Pumpkin Streusel Cake Recipes

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PUMPKIN STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby's®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
  • Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
  • Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
  • Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g

PUMPKIN STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

Provided by Food Network

Time 2h

Yield 12 servings

Number Of Ingredients 22

1/2 cup almond flour
1/4 cup coconut flour
3 tablespoons maple syrup
2 tablespoons coconut sugar
1 tablespoon coconut oil, solid
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
Nonstick baking spray, for the baking dish
1 cup canned pumpkin puree
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup coconut sugar
4 eggs, at room temperature
1 cup almond flour
1/2 cup chopped pecans or walnuts
1/4 cup coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Steps:

  • For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
  • For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
  • In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
  • Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.

PUMPKIN STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

A simple, spiced pumpkin cake with an irresistibly crunchy streusel topping that you'll want to make all the time, and not just because it's easy. Cut out a piece for an afternoon snack, grab a bit for a morning pick-me-up, or bring it out for a comforting chaser to a fall dinner-it'll get raves every time.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 11

1 cup Original Bisquick™ mix
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cut in pieces
1 1/2 cups Original Bisquick™ mix
2 teaspoons pumpkin pie spice
2 eggs, slightly beaten
1/2 cup granulated sugar
1/4 cup milk
2 tablespoons vegetable oil
1/2 cup canned pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In medium bowl, mix 1 cup Bisquick™ mix, the oats and brown sugar. Cut in cold butter, using fork or pastry blender, until mixture is crumbly; set aside.
  • In small bowl, mix 1 1/2 cups Bisquick™ mix and the pumpkin pie spice; set aside. In medium bowl, beat eggs, granulated sugar, milk, oil and pumpkin with whisk until well blended. Beat in Bisquick™ and spice mixture until blended. Pour batter in pan. Sprinkle streusel over top.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes. Cut into 4 rows by 4 rows.
  • Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 14 g, TransFat 0 g

PUMPKIN STREUSEL CAKE



Pumpkin Streusel Cake image

Make and share this Pumpkin Streusel Cake recipe from Food.com.

Provided by Candace Michelle

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) package yellow cake mix
1 (16 ounce) can solid-pack pumpkin
3 eggs
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/3 cup butter, softened
1 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside.
  • Cake: Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
  • Bake 40 to 45 minutes or until toothpick test passes.

PUMPKIN STREUSEL BUNDT CAKE



Pumpkin Streusel Bundt Cake image

This is a Libby's recipe and is it good! Really impressive when it is cut and the streusel filling peeks through. Great for the holidays.

Provided by Aroostook

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons butter
3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or 1 cup margarine
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, mixed with
2 -3 tablespoons orange juice or 2 -3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour a 12 cup bundt pan.
  • Streusel: Combine brown sugar, spices in a small bowl.
  • Cut in butter until crumbly.
  • Set aside.
  • Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
  • In a large bowl beat butter and sugar until fluffy.
  • Add and beat in eggs one at a time.
  • Add pumpkin, sour cream and vanilla.
  • Beat well.
  • Beat in flour mixture.
  • Spoon half of the batter into the pan.
  • Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
  • Top with remaining batter, making sure batter does touch the sides of the pan.
  • Bake for 55-60 minutes.
  • Cool in the pan for 30 minutes.
  • Turn out onto wire racks in order to cool completely.
  • Turn out on serving plate.
  • Drizzle with glaze.

PUMPKIN STREUSEL CUPCAKES



Pumpkin Streusel Cupcakes image

A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. -Donna Gish, Blue Springs, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

1 package spice cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/2 cup canned pumpkin
STREUSEL:
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter
FROSTING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

PUMPKIN STREUSEL BUNDT® CAKE



Pumpkin Streusel Bundt® Cake image

A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.

Provided by Yoly

Categories     Pumpkin Cake

Time 1h30m

Yield 16

Number Of Ingredients 17

nonstick cooking spray
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup canola oil
4 large eggs, at room temperature
2 teaspoons pumpkin pie spice extract
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup pecans, finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
  • Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
  • Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
  • Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
  • Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g

PUMPKIN-APPLE STREUSEL CAKE



Pumpkin-Apple Streusel Cake image

Categories     Cake     Dessert     Bake     Thanksgiving     Apple     Pumpkin     Fall     Sour Cream     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Apples
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
11/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream

Steps:

  • For apples:
  • Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
  • Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

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From thesouthernladycooks.com


PUMPKIN CHOCOLATE CHIP STREUSEL CAKE - MEL'S KITCHEN CAFE
2020-11-18 Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips. Spread the batter evenly in the prepared pan. For the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps.
From melskitchencafe.com


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