Best Pumpkin Coffee Cake Bundt Recipe with Streusel 2025

Are you searching for that one perfect fall recipe? The one that fills your home with the scent of cinnamon and spice, looks stunning on the table, and tastes like a cozy autumn hug? It’s the kind of treat that’s perfect with your morning coffee or as the star dessert for a holiday gathering.

Many pumpkin coffee cake recipes promise the world but deliver a dry, dense, or bland cake. It can be frustrating to spend time and ingredients on a dessert that doesn’t live up to the fall fantasy. You might worry about the cake sticking to the pan, the streusel sinking, or the flavor just not being quite right.

After testing numerous variations, we’ve perfected the balance of moisture, spice, and sweetness to create a pumpkin bundt cake that never fails. This is our go-to recipe for the fall season. The best pumpkin coffee cake bundt recipe combines pure pumpkin puree and sour cream for an incredibly moist crumb. A rich, cinnamon-brown sugar streusel is layered in the middle and sprinkled on top for the perfect texture and flavor in every bite.

Craving the Perfect Fall Treat? Here’s the Secret to the Moistest Pumpkin Coffee Cake Bundt

This recipe is more than just a set of instructions; it’s a foolproof guide to creating the ultimate fall dessert. We’ve cracked the code on what makes a pumpkin coffee cake truly exceptional. It’s not just about the pumpkin or the spice; it’s about the texture, the rich streusel, and the simple glaze that brings it all together. This cake is designed to be the star of any autumn occasion, from a quiet weekend breakfast to a festive family dinner.

What Makes This Pumpkin Streusel Bundt Cake Recipe the Best?

Our recipe stands out thanks to three key elements: 1) Sour Cream: Adds unmatched moisture and richness. 2) Layered Streusel: A generous ribbon of cinnamon streusel inside and on top. 3) Perfect Spice Blend: A balanced mix of pumpkin pie spices for authentic fall flavor.

Here’s a closer look at why these components guarantee success:

• The Power of Sour Cream: The secret to an unbelievably tender and moist cake is full-fat sour cream. The acidity in the sour cream reacts with the leavening agents (baking soda and powder) to create an exceptionally light and tender crumb, a technique professional bakers use for superior moisture.
• A Generous Streusel Swirl: We don’t skimp on the good stuff. This recipe includes a thick layer of cinnamon-pecan streusel swirled through the middle of the cake and sprinkled generously on top. This ensures you get that delightful crunchy, buttery, brown sugar goodness in every single bite.
• Perfectly Balanced Spices: Using a combination of cinnamon and pumpkin pie spice in both the cake and the streusel creates a deep, warm, and authentic fall flavor that isn’t overwhelming. It’s the cozy spice profile you crave.

The Ultimate Pumpkin Coffee Cake Bundt Recipe (2025 Update)

Ready to bake the best pumpkin coffee cake of your life? We’ve broken down this recipe into three simple parts: the streusel, the cake batter, and the final assembly with a simple glaze. By following these clear, tested steps, you are guaranteed a beautiful and delicious result every single time. This recipe makes one 12-cup bundt cake, perfect for serving 12-16 people.

1. The Perfect Cinnamon-Pecan Streusel (Filling & Topping)

Save this streusel recipe for all your fall baking!

Ingredients:
* 1 cup packed brown sugar (light or dark)
* 3/4 cup all-purpose flour
* 1 cup chopped pecans (or walnuts)
* 2 tsp ground cinnamon
* 1 tsp pumpkin pie spice
* 1/2 cup unsalted butter, melted

Instructions:
1. In a medium bowl, whisk together the brown sugar, flour, chopped pecans, cinnamon, and pumpkin pie spice.
2. Pour the melted butter over the dry ingredients.
3. Use a fork to mix until large, moist crumbs form. Set aside. For firmer crumbs, you can refrigerate the streusel while you prepare the cake batter.

Pro-Tip: For an extra layer of flavor, toast your pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping. This small step makes a huge difference!

2. The Incredibly Moist Pumpkin Spice Cake Batter

Pin this recipe to make the best pumpkin cake ever!

Ingredients:
* 3 cups all-purpose flour
* 2 tsp baking soda
* 1 tsp baking powder
* 1 tsp salt
* 2 tsp ground cinnamon
* 1 tsp pumpkin pie spice (or 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
* 1 cup unsalted butter, softened to room temperature
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 4 large eggs, at room temperature
* 1 (15-ounce) can 100% pure pumpkin puree
* 1 cup full-fat sour cream, at room temperature
* 2 tsp vanilla extract

Instructions:
1. Preheat your oven to 350°F (177°C). Thoroughly grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In a separate large bowl using a hand or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
4. Beat in the eggs one at a time, mixing well after each addition.
5. Mix in the pumpkin puree, sour cream, and vanilla extract until just combined.
6. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix. The batter will be thick.

