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a piece of pumpkin coffee cake on a plate
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Pumpkin Coffee Cake

This Pumpkin Coffee Cake recipe could hardly be easier to make. It's a super moist cake with a crunchy streusel topping.
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  • 15.25 oz Yellow box cake mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 cup whole milk
  • ¾ cup 100% pure pumpkin puree
  • cup vegetable oil
  • 3 large eggs

Streusel Topping:

  • 1 ¼ cups all-purpose flour
  • ¾ cup brown sugar lightly packed
  • ½ cup 1 stick salted butter, melted


  • Preheat the oven to 350 degrees F. Combine box cake mix, cinnamon, and nutmeg and stir.
  • Whisk in milk, pumpkin puree, vegetable oil, and eggs until well combined.
  • Pour batter into a greased or parchment lined 9x 13 inch pan
  • Make streusel topping by stirring together flour, brown sugar, and butter until combined.
  • Sprinkle streusel on top of coffee cake batter.
  • Bake in the oven for 25-30 minutes or until a tester comes out clean. Cool completely before slicing. Serve with coffee or tea.

Nutrition Information:

Calories: 409kcal (20%)Carbohydrates: 52g (17%)Protein: 6g (12%)Fat: 21g (32%)Saturated Fat: 12g (60%)Cholesterol: 63mg (21%)Sodium: 394mg (16%)Potassium: 225mg (6%)Fiber: 2g (8%)Sugar: 29g (32%)Vitamin A: 2712IU (54%)Vitamin C: 1mg (1%)Calcium: 106mg (11%)Iron: 3mg (17%)