Why make this recipe
Pumpkin Crumb Coffee Cake is a delightful treat that perfectly blends the flavors of fall with a delicious crumb topping. It’s moist, flavorful, and offers a fantastic texture that coffee lovers will adore. This cake is not only easy to make but also a crowd-pleaser, whether you enjoy it for breakfast, an afternoon snack, or dessert. The warm spices and pumpkin make it a comforting dish that can bring families and friends together.
How to make Pumpkin Crumb Coffee Cake
Ingredients:
- 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
- 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 (230g) 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 you prefer)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk*
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Directions:
- 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. Set aside.
- In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork to create clumps and crumbs. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing; the batter will be very thick.
- Spoon the batter into the prepared baking pan and spread it to make an even surface. Pour the crumb topping evenly on top and gently press it into the batter.
- Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with a couple of moist crumbs, the cake is done. If it has wet batter, bake for 5 more minutes.
- Whisk the icing ingredients together. Add an extra splash of creamer or milk to thin it out if desired. Drizzle the icing over the warm or cooled cake. Enjoy it warm for the best flavor.
- Cover any leftover cake tightly and store it at room temperature or in the refrigerator for up to 3 days.
How to serve Pumpkin Crumb Coffee Cake
Serve the Pumpkin Crumb Coffee Cake warm, freshly drizzled with icing for an extra special touch. It pairs perfectly with a cup of coffee or tea, making it a great choice for breakfast or an afternoon snack. You can even add a dollop of whipped cream or a scoop of ice cream for a delightful dessert.
How to store Pumpkin Crumb Coffee Cake
To keep your Pumpkin Crumb Coffee Cake fresh, cover it tightly with plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. If you want to keep it longer, you can also refrigerate it, but be sure to let it come to room temperature before serving.
Tips to make Pumpkin Crumb Coffee Cake
- Make sure your butter is cold when cutting it into the crumb topping for the best texture.
- Don’t over-mix the batter to keep the cake light and fluffy.
- Use fresh pumpkin puree for a richer flavor, or canned pumpkin will work just fine.
- Feel free to add nuts or chocolate chips to the batter for added texture and flavor.
Variation
You can easily customize this recipe by adding different spices or replacing half the flour with whole wheat flour for a nuttier taste. For a chocolate twist, consider adding chocolate chips to the batter. Alternatively, you can add a layer of cream cheese filling for a creamy center.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sugar, which may alter the flavor and texture of the cake.
Q: Can I freeze Pumpkin Crumb Coffee Cake?
A: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw it in the refrigerator before serving.
Q: How can I make this cake gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking to ensure the right texture.
Pumpkin Crumb Coffee Cake
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour (spooned & leveled)
- 1/2 cup packed light or dark brown sugar
- 1.5 teaspoons ground cinnamon
- 1/4 cup unsalted butter, cold cut into crumbs
Cake Batter
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg optional
- 1/4 teaspoon ground cloves optional
- 1/4 teaspoon ground ginger optional
- 1 cup pumpkin puree
- 1/2 cup packed light or dark brown sugar
- 1/2 cup canola or vegetable oil or melted coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup milk optional
Icing
- 1 cup confectioners’ sugar
- 2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan with nonstick spray.
- In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter to create crumbs.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
Baking
- Spoon the batter into the prepared baking pan and spread it evenly. Pour the crumb topping on top and gently press it into the batter.
- Bake the cake for 30-35 minutes. Check for doneness by inserting a toothpick. If clean or with moist crumbs, the cake is done.
- Whisk the icing ingredients together and drizzle over warm or cooled cake.
