Pumpkin Coffee Cake

This Pumpkin Coffee Cake is soft, moist, and topped with a buttery cinnamon crumb topping that’s perfect for fall. Drizzle it with a simple icing for an extra touch of sweetness, and enjoy it for breakfast, brunch, or an afternoon coffee break.

this recipe!

Love pumpkin desserts? Try my pumpkin dump cake and pumpkin cake roll next!

Why You’ll Love This Recipe

• Perfect for fall – Pumpkin, maple syrup, and warm spices create a cozy coffee cake that’s full of autumn flavor.
• Irresistible crumb topping – A buttery cinnamon streusel adds the perfect sweet crunch to every bite.
• Easy to make – Simple pantry ingredients come together quickly for a delicious breakfast, brunch, or afternoon treat.

Ingredients You’ll Need

• 2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/4 cup maple syrup
• 1/4 cup milk
• For the crumb topping-
• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1 tsp. ground cinnamon
• 1/4 cup unsalted butter, room temperature
• Optional icing:
• 1 1/2 cups confectioners sugar
• 2 tbsp. milk

Step By Step Instructions

STEP ONE – Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.

STEP TWO – In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

STEP THREE- In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, maple syrup, and milk until smooth.

STEP FOUR – Add half of the dry ingredients to the wet ingredients and gently fold to combine. Add the remaining dry ingredients and fold just until no streaks of flour remain. Be careful not to overmix.

STEP FIVE – Spread the batter evenly into the prepared baking dish.

STEP SIX – In a medium bowl, use a fork to combine the flour, brown sugar, cinnamon, and butter until the mixture is crumbly. Sprinkle the crumb topping evenly over the batter.

STEP SEVEN – Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

STEP EIGHT – If desired, whisk together the confectioner’s sugar and milk and top the coffee cake with icing.