clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Streusel Coffee Cake | Bake to the roots

Pumpkin Streusel Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 01:00
  • Total Time: 01:30
  • Yield: 12 1x
  • Category: Cakes
  • Cuisine: United States
  • Diet: Vegetarian


The perfect and easy-to-prepare cake for a family gathering in the Fall: a delicious Pumpkin Streusel Coffee Cake with Maple Glaze. So good!



For the streusel topping:
1 cup (130g) spelt flour
1/2 cup (100g) brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
2.8 oz. (80g) butter
1.8 oz. (50g) walnuts, chopped

For the cake batter:
9 oz. (250g) pumpkin purée
3/4 cup (180ml) rapeseed oil
1/2 cup (120g) yogurt
1/4 cup (50g) brown sugar
2 large eggs
1/2 cup (120ml) milk (or plant-based alternative)
2 tbsp. maple syrup
2 1/4 cups (290g) spelt flour
1.8 oz. (50g) rolled oats
2 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
1/2 tsp. salt

For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tbsp. heavy cream
1 tbsp. maple syrup
1/2 tsp. vanilla extract


1. For the streusel topping add spelt flour, brown sugar, cinnamon, and salt to a bowl and mix to combine. Add the butter in small pieces and mix in. Rub everything between your fingers until you get different-sized streusels. Add the chopped walnuts and mix in. Set aside until needed.

2. Preheat the oven to 350°F (180°C). Grease a 9×13 inches (23x33cm) baking pan lightly and set aside.

3. Add the pumpkin purée, oil, yogurt, brown sugar, eggs, milk, and maple syrup to a large bowl and mix until well combined. Mix the spelt flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt. Add to the large bowl and mix until just combined – do not overmix. Pour the batter into the prepared baking pan, sprinkle the streusels on top, and bake for 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down completely inside the baking pan.

4. For the glaze mix confectioners’ sugar with heavy cream, maple syrup, and vanilla extract until you get a thick and smooth glaze. Drizzle over the cake and serve.


Let the baking begin!