This pumpkin coffee cake has a soft and light crumb with swirls of pumpkin spice running throughout. Its streusel topping adds a sweet crunch, with fall flavours in each bite. The cake can easily be made dairy free too! Enjoy with a hot cup of coffee!
Make your Streusel Topping
Make your Filling
Make your Cake
Store in an airtight container for up to 4 days. The crumble topping will soften once sealed in a container.
This coffee cake freezes well. Place in an airtight container or in a freezer bag for one month. Reheat coffee cake as needed.
*The milk is to thin the batter slightly so it is easier to spread the layers. You can substitute the milk for warm water or any other milk substitute to make it dairy free.
Keywords: Coffee Cake, Pumpkin, Fall Dessert