Description
Pumpkin Crumb Coffee Cake is a tender, spiced cake topped with a buttery cinnamon crumble and finished with a light vanilla drizzle. Perfect for cozy mornings, brunch tables, or an autumn dessert, this easy recipe is packed with warm fall flavors and ready in under an hour.
Ingredients
½ cup (63g) all-purpose flour
½ cup (100g) firmly packed brown sugar
1½ tsp ground cinnamon
¼ cup (56g) unsalted butter, cold
Cake:
2 cups (250g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
1 cup (230g) pumpkin puree
½ cup (100g) firmly packed brown sugar
½ cup (120ml) canola, vegetable, or melted coconut oil
¼ cup (82g) maple syrup
¼ cup (60ml) milk (or buttermilk)
Icing:
1 cup (120g) confectioners’ sugar
2 tbsp pumpkin spice creamer, milk, or half-and-half
¼ tsp vanilla extract
Instructions
- Preheat & Prep
Preheat your oven to 350°F (177°C). Grease a 9‑inch square, springform pan, or any 2.5‑quart baking dish with nonstick spray. - Make the Crumb Topping
In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fork until you have clumpy crumbs. Set aside. - Mix Dry Ingredients
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and whisk until fully blended. - Mix Wet Ingredients
In another bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth. - Combine
Gently mix the wet ingredients into the dry mixture, stirring only until the batter comes together—do not overmix. - Assemble
Transfer the batter to your greased pan and use a spatula to level the surface.
Sprinkle the crumb topping evenly over the batter and lightly press it down to help it stick. - Bake
Bake for 30–35 minutes. At 30 minutes, insert a toothpick into the center: if it comes out clean or with a few moist crumbs, it’s done; if wet batter remains, bake 5 minutes more or until clean. - Make the Icing
Whisk together confectioners’ sugar, creamer (or milk), and vanilla. Add a splash more liquid if needed to reach desired drizzle consistency. - Finish
Drizzle the icing over the cake while warm—or after it cools slightly—for a lovely finish.
Notes
You can substitute 2½ tsp pumpkin pie spice for the individual spices.
Buttermilk makes the cake extra moist.
Store covered at room temperature or refrigerate for up to 3 days.
Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 305 kcal
- Sugar: 22g
- Carbohydrates: 44g
- Protein: 2.5g