Description
This Pumpkin Crumb Coffee Cake features a moist spiced pumpkin-flavored cake topped with a buttery cinnamon crumb and a drizzled vanilla icing. Perfect for fall mornings or anytime you want a comforting treat with warm autumn spices.
Ingredients
Scale
Crumb Topping
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
Pumpkin Coffee Cake
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 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 (226g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if preferred)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk (any dairy or nondairy milk, buttermilk preferred)
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray and set aside.
- Make Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or a fork until clumps and crumbs form. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix Wet Ingredients: In a medium bowl, whisk pumpkin puree, brown sugar, oil, maple syrup, and milk until combined.
- Combine Batter: Pour the wet mixture into the dry ingredients and stir just until combined. Avoid over-mixing as the batter will be very thick.
- Assemble Cake: Spoon or pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping evenly on top and gently press it into the batter.
- Bake: Bake for 35 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. If wet batter remains, bake 5 more minutes.
- Prepare Icing: Whisk confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half/milk), and vanilla extract. Add extra creamer or milk to thin, if desired.
- Serve: Drizzle the icing over warm or cooled cake. Serve warm for best flavor.
- Storage: Store leftover cake tightly covered at room temperature or in the refrigerator for up to 3 days. Freeze up to 2 months and thaw overnight in the refrigerator before serving.
Notes
- Freezing Instructions: Freeze the cake for up to 2 months. Thaw overnight in the refrigerator before enjoying.
- Special Tools: Recommended tools include a 9-inch square pan, 9-inch springform pan, or any 2.5-quart baking dish; glass mixing bowls; pastry blender; whisk; rubber spatula.
- Spices: Substitute the individual spices with 2 and 1/2 teaspoons pumpkin pie spice if preferred. You can also keep cinnamon and replace nutmeg, cloves, and ginger with pumpkin pie spice.
- Milk: Use any milk, dairy or nondairy. Buttermilk is recommended for extra moistness.
- Do not over-mix the batter to avoid a dense cake.
- For a richer flavor, use melted coconut oil instead of vegetable or canola oil.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
