Description

This easy pumpkin coffee cake features a fluffy, spiced pumpkin cake base and a generous layer of buttery cinnamon crumb topping. Perfect for cozy fall breakfasts, brunches, or as a sweet snack with coffee.

Ingredients

Scale

1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
1 cup granulated sugar (or coconut sugar)
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup milk (dairy or non-dairy)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Crumb Topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar, packed
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon ground cinnamon
Pinch of salt
Optional Glaze:
1/2 cup powdered sugar
2–3 teaspoons milk or cream
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang. Lightly spray with nonstick spray.
In a large bowl, whisk together granulated sugar, oil, and eggs until smooth and slightly pale (about 1 minute). Add pumpkin puree, milk, and vanilla extract. Whisk until fully combined.
In a separate bowl, stir together flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding with a rubber spatula just until no dry streaks remain. Do not overmix.
For the crumb topping: In a small bowl, mix flour, brown sugar, cinnamon, and a pinch of salt. Pour in melted butter and mix with a fork, then use your fingers to create chunky crumbs.
Spread the pumpkin batter evenly into the prepared pan. Sprinkle the crumb topping generously over the top.
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 browns too quickly, tent with foil after 25 minutes.
Let the cake cool in the pan for at least 20 minutes, then use the parchment overhang to lift it onto a cooling rack. For clean slices, wait until fully cooled.
Optional: Mix powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, use non-dairy milk and vegan butter or coconut oil in the topping. Let the cake cool fully before slicing to keep the crumb topping intact. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake can be frozen for up to 2 months. Add nuts or chocolate chips for variation.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 265
Sugar: 22
Sodium: 210
Fat: 9
Saturated Fat: 2.5
Carbohydrates: 40
Fiber: 2
Protein: 3

Keywords: pumpkin coffee cake, crumb topping, fall breakfast, pumpkin spice, brunch, easy coffee cake, autumn dessert, moist pumpkin cake