix. The crunchy walnut streusel topping adds a delightful contrast in texture and a toasty, nutty flavor that’s hard to resist.

The blend of warm spices creates a quintessential fall flavor and the cake will fill your home with the cozy and inviting aroma of autumn.

Ingredient Notes

  • All purpose flour – Medium protein all purpose flour makes a cake that has enough structure to rise high in the oven and can support the streusel topping.
  • Pumpkin Puree – Make sure you use pumpkin puree, not pumpkin pie filling. Canned pumpkin puree is very consistent in flavor and water level. If you use homemade pureed pumpkin make sure it not too wet. Blot the pumpkin with paper towels to remove excess moisture if your puree is very moist.
  • Sour Cream – Acidic sour cream tenderizes and enriches the cake.
  • Honey – A hint of honey lightly sweetens, tenderize and moisturizes the cake.
  • Spices – If you have a pre-mixed pumpkin spice blend you can use 2 teaspoons of the spice mix in place of the spices listed in the recipe.


Pumpkin coffee cake can be stored at room temperature for 3-4 days. Leftovers can be frozen.

More Pumpkin Recipes

a top view of pumpkin coffee cake
a partially eaten slice of pumpkin coffee cake on a plate

Watch the recipe video to see how to make a Pumpkin Coffee Cake with Walnut Streusel.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

pumpkin coffee cake with walnut streusel
Print Recipe
4.67 from 6 reviews

Pumpkin Coffee Cake w/Walnut Streusel

Moist honey-pumpkin cake is layered with walnut streusel and topped with walnut streusel crumbs.
Prep Time30 minutes
Bake Time45 minutes
Total Time1 hour 15 minutes
16 servings



  • 2 ½ oz brown sugar (⅓ cup)
  • 2 ½ oz granulated sugar (⅓ cup)
  • 4 oz walnuts (1 cup)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • teaspoon salt
  • 2 ¼ oz cake flour (½ cup)
  • 2 oz unsalted butter (room temperature)


  • 8 oz canned pumpkin puree (1 cup)
  • 4 oz sour cream (½ cup)
  • 3 oz honey (¼ cup)
  • 2 large eggs
  • ½ teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 10 oz all purpose flour (2 cups)
  • 6 oz granulated sugar (¾ cup)
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 6 oz unsalted butter (room temperature)


Make the Streusel

  • Combine 2 ½ oz brown sugar, 2 ½ oz granulated sugar, 4 oz walnuts, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves and ⅛ teaspoon salt in a food processor. Process until the nuts are chopped coarsely but not ground to a powder. Remove ⅔ cup for filling the cake. Add 2 ¼ oz cake flour and 2 oz unsalted butter to the remaining streusel and process until it begins to form clumps. Set the crumb topping aside.

Make the Batter

  • Butter and flour a 9" springform pan. Preheat the oven to 350 °F.
  • Combine 8 oz canned pumpkin puree, 4 oz sour cream, 3 oz honey, 2 large eggs, ½ teaspoon lemon extract and 1 teaspoon vanilla extract, set aside.
  • Sift 10 oz all purpose flour, 6 oz granulated sugar, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon table salt into a mixing bowl. Mix the dry ingredients on low speed for 30 seconds. With the mixer running on low, add 6 oz unsalted butter to the dry ingredients and mix until incorporated. Add ⅓ the pumpkin mixture and increase the speed to medium. Mix on medium speed for 2 minutes to lighten the batter. With the mixer on low speed add the remaining pumpkin mixture in two batches, scrape the bowl between additions.
  • Pour ½ of the batter into the prepared pan and smooth to an even layer. Sprinkle the reserved streusel filling over the batter. Carefully drop dollops of the remaining batter over the filling and smooth to an even layer. Grab large clumps of the crumb topping and break them into smaller chunks over the batter.
  • Bake until the a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool for 10 minutes before releasing the spring form pan.


My Book
Kitchen Scale
KA Stand Mixer
9 inch; springform pan
Food Processor

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Serving: 1slice | Calories: 347kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 166mg | Potassium: 115mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2637IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating


Sunday 20th of May 2018

Wow! Pumpkin can be too moist, great idea to use. I love streusel, this sounds so good! I love the double layer of streusel, this is one magnificent coffee cake!


Monday 21st of May 2018


The Ninja Baker

Monday 25th of September 2017

Pumpkin Perfection, Eileen! Your streusel looks dee-vine =) Yes, I have pinned and saved your recipe.

Eileen Gray

Monday 25th of September 2017


Laura Dembowski

Sunday 24th of September 2017

Such a beautiful cake! I'm in love with the streusel in the middle.


Sunday 24th of September 2017

I love the double layer of streusel---this is one magnificent coffee cake!


Sunday 24th of September 2017

I love this! Perfect for any Fall breakfast.