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Pumpkin coffee cake with crumb topping and icing next to a mug of coffee.

Pumpkin Coffee Cake with Crumb Topping

A delightful autumn-inspired coffee cake featuring pumpkin puree, warm spices, and a crunchy crumb topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 1/2 cup all purpose flour
  • 1/2 cup packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, cold Chilled for flakiness
Cake Ingredients
  • 2 cups all purpose flour
  • 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 pumpkin puree Use fresh or canned
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup pure maple syrup
  • 1/4 cup milk Can substitute non-dairy if needed
  • 1 cup confectioners sugar
  • 2 tablespoons pumpkin spice coffee creamer or milk For icing
  • 1/4 teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and grease a 9-inch square or springform baking pan.
  2. For the crumb topping, whisk together the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter until clumps form, then set aside.
  3. For the cake, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
  4. In a separate bowl, combine the pumpkin, brown sugar, oil, maple syrup, and milk. Add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Pour the batter into the prepared pan and spread it out evenly.
  6. Sprinkle the crumb mixture on top and gently press it down.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Icing
  1. While you allow the cake to cool, whisk the icing ingredients together and drizzle over the cooled cake.

Notes

Store any leftovers at room temperature or in the refrigerator for up to 3 days, or freeze for up to 2 months. Use fresh pumpkin puree for better flavor, or opt for canned if preferred. Don't overmix the batter to keep the cake light and fluffy.