Oh, hello fall baking season! Is there anything better than the smell of pumpkin spice wafting through your kitchen? I think not! This Pumpkin Crumb Coffee Cake Recipe is seriously the *easiest* thing you’ll bake all autumn, and trust me, it’s a total crowd-pleaser. You can whip it up for breakfast (hello, weekend brunch!) or serve it as a cozy dessert.
I actually first shared this recipe way back in 2013 (yikes, time flies!), but I’ve given it a major glow-up with new photos, a video (because who doesn’t love a good baking video?), and even more tips to make sure yours turns out perfect every single time. Seriously, this Pumpkin Crumb Coffee Cake Recipe is fool-proof now!
Why You’ll Love This Pumpkin Crumb Coffee Cake Recipe
Okay, so why should you make this Pumpkin Crumb Coffee Cake Recipe, like, *right now*? Let me tell you!
- It’s seriously quick to make – perfect for those mornings when you want something special but don’t want to spend all day in the kitchen.
- The recipe’s super easy to follow, even if you’re a beginner baker. Don’t worry, I’ve got you!
- It’s absolutely BURSTING with fall flavors. Think pumpkin, cinnamon, nutmeg…the works!
- Breakfast OR dessert? Yes, please! It’s amazing any time of day.
- Total crowd-pleaser. Everyone will be begging you for the recipe.
- And hey, it’s vegetarian-friendly, so everyone can enjoy a slice!
What You Need to Make This Pumpkin Crumb Coffee Cake Recipe
Alright, ready to get baking? First, let’s gather all our goodies! Here’s a quick rundown of what you’ll need both for the crumb topping, the cake itself, and that luscious icing. Don’t worry, I’ve got all the details listed out below!
Pumpkin Crumb Coffee Cake Recipe: Crumb Topping Ingredients
For that irresistible crumb topping, you’ll need:
- 1/2 cup (63g) all-purpose flour (make sure you spoon and level it, okay?)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon (can’t skip this!)
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, COLD (seriously, straight from the fridge!)
Pumpkin Crumb Coffee Cake Recipe: Cake Ingredients
Now, for the cake itself, grab these:
- 2 cups (250g) all-purpose flour (again, spooned & leveled!)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (226g) pumpkin puree (not pumpkin pie filling!)
- 1/2 cup (100g) packed light or dark brown sugar (that means firmly packed!)
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you’re feeling fancy)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
Pumpkin Crumb Coffee Cake Recipe: Icing Ingredients
And finally, for the sweet, sweet icing:
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk (your choice!)
- 1/4 teaspoon pure vanilla extract
How to Make Pumpkin Crumb Coffee Cake Recipe: Step-by-Step Instructions
Okay, here’s where the magic happens! Follow these super simple steps, and you’ll have a delicious Pumpkin Crumb Coffee Cake Recipe in no time. Don’t worry, I’ll walk you through it!
Preparing for the Pumpkin Crumb Coffee Cake Recipe
First things first: crank that oven to 350°F (177°C). And grease a 9-inch square (or a 9-inch springform) pan with nonstick spray. Get it ready – we’re about to get started!
Making the Crumb Topping for the Pumpkin Crumb Coffee Cake Recipe
Now, for the crumb topping! Grab a medium bowl and whisk together the flour, brown sugar, and cinnamon. Then, cut in that cold butter using a pastry blender or a fork. You want it clumpy – that’s the goal!
Creating the Cake Batter for the Pumpkin Crumb Coffee Cake Recipe
Time for the cake batter! In a big bowl, whisk together all those dry ingredients. In a separate bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk. Now, pour the wet into the dry and stir until *just* combined. Don’t overmix! The batter will be thick – that’s totally normal.
Baking Your Pumpkin Crumb Coffee Cake Recipe
Alright, pour that batter into your prepared pan and spread it out evenly. Then, sprinkle the crumb topping all over the top and gently press it down a bit. Bake for 30-35 minutes. At 30 minutes, stick a toothpick in the center. If it comes out clean (or with just a few moist crumbs), it’s done! If it’s still wet, bake for 5 more minutes.
