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Gingerbread Pumpkin Streusel Coffee Cake

Blossom Lady
Mar 17, 2022 07:38 AM
Gingerbread Pumpkin Streusel Coffee Cake

This Gingerbread Pumpkin Streusel Coffee Cake is made with molasses and my favorite gingerbread spices. It’s the perfect fall or winter coffee cake recipe! This isn’t your average pumpkin coffee cake recipe! Rather than use store-bought pumpkin pie spice, I flavored this coffee cake with my favorite gingerbread spices.

Think: ground ginger, cinnamon, nutmeg, and black pepper. Yes, black pepper! It might sound strange to you, but just 1/4 teaspoon of ground black pepper really wakes up the coffee cake and delivers that delicious gingerbread flavor.

Unsulphered molasses rounds out the coffee cake and complements the pumpkin puree nicely.

And just because I can’t resist adding a streusel topping whenever possible, I made this a pumpkin streusel coffee cake. The streusel topping is made from the dry ingredients of the coffee cake, so there are no extra steps required to make it!


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup whole wheat flour
  • ½ cup yellow cornmeal
  • 2 teaspoons ground ginger
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • ¾ cup unsalted butter
  • 2 eggs lightly beaten
  • 1 can (15 ounce) pure pumpkin puree
  • ½ cup unsulphured molasses
  • ⅓ cup buttermilk
  • 1½ teaspoons baking soda
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
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