Pumpkin Coffee Cake with Crumb Topping Recipe

If you’re anything like me, pumpkin treats are a must-have when the air turns crisp and leaves begin to fall. This Pumpkin Coffee Cake with Crumb Topping Recipe has become one of my absolute favorites—not too sweet, deeply spiced, and that crumb topping? Oh, it’s dreamy. It’s the kind of cake that fills your kitchen with that warm, cozy vibe and makes every morning feel like a little celebration. I can’t wait to walk you through the whole delicious process so you can enjoy it exactly the way I do.

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Ingredients & Why They Work

This Pumpkin Coffee Cake with Crumb Topping Recipe brings together pantry staples and vibrant fall spices for a harmonious treat. The ingredients complement each other perfectly; pumpkin puree adds moisture and earthiness, while the spices awaken the senses. Let’s break down the must-haves and a few tips on each.

• All-purpose flour: The backbone of the cake, providing structure; be sure to spoon and level your flour for accuracy.
• Baking soda and baking powder: These leavening agents work together for lift and lightness—don’t skip or substitute the amounts.
• Ground cinnamon, nutmeg, cloves, and ginger: The warm spice mix that defines the cake’s cozy fall flavor; freshly ground if you can for extra aroma.
• Pumpkin puree: Use 100% pure pumpkin (not pie filling) for the best texture and natural flavor.
• Light or dark brown sugar: Adds sweetness and moisture with a slight molasses hint.
• Canola, vegetable, or melted coconut oil: Oil keeps the crumb tender; coconut oil adds a gentle, tropical note if that’s your vibe.
• Pure maple syrup: Brings natural sweetness and depth—plus, it harmonizes beautifully with pumpkin.
• Milk (or buttermilk): Any milk works here; buttermilk makes the cake extra moist and tender in my experience.
• Unsalted butter (for crumb topping): Chilled butter helps create delicious crumbly bits when mixed with flour and sugar.
• Confectioners’ sugar, vanilla extract, and pumpkin spice coffee creamer (for icing): The sweet finishing drizzle that adds a touch of indulgence perfect for dunking your coffee cup.

Make It Your Way

One of the best things about this Pumpkin Coffee Cake with Crumb Topping Recipe is how easy it is to tweak and make your own. I’ve played around with different add-ins and swaps to suit whatever I’ve had on hand or my mood that day—feel free to get creative!

• Variation: I love adding a handful of chopped toasted pecans or walnuts right into the crumb topping—adds crunch and a nutty contrast that’s out of this world.
• Dietary swap: If you’re dairy-free, swap the butter for coconut oil in the crumb topping and use your favorite dairy-free milk in the batter.
• Spice adjustment: Sometimes I simplify by using pumpkin pie spice instead of the individual spices; it’s quicker and still captures that warm fall flavor perfectly.
• Sweetener swap: Maple syrup can be replaced with honey if that’s what you have, just keep the same amount for good balance.

Step-by-Step: How I Make Pumpkin Coffee Cake with Crumb Topping Recipe

Step 1: Prep Your Pan and Preheat

I start by preheating my oven to 350°F (177°C) because nothing’s worse than waiting on a cold oven! Then I grab my 9-inch square pan and give it a good spray with nonstick cooking spray — this helps the cake come out cleanly and keeps those edges just right. You want your pan ready so you can dive straight into mixing without missing a beat.

Step 2: Make the Irresistible Crumb Topping

This is where the magic starts! In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Then comes the fun part: cutting in the cold butter with a pastry blender or fork until you get those little clusters of crumbs. You don’t want a uniform sandy texture, but actual clumps that’ll bake beautifully crisp on top. Set this aside and try not to snack on it too much!

Step 3: Whisk Dry Ingredients for the Cake

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step ensures your spices and leavening agents are evenly distributed, so every bite has consistent flavor and perfect rise.

Step 4: Combine the Wet Ingredients

Grab a medium bowl and whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until everything is smooth and melded together. The aroma here is already tempting! This mixture gives your cake that tender, moist texture.

Step 5: Gently Fold Wet into Dry

Pour the wet ingredients into the bowl with the dry mix and stir just until combined. The batter will be thick and slightly lumpy—that’s exactly what you want. Resist the urge to over-mix because overworking the batter can make the cake dense and tough.

Step 6: Assemble and Bake

Spoon the thick batter into your prepared pan and spread it evenly with a spatula. Next, sprinkle the crumb topping evenly on top and press down gently so it sticks to the batter but doesn’t get smooshed. Pop it into the oven for 30-35 minutes. At the 30-minute mark, poke a toothpick in the center—if it comes out mostly clean with a few moist crumbs, you’re good. Otherwise, give it 5 more minutes. That’s it!

Step 7: Whip Up the Vanilla Icing

While the cake bakes, whisk together confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. Drizzle that heavenly icing over your warm or cooled cake. Serving it warm with that glaze melting into the crumb topping is my personal favorite—truly next-level delicious.

How to Serve Pumpkin Coffee Cake with Crumb Topping Recipe

Garnishes

I love a simple dusting of extra cinnamon or a light drizzle of the vanilla icing for that elegant look. Sometimes I throw on a few whole toasted pecans for an added crunch and a little extra eye appeal. If you’re serving this as a brunch centerpiece, edible flowers or a sprig of fresh rosemary can add an unexpected touch that impresses guests.

Side Dishes

It pairs beautifully with a creamy latte or your favorite coffee—hence “coffee cake,” right? For a fuller brunch, I like to serve slices alongside scrambled eggs or a fresh fruit salad. The cake’s spices complement vibrant fruits like orange slices or pomegranate seeds perfectly.

Creative Ways to Present

For special occasions, I’ve served the cake in individual ramekins with crumb topping fresh out of the oven—super cute and perfect for portion control. Another fun idea is layering cubes of the cake with whipped cream and cinnamon-spiced roasted pumpkin chunks in a trifle glass. Guests always love that twist!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to 3 days, although I have to admit it rarely lasts that long in my kitchen! If your kitchen is warm, refrigeration is also fine—just bring it back to room temp before serving for the best flavor.

Freezing

This coffee cake freezes beautifully. I wrap it tightly in plastic wrap, then in foil, and pop it in the freezer for up to 2 months. When I’m ready to enjoy, I thaw it overnight in the fridge and let it come to room temperature before reheating slightly or serving as is.

Reheating

To keep that crumb topping crisp, I reheat individual slices in a toaster oven or regular oven at about 300°F for 5-7 minutes. Microwave works too in a pinch, but it can soften the topping. I love it slightly warm with a drizzle of icing again—it really revives the cake’s flavors and textures beautifully.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Crumb Topping Recipe is one of those comforting, soul-satisfying bakes you’ll return to again and again. Whether you’re feeding a crowd or just want a little cozy treat with your morning coffee, it’s reliable, downright delicious, and surprisingly easy to make. Trust me—I’ve had plenty of pumpkin treats in my day, and this one feels like a warm hug from the inside out. So grab that can of pumpkin puree, preheat your oven, and let’s make magic happen!

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