Pumpkin Coffee Cake Recipe – Easy Crumb Topping for the Best Fall Breakfast

The scent of pumpkin spice and brown sugar drifting through the kitchen just screams fall, doesn’t it? Every year, as soon as the leaves start to turn, I get this urge to whip up my signature pumpkin coffee cake with crumb topping. It’s the sort of treat you crave on crisp mornings—warm, cozy, and oh-so-inviting. The first time I baked this, I was just looking for something to pair with my oversized mug of cinnamon latte. But after the first bite, I knew this pumpkin coffee cake was about to become a family tradition. There’s something about the fluffy, spiced cake and buttery, cinnamon-streusel topping that just feels like a hug in food form.

Honestly, this is the recipe I reach for when I want to impress brunch guests or treat myself to a little autumn indulgence. I’ve tested it so many times (sometimes just as an excuse to eat more cake), and every batch is devoured before the day’s out. Whether you’re baking for a crowd or just want a slice to go with your morning coffee, this pumpkin coffee cake with crumb topping is the answer. It’s loaded with pumpkin flavor, not too sweet, and perfectly moist—basically, everything I want in a fall breakfast or snack. Plus, it’s easy enough that you won’t dread a little extra cleanup on a lazy weekend. This cake is proof that simple, seasonal ingredients can make magic happen. Let’s face it: pumpkin season is way too short to miss out on this one!

Why You’ll Love This Pumpkin Coffee Cake Recipe

• Quick & Easy: Ready to bake in under 20 minutes—no complicated steps or fancy tools required. Perfect for those mornings when you want something special without the fuss.
• Simple Ingredients: You probably have most of what you need already. No hunting down rare spices or specialty flours!
• Perfect for Any Fall Occasion: This pumpkin coffee cake shines at brunch, makes a cozy afternoon snack, and is always a hit for holiday breakfasts. It even works as dessert (with a scoop of vanilla ice cream… trust me).
• Crowd-Pleaser: I’ve lost count of the times someone’s asked for this recipe after trying it. Even picky eaters get on board—kids, grandmas, and everyone in between.
• Unbelievably Delicious: The cake is tender and moist, with just the right hint of spice, and that crumb topping? Buttery, crunchy, and totally addictive.

This isn’t just any pumpkin coffee cake recipe. I use a generous layer of crumb topping (because, honestly, isn’t that everyone’s favorite part?). The secret is a bit of extra cinnamon and the way the pumpkin puree keeps things moist without heaviness. I’ve tried swapping in all sorts of flours and sweeteners—each time learning a little more about how to get that perfect balance of flavor and texture. If you’re looking for a pumpkin coffee cake that’s not dry, not overly sweet, and has that coffee-house aroma wafting through your house, this is the one. It’s the kind of treat you’ll want to make again… and again… and again.

Ingredients Needed for Pumpkin Coffee Cake with Crumb Topping

This pumpkin coffee cake recipe uses easy, wholesome ingredients that work together for big fall flavor. Most are pantry staples, and you can tweak a few, depending on dietary needs or what you’ve got on hand. Here’s what you’ll need:

• For the Cake:
  • 1 3/4 cups (220g) all-purpose flour (for a gluten-free option, use a 1:1 GF blend)
  • 1 cup (200g) granulated sugar (can sub coconut sugar for a slight caramel note)
  • 1/2 cup (120ml) vegetable oil (melted coconut oil works too)
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) milk (dairy or non-dairy both work)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
• For the Crumb Topping:
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 tsp ground cinnamon
  • Pinch of salt
• Optional Glaze:
  • 1/2 cup (60g) powdered sugar
  • 2-3 tsp milk or cream
  • 1/4 tsp vanilla extract

Ingredient Tips: If you want a dairy-free version, use almond or oat milk and swap the butter in the topping for vegan butter or coconut oil. I always use Libby’s pumpkin puree for reliable results, but homemade works if you’ve got extra time. And don’t skip the spices—pre-ground is fine, but fresh-ground nutmeg makes a noticeable difference!

