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Pumpkin Coffee Cake with Crumb Topping

Pumpkin Coffee Cake with Crumb Topping


  • Author: Crystal
  • Total Time: 50 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

This moist and flavorful Pumpkin Coffee Cake is topped with a sweet, spiced crumb topping and a drizzle of vanilla icing—perfect for cozy mornings and fall cravings.


Ingredients

Scale
  • Crumb Topping:
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (56g) unsalted butter, cold
  • Pumpkin Coffee Cake:
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (230g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk
  • Vanilla Icing:
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Grease and line an 8-inch or 9-inch square baking pan.
  2. Make the crumb topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. In a separate bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Spread the batter into the prepared pan and sprinkle the crumb topping evenly on top.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan on a wire rack.
  9. Make the icing: Whisk together confectioners’ sugar, creamer (or milk), and vanilla extract until smooth. Drizzle over cooled cake.

Notes

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 1 week. This cake freezes well without the icing for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: pumpkin coffee cake, fall recipe, crumb topping, breakfast cake