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Pumpkin Crumb Coffee Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 350
A moist and flavorful coffee cake featuring pumpkin and a crunchy crumb topping, perfect for fall mornings or cozy gatherings.

Ingredients

Crumb Topping

  • 1/2 cup all-purpose flour (spooned & leveled)
  • 1/2 cup packed light or dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, cold

Cake Batter

  • 2 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup canola or vegetable oil (or melted coconut oil)
  • 1/4 cup pure maple syrup
  • 1/4 cup milk
  • 1 cup confectioners’ sugar
  • 2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 350°F (177°C). Grease a 9-inch square or springform pan.
  • Mix flour, brown sugar, and cinnamon; cut in cold butter until crumbly. Set aside.
  • Combine dry ingredients; whisk pumpkin, sugars, oil, milk, and vanilla. Mix wet into dry until just combined. Pour into pan, add crumb topping, and press down gently.
  • Bake for 30-35 minutes; check with a toothpick. Cool slightly before drizzling icing.
  • Whisk icing ingredients; drizzle over warm or cooled cake. Serve and enjoy!

Notes

For best flavor, serve warm and store leftovers in an airtight container for up to 3 days.
Calories: 350kcal
Cost: $15
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin