Description
This Pumpkin Coffee Cake is a moist, warmly spiced treat perfect for fall or any time you crave a comforting dessert. Featuring a tender pumpkin-flavored crumb cake base topped with a buttery cinnamon streusel and finished with a sweet maple glaze, it’s ideal for breakfast, brunch, or dessert.
Ingredients
Scale
Pumpkin Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
- 1 teaspoon vanilla extract
Crumb Topping
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
Maple Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 9-inch baking pan with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. Make a well in the center for the wet ingredients.
- Combine Wet Ingredients: In a separate bowl or directly in the well, whisk eggs, pumpkin puree, milk, oil, and vanilla extract for about 30 seconds until smooth and combined.
- Incorporate Wet and Dry: Fold the wet ingredients gently into the dry ingredients just until combined, taking care not to overmix to keep the cake tender.
- Pour Batter: Transfer the batter evenly into the prepared baking pan and set aside while preparing the crumb topping.
- Prepare Crumb Topping: In a large bowl (the same one if you prefer), mix flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, cut in the room temperature butter until the mixture starts to clump together and resembles coarse crumbs.
- Apply Crumble: Evenly sprinkle and press the crumb topping over the pumpkin batter in the pan, covering the surface fully.
- Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a knife inserted into the center comes out clean with no wet batter. Remove from oven and allow to cool completely in the pan.
- Make Maple Glaze: While the cake cools, whisk together confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt in a medium bowl until smooth. Adjust thickness by adding more milk or powdered sugar as needed.
- Glaze and Serve: Once the cake has cooled, drizzle the maple glaze evenly over the top. Slice into 16 squares and enjoy.
Notes
- Use canned pumpkin puree for consistent texture and flavor.
- Ensure butter for crumb topping is at room temperature for easier cutting in.
- The cake is best served the same day but can be stored in an airtight container at room temperature for up to 2 days.
- If you prefer a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- For a nuttier flavor, add 1/2 cup chopped pecans or walnuts to the crumble topping.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 260
- Sugar: 20g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
