Description
Pumpkin Crumb Coffee Cake is a moist and flavorful dessert that captures the cozy essence of fall. Featuring a tender pumpkin-spiced base topped with a buttery crumb layer and finished with a sweet icing drizzle, it’s perfect for breakfast, brunch, or dessert during autumn gatherings or cozy afternoons.
Ingredients
Scale
- Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup unsalted butter (cold)
- Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 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
- Icing:
- 1 cup confectioners’ sugar
- 2 tablespoons pumpkin spice coffee creamer
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square or springform baking pan.
- Make the crumb topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until the mixture forms coarse crumbs. Set aside.
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
- Combine wet and dry ingredients and mix gently until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Sprinkle crumb topping over the batter and lightly press it down.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the cake cools, prepare icing: whisk together confectioners’ sugar, pumpkin spice coffee creamer, and vanilla extract. Add milk if needed to reach drizzling consistency.
- Drizzle icing over the slightly cooled cake. Serve warm or at room temperature.
Notes
- Do not overmix the batter to maintain a light texture.
- Make sure to use cold butter in the crumb topping for a proper crumb structure.
- Fresh spices will give the best flavor; check expiration dates.
- The cake can be made a day in advance and still taste fresh.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pumpkin crumb coffee cake, fall dessert, pumpkin spice cake, brunch recipe, iced pumpkin cake