This moist pumpkin coffee cake with cinnamon crumb topping is the ultimate fall breakfast treat. With its soft, spiced pumpkin base, buttery crumb topping, and a sweet drizzle of vanilla icing, it’s the perfect way to welcome cooler weather.
I first made this pumpkin coffee cake on a crisp autumn morning, and it immediately became a family favorite. The warm spices and tender crumb make every bite feel like a cozy hug.
Whether you’re hosting brunch, baking for a fall gathering, or just want a special morning treat, this recipe is guaranteed to delight.
What’s Inside This Recipe?
Ingredients
Let’s gather everything you need for this easy and delicious Pumpkin Coffee Cake with Cinnamon Crumb. Don’t worry—these are all simple, everyday ingredients!
For the crumb topping:
- 1/2 cup (63g) all-purpose flour (spooned and leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup (56g) unsalted butter, cold
For the pumpkin coffee cake:
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 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 (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)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
For the vanilla icing:
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Special equipment:
- 9-inch square or springform baking pan (or any 2.5-quart baking dish)
How to Make Moist Pumpkin Coffee Cake
This recipe comes together easily, even if you’re a beginner baker! Just follow these simple steps, and you’ll have a coffee cake that tastes like fall in every bite.
1. Preheat your oven and prepare the pan
Preheat the oven to 350°F (177°C). Grease a 9-inch square or springform baking pan with nonstick spray and set it aside.
2. Make the crumb topping
In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until you have clumps and crumbs. Set the topping aside for later.
3. Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This spice blend is what gives the cake its cozy fall flavor!
4. Combine the wet ingredients
In a separate medium bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
5. Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter will be thick.
6. Assemble the cake
Spoon the batter into your prepared baking pan, spreading it into an even layer. Sprinkle the crumb topping evenly over the batter, gently pressing it down.
7. Bake
Bake the cake for 30–35 minutes. Check for doneness at the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. Let it cool slightly before adding the icing.
8. Make the vanilla icing and drizzle
In a small bowl, whisk the confectioners’ sugar, pumpkin spice coffee creamer (or milk), and vanilla extract until smooth. Drizzle over the warm or cooled cake.
How to Serve Your Pumpkin Coffee Cake
ThisPumpkin Coffee Cake with Cinnamon Crumb is perfect for breakfast, brunch, or an afternoon snack. Serve it warm with a hot cup of coffee or tea for a cozy fall moment.
For a festive touch, pair it with a pumpkin spiced latte or chai tea. If you’re hosting, consider adding scrambled eggs or fresh fruit to round out the meal.
Storing and Enjoying Leftovers
- To keep your cake fresh, cover it tightly and store it at room temperature for up to two days, or refrigerate it for up to three days.
- If you’d like to freeze it, wrap individual slices in plastic wrap and store them in an airtight container for up to three months.
- To reheat, simply microwave a slice for about 15–20 seconds.
Top Tips for Customizing Your Pumpkin Coffee Cake
- Swap the spices: Don’t have all the spices on hand? Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, cloves, and ginger.
- Add some crunch: Mix in chopped pecans or walnuts to the crumb topping for extra texture.
- Make it dairy-free: Use almond milk or any non-dairy milk in place of regular milk for a dairy-free option.
Try a twist: Replace the vanilla icing with a cream cheese glaze for a richer flavor.
Your Questions About Pumpkin Coffee Cake with Cinnamon Crumb Answered
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained and has a similar consistency to canned pumpkin.
Can I make this recipe gluten-free?
Absolutely! Substitute a 1:1 gluten-free baking flour for the all-purpose flour. Be sure it includes xanthan gum for the best texture.
Do I need to refrigerate pumpkin coffee cake?
This cake can be stored at room temperature for two days, but refrigerating it will help it stay fresh longer—up to three days.
Can I double this recipe?
Yes, simply double all the ingredients and bake it in a 9×13-inch pan. You may need to add a few extra minutes to the baking time.
Can I skip the icing?
Of course! The cake is perfectly delicious on its own or with just the crumb topping. The icing adds sweetness, but it’s optional.
Let’s Bake Together!
I can’t wait for you to try this moist pumpkin coffee cake with cinnamon crumb topping. It’s one of my favorite fall baking recipes, and I know it’ll become a staple in your kitchen too.
If you make it, let me know how it turns out in the comments below, or share your creation on social media and tag WandaRecipes.com. Don’t forget to check out my other pumpkin desserts and coffee cake recipes for more delicious inspiration.
Happy baking!
Pumpkin Coffee Cake with Cinnamon Crumb Topping
Ingredients
For the crumb topping:
- 1/2 cup 63g all-purpose flour (spooned and leveled)
- 1/2 cup 100g packed light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup 56g unsalted butter, cold
For the pumpkin coffee cake:
- 2 cups 250g all-purpose flour (spooned and leveled)
- 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 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)
- 1/4 cup 82g pure maple syrup
- 1/4 cup 60ml milk
For the vanilla 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 your oven and prepare the pan
- Preheat the oven to 350°F (177°C). Grease a 9-inch square or springform baking pan with nonstick spray and set it aside.
Make the crumb topping
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until you have clumps and crumbs. Set the topping aside for later.
Mix the dry ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This spice blend is what gives the cake its cozy fall flavor!
Combine the wet ingredients
- In a separate medium bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
Combine wet and dry ingredients
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter will be thick.
Assemble the cake
- Spoon the batter into your prepared baking pan, spreading it into an even layer. Sprinkle the crumb topping evenly over the batter, gently pressing it down.
Bake
- Bake the cake for 30–35 minutes. Check for doneness at the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. Let it cool slightly before adding the icing.
Make the vanilla icing and drizzle
- In a small bowl, whisk the confectioners’ sugar, pumpkin spice coffee creamer (or milk), and vanilla extract until smooth. Drizzle over the warm or cooled cake.
Notes
Top Tips for Customizing Your Pumpkin Coffee Cake
- Swap the spices: Don’t have all the spices on hand? Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, cloves, and ginger.
- Add some crunch: Mix in chopped pecans or walnuts to the crumb topping for extra texture.
- Make it dairy-free: Use almond milk or any non-dairy milk in place of regular milk for a dairy-free option.
Try a twist: Replace the vanilla icing with a cream cheese glaze for a richer flavor.