Equipment Needed

• Mixing Bowls: At least two—one for the batter, one for the crumb topping. I love using glass ones so I can see if everything’s mixed evenly.
• Whisk and Spoon: A sturdy whisk for blending the wet ingredients, and a wooden spoon or rubber spatula for folding everything together.
• Measuring Cups & Spoons: Accuracy matters for baking, so use a set you trust. Digital scales are a bonus for perfect results.
• 9×9-inch (23x23cm) Baking Pan: Square is my go-to for even slices, but a round cake pan or even an 8×8-inch will work (just watch the bake time).
• Parchment Paper: Makes removing the cake a breeze and helps with cleanup—totally worth it.
• Cooling Rack: For letting the cake cool evenly and avoiding soggy bottoms.

If you don’t have a square pan, a round one or even muffin tins (for individual cakes) will do. Just adjust the baking time and keep an eye out for golden brown edges. And confession—I’ve sometimes mixed the batter right in the baking pan (less cleanup!), but you risk uneven mixing. For the crumb topping, using your fingers to crumble works best—don’t bother with a pastry cutter unless you want to get fancy.

How to Make Pumpkin Coffee Cake with Crumb Topping

1. Prep the Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving an overhang for easy lifting later. Spray lightly with nonstick spray.
2. Mix the Wet Ingredients: In a large bowl, whisk together 1 cup (200g) granulated sugar, 1/2 cup (120ml) oil, and 2 eggs until smooth and slightly pale (about 1 minute). Add 1 cup (240g) pumpkin puree, 1/4 cup (60ml) milk, and 2 tsp vanilla extract. Whisk again until fully combined.
3. Combine the Dry Ingredients: In a separate bowl, stir together 1 3/4 cups (220g) flour, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Make the Batter: Gradually add the dry mix to the wet mix, folding with a rubber spatula just until no dry streaks remain. The batter will be thick—don’t overmix, or your cake can get dense.
5. Prepare the Crumb Topping: In a small bowl, mix 3/4 cup (90g) flour, 1/2 cup (100g) brown sugar, 1 tsp cinnamon, and a pinch of salt. Pour in 1/4 cup (60g) melted butter and mix with a fork, then use your fingers to create chunky crumbs. If it seems too dry, add a tiny splash more butter.
6. Assemble: Spread the pumpkin batter evenly into the prepared pan. Sprinkle the crumb topping generously over the top, making sure to cover every bit (more crumb = more joy!).
7. Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). If the topping starts to brown too quickly, loosely tent with foil after 25 minutes.
8. Cool: Let the cake cool in the pan for at least 20 minutes, then use the parchment overhang to lift it out onto a cooling rack. For clean slices, wait until it’s fully cooled… but I won’t judge if you sneak a warm piece.
9. Optional Glaze: Mix 1/2 cup (60g) powdered sugar, 2-3 tsp milk, and 1/4 tsp vanilla extract until smooth. Drizzle over the cooled cake for a sweet finish.

Troubleshooting: If your crumb topping sinks, the batter may be too thin—double-check your measurements. If the cake feels dry, check your oven temperature with an oven thermometer (hot ovens will overbake!). And if you want even more pumpkin flavor, try adding a tablespoon of pumpkin pie spice.

Personal note: The first time I made this, I didn’t cool it long enough and the crumb topping slid right off—patience is key! Oh, and using parchment paper means you won’t have to dig pieces out of the pan (learned that the hard way!).

Cooking Tips & Techniques

• Don’t Overmix: Mix the batter just until the flour disappears—overmixing can make the cake tough.
• Crumb Topping Size: Use your fingers to make some larger and some smaller crumbs for the best texture. If it’s sticking together, chill for 10 minutes before sprinkling.
• Oven Accuracy: An oven thermometer is your best friend. My old oven ran hot, and I accidentally dried out the cake a couple times before I figured it out.
• Rest Before Cutting: Letting the cake cool fully prevents the crumb topping from crumbling off when you slice (trust me, it’s worth it).
• Multi-tasking: While the cake bakes, whip up the glaze and brew a fresh pot of coffee—makes the kitchen smell even more amazing.
• For Even Baking: Rotate the pan halfway through baking if your oven has hot spots.
• Storage for Freshness: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.

My biggest fail with this recipe? Once, I forgot to add the baking powder and ended up with a flat, dense cake that even the crumb topping couldn’t save. Double-check your ingredients before you start!

