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Pumpkin Coffee Cake with Cinnamon Crumb

Pumpkin Coffee Cake with Cinnamon Crumb Topping

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 9

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.