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

Scale

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

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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.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1 slice
Calories: 305 kcal
Sugar: 22g
Carbohydrates: 44g
Protein: 2.5g