Variations & Adaptations

• Gluten-Free Pumpkin Coffee Cake: Use a 1:1 gluten-free flour blend in both the cake and crumb topping. I’ve tried King Arthur’s blend with great results.
• Dairy-Free Version: Swap the milk for almond or oat milk and use vegan butter (or coconut oil) in the topping. The cake stays just as moist and flavorful.
• Nutty Twist: Add 1/2 cup (60g) chopped pecans or walnuts to the crumb topping for extra crunch. Toast them lightly first for the best flavor.
• Spiced Up: Mix in 1/2 cup mini chocolate chips or swirl in some cream cheese for a decadent upgrade.
• Cooking Method Swap: Turn the batter and crumb topping into muffins—bake in a lined muffin tin for about 20-22 minutes (makes 12).
• Personal Favorite: I sometimes layer thinly sliced apples between the batter and crumb topping for an extra burst of fall flavor. So good, and it keeps the cake even moister!
• Allergen Notes: For egg-free, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 min). For nut-free, just skip nuts in the topping.

Serving & Storage Suggestions

This pumpkin coffee cake is best served slightly warm or at room temperature. I love slicing it into generous squares and serving with strong coffee or a chai latte. If you’re feeling fancy, a dusting of powdered sugar or a drizzle of vanilla glaze makes a beautiful finish for brunch spreads.

• Serving ideas: Pair with yogurt, fresh fruit, or even a scoop of vanilla ice cream for dessert. It’s perfect for a cozy breakfast in bed or as a sweet treat after dinner.
• Storage: Keep leftovers in an airtight container at room temp for up to 2 days. For longer storage, refrigerate for up to 5 days. The crumb topping will soften a bit over time, but a quick reheat in the oven (350°F/175°C for 5-7 minutes) brings back some crunch.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap, then in a freezer-safe bag. Thaw at room temp or gently in the microwave.
• Flavor Note: The spices deepen after a day—somehow, the cake tastes even better on day two. If you can wait that long, it’s worth it!

Nutritional Information & Benefits

Each slice of pumpkin coffee cake (assuming 12 servings) is roughly 250-280 calories, with about 9g fat, 40g carbs, and 3g protein. Pumpkin adds vitamin A, fiber, and antioxidants, while swapping in whole wheat flour bumps up the nutrition even more.

This recipe is naturally nut-free (unless you add nuts to the topping), and you can easily make it dairy- or gluten-free with simple swaps. Pumpkin is great for digestive health and adds natural sweetness, so you can even cut back the sugar a bit if you prefer. Personally, I love knowing my fall treats have a little extra goodness tucked inside!

Conclusion

If you’re searching for the ultimate fall breakfast treat, this pumpkin coffee cake recipe with crumb topping is the one. It’s easy to make, loaded with cozy pumpkin spice flavor, and that buttery crumb topping just seals the deal. Whether you’re hosting brunch, packing school snacks, or just need a little pick-me-up, this cake fits the bill. I keep coming back to it every autumn—and honestly, sometimes in the middle of summer when I just can’t wait. Feel free to add your own twist—swap in chocolate chips, double the spices, or go wild with a maple glaze. I’d love to hear how yours turns out—drop a comment, share your photos, or let me know your favorite variation. Happy baking, and may your kitchen always smell like pumpkin spice!

Frequently Asked Questions

Can I make this pumpkin coffee cake ahead of time?

Yes! You can bake it the day before and store it covered at room temperature. The flavors actually deepen overnight.

Can I use homemade pumpkin puree instead of canned?

Absolutely, just make sure it’s not too watery. If it is, blot with paper towels before using for best texture.

What if I don’t have all the spices listed?

You can use 2 1/2 teaspoons of pumpkin pie spice instead, or just focus on cinnamon—it’ll still taste great.

How do I know when the cake is done?

Check with a toothpick in the center—it should come out clean or with just a few moist crumbs. The top will look golden and the crumb topping will be set.

Can I freeze this pumpkin coffee cake?

Yes, slice the cooled cake, wrap tightly, and freeze for up to 2 months. Thaw at room temp or gently reheat in the microwave or oven for best results.

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