Description
A moist and warmly spiced Pumpkin Coffee Cake with Crumb Topping made with pumpkin puree, pure maple syrup, brown sugar, and cozy fall spices. It is topped with buttery cinnamon streusel and finished with an easy vanilla icing, making it perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- Crumb Topping:
- 1/2 cup (63g) all-purpose flour
- 1/2 cup (100g) packed light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup (56g) unsalted butter, cold
- Pumpkin Coffee Cake:
- 2 cups (250g) all-purpose flour
- 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 (226g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
- Vanilla Icing:
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons milk, half-and-half, or pumpkin spice coffee creamer
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch square pan, 9-inch springform pan, or approximately 2.5-quart baking dish.
- Prepare the crumb topping by whisking together 1/2 cup flour, 1/2 cup brown sugar, and 1 1/2 teaspoons cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture forms clumps and crumbs. Set aside.
- In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- In a separate bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. The batter should be very thick.
- Transfer the batter to the prepared baking pan and spread it into an even layer.
- Scatter the cinnamon crumb topping evenly over the batter. Gently press the crumbs into the surface without pushing them deeply into the cake.
- Bake for 30 to 35 minutes. Begin checking at 30 minutes by inserting a toothpick into the center. The cake is done when the toothpick comes out clean or with only a few moist crumbs. If wet batter remains, continue baking for about 5 minutes and check again.
- Prepare the vanilla icing by whisking together the confectioners’ sugar, milk or creamer, and vanilla extract. Add a small additional splash of milk if a thinner consistency is desired.
- Drizzle the vanilla icing over the warm or cooled Pumpkin Coffee Cake with Crumb Topping. Slice and serve.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling, which contains additional sugar and spices.
- The pumpkin cake batter is supposed to be very thick. Do not add extra liquid simply to thin it.
- Avoid overmixing the batter to keep the finished coffee cake tender.
- Keep the butter cold when making the crumb topping so the streusel forms distinct crumbs.
- For an alternative spice mixture, replace the cinnamon, nutmeg, cloves, and ginger in the cake with 2 1/2 teaspoons pumpkin pie spice.
- Dairy or nondairy milk can be used. Buttermilk is also a good option for an especially moist cake.
- For a dairy-free version, use nondairy milk and dairy-free butter.
- Store the cake tightly covered at room temperature or in the refrigerator for up to 3 days.
- The cake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- Nutrition values are estimates and can vary according to the specific ingredients and brands used.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 453
- Sugar: 41g
- Sodium: approximately 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14mg