Description
This Pumpkin Crumb Coffee Cake is a moist, spiced autumn favorite featuring a luscious pumpkin-infused batter topped with a crunchy cinnamon-sugar crumb topping. Finished with a delicate drizzle of maple-spiced icing, it’s a perfect treat to enjoy alongside your morning coffee or as a cozy dessert. The cake balances warm spices like cinnamon, nutmeg, and cloves with the natural sweetness of pumpkin and maple syrup, creating a comforting and satisfying flavor profile.
Ingredients
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
Cake Batter
- 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
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 your oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any baking dish around 2.5 quarts) 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, unsalted butter using a pastry blender or a fork until the mixture forms clumps and crumbs. Set this topping mixture aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Mix Wet Ingredients for Cake: In a medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick; avoid over-mixing to keep the cake tender.
- Assemble Cake: Spoon or pour the batter into the prepared baking pan and spread to create an even surface. Evenly distribute the crumb topping over the batter, gently pressing it down.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If wet batter remains, bake an additional 5 minutes or until done.
- Prepare Icing: While the cake bakes or cools slightly, whisk together the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract. Add more creamer or milk to thin if desired.
- Serve: Drizzle the icing over the warm or cooled cake. This cake is delicious served warm.
- Store: Cover any leftovers tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
- Use freshly ground spices for the best flavor.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- The batter is meant to be thick; do not over-mix to ensure a tender crumb.
- Maple syrup adds natural sweetness and moisture—avoid substituting with granulated sugar.
- Serve this coffee cake warm to enhance the flavors and texture.
- You can use pumpkin spice coffee creamer or any milk/cream alternative for the icing.
- Store leftovers covered to keep the cake moist for up to 3 days.
