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Pumpkin Crumb Coffee Cake with Warm Spice and Crunchy Topping

Indulgent Pumpkin Crumb Coffee Cake with Warm Spice Crunch

This Pumpkin Crumb Coffee Cake with Warm Spice and Crunchy Topping is perfect for cozy autumn days and busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Healthy Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour gives the cake structure and fluffiness
  • 0.5 cups light or dark brown sugar adds moisture and a deeper flavor profile
  • 1.5 teaspoons ground cinnamon enhances the cozy, autumnal vibe of the cake
  • 0.25 cups cold unsalted butter helps create a crumbly topping when cut in
  • 1 teaspoon baking soda gives the cake a beautiful rise
  • 0.5 teaspoons baking powder ensures a light and airy texture
  • 0.5 teaspoons salt balances the sweetness for a well-rounded flavor
  • 0.5 teaspoons ground nutmeg complements the spices and adds warmth
  • 0.25 teaspoons ground cloves gives a rich, aromatic flavor that's perfect for fall
  • 0.25 teaspoons ground ginger adds a zesty kick to the cake
  • 1 cups pumpkin puree the star of the dish, lending moisture and rich flavor
  • 0.5 cups canola oil, vegetable oil, or melted coconut oil keeps the cake moist and tender
  • 0.25 cups pure maple syrup enhances sweetness with a natural flavor
  • 0.25 cups milk (dairy or non-dairy) adjusts the batter consistency
For the Icing
  • 1 cups confectioners' sugar creates a sweet and fluffy drizzle
  • 2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk adds richness to the icing
  • 0.25 teaspoons pure vanilla extract contributes a fragrant note that balances the spices

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine ½ cup of flour, ½ cup of brown sugar, and 1 ½ teaspoons of cinnamon. Cut in ¼ cup of cold unsalted butter until it resembles coarse crumbs.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and the remaining cinnamon along with nutmeg, cloves, and ginger.
  4. In a separate bowl, whisk together 1 cup of pumpkin puree, ½ cup of brown sugar, ½ cup of oil, ¼ cup of maple syrup, and ¼ cup of milk until smooth.
  5. Gently fold the wet mixture into the dry ingredients until just combined; a few lumps are fine.
  6. Pour the batter into the prepared dish, spreading it evenly, and sprinkle the crumb topping over the batter.
  7. Bake for 30-35 minutes, checking for doneness with a toothpick.
  8. While the cake cools, whisk together the icing ingredients until smooth.
  9. Drizzle the icing over the cooled cake, slice into squares, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best results, measure ingredients accurately and avoid overmixing the batter. Allow the cake to cool slightly before icing to maintain the drizzle effect.

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