Description
This Pumpkin Crumb Coffee Cake is a moist and flavorful treat perfect for fall. Featuring a tender pumpkin-spiced cake topped with a buttery cinnamon crumb topping and finished with a luscious vanilla icing drizzle, it’s ideal for breakfast, brunch, or dessert.
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 (4 Tablespoons; 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 (226g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if preferred)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk (any dairy or nondairy milk, buttermilk recommended)
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
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray and set aside.
- Make crumb topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or fork until mixture forms clumps and crumbs. Set aside.
- Mix dry ingredients for cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix wet ingredients for cake: In a separate medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick; avoid overmixing.
- Assemble cake: Spoon or pour the batter into the prepared pan and spread to an even surface. Evenly pour the crumb topping on top, gently pressing it into the batter.
- Bake: Bake for 35 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Make icing: While the cake bakes or cools slightly, whisk together the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. Add extra creamer or milk to thin if needed.
- Serve: Drizzle the icing over warm or cooled cake. Store leftover cake tightly covered at room temperature or in the fridge for up to 3 days.
Notes
- This cake freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
- Spice substitutions: Use 2 and 1/2 teaspoons pumpkin pie spice instead of cinnamon, nutmeg, cloves, and ginger, or replace just the nutmeg, cloves, and ginger with pumpkin pie spice while keeping cinnamon.
- Milk options: Any dairy or nondairy milk can be used, with buttermilk recommended for added moisture.
- Use melted coconut oil for a dairy-free variation instead of canola or vegetable oil.
- Do not overmix the batter to keep the cake tender; mixing until just combined is best.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
