Pumpkin Coffee Cake with Crumb Topping
Moist and flavorful pumpkin coffee cake with a spiced crumb topping, made with pumpkin puree, pure maple syrup, and seasonal spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup pure maple syrup
- 1/4 cup milk
- 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
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch square or springform pan.
- Make crumb topping: whisk flour, brown sugar, and cinnamon. Cut in cold butter until clumps form. Set aside.
- Make cake: whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
- In another bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk until combined.
- Pour wet ingredients into dry and stir just until combined; batter will be thick.
- Spread batter evenly in pan. Sprinkle crumb topping evenly over batter and gently press down.
- Bake 30-35 minutes until toothpick inserted in center comes out clean or with moist crumbs.
- Cool and optionally drizzle with icing made from powdered sugar and milk or creamer.
Notes
Avoid over-mixing the batter to keep the cake tender. Serve warm for best flavor. Store leftovers tightly covered at room temperature or refrigerated for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 25
- Sodium: 250
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 30