Lesson Learned: Always use room temperature eggs and sour cream. This helps the ingredients emulsify properly, creating a smoother batter and a more tender, even crumb in the final cake.

3. Assembling and Baking Your Bundt Cake to Perfection

Get the secret to the perfect streusel layer—save this pin!

Step-by-Step Directions:
1. First Layer: Spoon half of the thick cake batter into your prepared bundt pan. Use a spatula to gently spread it into an even layer.
2. Streusel Filling: Sprinkle about half of the prepared streusel mixture evenly over the batter. Try to keep the streusel away from the direct edges of the pan to prevent sticking.
3. Second Layer: Carefully spoon the remaining cake batter over the streusel layer, spreading gently to cover it completely.
4. Top Streusel: Sprinkle the remaining streusel evenly over the top of the batter.
5. Bake: Place the pan in the preheated 350°F (177°C) oven and bake for 50-60 minutes. The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean.
6. Cool: Let the cake cool in the bundt pan on a wire rack for at least 30 minutes. This is crucial. Then, carefully invert the cake onto the wire rack to cool completely before glazing.

Pro-Tip: The most critical step for an easy release is letting the cake cool in the pan for 30 minutes. This allows it to set and pull away from the sides slightly. Inverting it too early will cause it to break.

4. The Simple Drizzle: Vanilla or Maple Glaze

The perfect finishing touch! Pin this for later.

Ingredients:
* 1 1/2 cups powdered sugar, sifted
* 2-3 tablespoons milk (or half-and-half)
* 1 tsp vanilla extract
* For Maple Glaze: Use 2 tbsp pure maple syrup and 1 tbsp milk instead of the milk and vanilla.

Instructions:
1. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth.
2. If the glaze is too thick, add more milk, one teaspoon at a time, until it reaches a pourable consistency.
3. Drizzle over the completely cooled bundt cake. Let the glaze set for about 20 minutes before slicing and serving.

Pro-Tip: For a perfectly smooth, lump-free glaze, always sift your powdered sugar before mixing. It only takes a moment and guarantees a professional-looking finish.

Key Takeaways: Your Quick Guide to the Best Pumpkin Coffee Cake Bundt

In a hurry? Here are the four most important tips to remember for a perfect pumpkin coffee cake every time.

• Use Pure Pumpkin & Sour Cream: This duo is the secret to an ultra-moist cake. Never use pumpkin pie filling, which is pre-sweetened and spiced.
• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are all at room temperature. This is essential for a smooth, well-emulsified batter and a tender final crumb.
• Don’t Overmix: Once you combine the wet and dry ingredients, mix until they are just combined. Overmixing develops gluten and will result in a tough, dense cake.
• Cool Before Inverting: This is the golden rule of bundt cakes. Let the cake cool in the pan on a wire rack for at least 30 minutes. This allows it to firm up and pull away from the sides, ensuring a clean, easy release every time.

People Also Ask About Pumpkin Coffee Cake Bundt

How do I keep my bundt cake from sticking to the pan?

The key is thorough preparation of the pan. Use a non-stick baking spray that contains flour, or do it the old-fashioned way: generously grease the pan with shortening and then dust it evenly with flour, making sure to get into all the nooks and crannies. Tap out any excess flour. Finally, and most importantly, let the cake cool in the pan for a full 30 minutes before you try to invert it.

Can I use pumpkin pie filling instead of pumpkin puree?

No, you should always use 100% pure pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and contains spices and other ingredients. Using it will throw off the balance of sugar and flavor in the cake, making it overly sweet and improperly spiced.

Can I make this pumpkin coffee cake ahead of time?

Yes, this cake is perfect for making one or two days in advance. Store it tightly wrapped at room temperature. For the best result, wait to add the glaze until shortly before you plan to serve it. This keeps the glaze looking fresh and prevents it from getting too soft.

How should I store leftover pumpkin coffee cake?

You should store any leftovers in an airtight container or wrap them tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days. For longer storage, you can freeze individual slices or the whole unglazed cake for up to 3 months. Simply thaw at room temperature before enjoying.

Final Thoughts

There is nothing quite like the aroma of a freshly baked pumpkin coffee cake to signal the start of the fall season. This recipe is more than just a dessert; it’s an experience. It’s the perfect centerpiece for a holiday brunch, a welcome treat for guests, or a simple pleasure to enjoy with a warm drink on a chilly afternoon. We are confident it will become your new favorite autumn tradition.

What’s your favorite occasion for baking a coffee cake? Let me know in the comments below