Description
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.
Ingredients
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
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, maple syrup, and milk until smooth.
- 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.
- Spread the batter evenly into the prepared baking dish.
- 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.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
-
If desired, whisk together the confectioner’s sugar and milk and top the coffee cake with icing.
Notes
Store Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For the best texture, let refrigerated slices come to room temperature or warm them in the microwave for 10–15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