Icing the Pumpkin Crumb Coffee Cake Recipe
While the cake’s cooling slightly, whisk together the icing ingredients. If it’s too thick, add a splash more creamer or milk. Then, drizzle that yummy icing all over the warm cake! Enjoy!
Tips for the Best Pumpkin Crumb Coffee Cake Recipe
Want to make sure your Pumpkin Crumb Coffee Cake Recipe turns out *amazing*? Of course, you do! Here are a few of my top tips:
- Seriously, don’t overmix the batter! It’ll make your cake tough. Just stir until everything’s *barely* combined.
- That cold butter in the crumb topping? It’s essential! It creates those perfect little crumbs.
- Check for doneness like I said – a toothpick is your best friend here. But don’t overbake it! You want it moist.
- Let the cake cool slightly before icing. Otherwise, the icing will just melt right off (oops, been there!).
- Feeling adventurous? You could add some chopped nuts to the crumb topping or even swirl some cream cheese into the batter!
Ingredient Notes and Substitutions for Your Pumpkin Crumb Coffee Cake Recipe
Let’s chat ingredients! First, that pumpkin puree. Canned is easiest, but if you’re feeling ambitious, homemade works too! Just make sure it’s *puree*, not pumpkin pie filling (big difference!). For the oil, I usually go with canola or vegetable, but coconut oil (melted!) adds a nice flavor. No maple syrup? Honey or agave will do in a pinch. And those spices? Feel free to use a pre-mixed pumpkin spice blend if you’re short on time – I won’t tell!
Storing and Reheating Your Pumpkin Crumb Coffee Cake Recipe
Okay, so you’ve got leftover Pumpkin Crumb Coffee Cake Recipe (lucky you!). To keep it fresh, pop it in an airtight container. It’ll keep at room temp for a day or two, or in the fridge for up to 3 days. Wanna warm it up? A quick zap in the microwave does the trick!
Pumpkin Crumb Coffee Cake Recipe FAQs
Got questions about this Pumpkin Crumb Coffee Cake Recipe? I got answers! Here are a few things folks often ask:
Can I use a different size pan? Absolutely! A 9×13 inch pan works great, but you might need to shave off a few minutes of baking time. Just keep an eye on it! If you’re using a smaller pan, it might need a bit *longer* in the oven. Toothpick test is your friend!
Can I freeze the coffee cake? Yep! Wrap it tightly in plastic wrap and then foil. It’ll keep in the freezer for up to 2 months. Just thaw it overnight in the fridge before enjoying.
How do I make this gluten-free? Easy peasy! Just swap out the regular flour for a gluten-free all-purpose blend. Make sure it has xanthan gum already added, or your cake might be a little crumbly (oops!).
What can I substitute for maple syrup? Honey or agave nectar works just fine. The flavor will be a *little* different, but still yummy!
Estimated Nutritional Information for Pumpkin Crumb Coffee Cake Recipe
Okay, so I’m no nutritionist! Just a heads-up: the nutrition info can vary a ton depending on the brands you use. So, I can’t give you exact numbers, sorry!
Enjoyed This Pumpkin Crumb Coffee Cake Recipe?
Loved this Pumpkin Crumb Coffee Cake Recipe? Awesome! Leave a comment below and let me know what you think! And hey, don’t forget to rate the recipe and share it with your friends on social media!
Pumpkin Crumb Coffee Cake Recipe: 2013’s BEST!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this easy Pumpkin Crumb Coffee Cake. It’s perfect for breakfast or dessert.
Ingredients
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (226g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan with nonstick spray. Set aside.
- Make the crumb topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
- Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
- Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
- Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)
- Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
- The author originally published the recipe in 2013 and has since updated it with new photos, a video tutorial, and more tips.
- The pumpkin coffee cake relates to other recipes on her site, such as pumpkin crumb cake muffins and cookies.
Nutrition
- Serving Size: 1 slice
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
