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Pumpkin Coffee Cake with Crumb Topping

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A moist and flavorful pumpkin coffee cake topped with a cinnamon brown sugar crumb topping and optional icing, perfect for autumn.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup pure maple syrup
  • 1/4 cup milk
  • For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter
  • For the icing (optional):
  • 1/2 cup powdered sugar
  • 1–2 tablespoons creamer or milk

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9-inch square or springform pan.
  2. Make crumb topping: whisk flour, brown sugar, and cinnamon. Cut in cold butter until clumps form. Set aside.
  3. Make cake: whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
  4. In another bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk until combined.
  5. Pour wet ingredients into dry and stir just until combined; batter will be thick.
  6. Spread batter evenly in pan. Sprinkle crumb topping evenly over batter and gently press down.
  7. Bake 30-35 minutes until toothpick inserted comes out clean or with moist crumbs.
  8. For icing: whisk powdered sugar and creamer/milk until smooth. Drizzle over warm or cooled cake.
  9. Store leftover cake covered at room temperature or refrigerated up to 3 days.

Notes

Avoid over-mixing the batter to keep the cake tender. The crumb topping adds a delightful texture contrast. Serve warm with icing for best flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/autumn-pumpkin-spice-crumble-cake-2/