Fall 2020 is about enjoying all the little things. Fall foliage, apple cider, cooler weather and of course pumpkin desserts. I was in search of a pumpkin dessert that also doubled as a dessert my kitchen helper already loves, which is coffee cake. So when I came across this Pumpkin Coffee Cake recipe from King Arthur Baking I knew I had to try it.
This recipe is a classic streusel coffee cake with the thick layer of crumb topping and center layer of more delicious sugar cinnamon mixture. The pumpkin flavor is not overpowering and the cake has a great texture. The use of the oil really provides a moist and delicious cake. There are three parts of this recipe and it’s pretty easy to put together, this would be a great Thanksgiving morning breakfast treat, Sunday brunch and if you are like me, a perfect companion to my 3pm coffee break.
New Section: Food Photography Tips
There is a new section to this post that I’m excited about. Scroll down and check out my Food Photography tips for this recipe. Let’s face it, some recipes are more photogenic than others so it’s nice to see different angles and perspectives that you can utilize and capture more impactful images. Let me know in the comments if you find these helpful and want to see this on every post!
Recipe Source: King Arthur Baking Pumpkin Streusel Coffeecake
Products Used (Affiliate Links I can enjoy another cup of coffee!)
8″ Nonstick Baking Pan
Glass Bowls
GIR Mini Whisk
GIR Silicone Mini Spoons
Make and Taste 
Thank you for the recipe! Do you have any suggestions on how to make this with less sugar in the cake?
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Hi Erica. I did a little research and you could eliminate the 1 cup of sugar and replace it with 3/4 cup honey. Also keep in mind that this is adding in more liquid so reduce the oven temperature 25 degrees.
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