Easy Pumpkin Coffee Cake (With Crumb Topping)

Easy Pumpkin Coffee Cake (With Crumb Topping) :Power ingredients like pure maple syrup, ground nutmeg, ginger, and cloves, as well as pumpkin puree, give this moist and tasty pumpkin coffee cake with a crumb topping. This spiced breakfast cake, piled high with a crumble topping of brown sugar and cinnamon, and topped with a simple vanilla icing, is a perfect fall treat.

This pumpkin coffee cake is so good for breakfast, snacks, or dessert that it’s a falltime staple. This is an autumn variation of my New York-style crumb cake, heavy on the crumb topping, and tastes exactly like my pumpkin crumb cake muffins, only better. You’ll be rushing to the kitchen table every morning of the week for this since it’s brimming with pumpkin flavor! In addition, it’s the ideal dessert to serve on Thanksgiving morning as a taste test before the evening’s plenty of pumpkin pie.



Easy Pumpkin Coffee Cake (With Crumb Topping)

Pumpkin Coffee Cake - Dish 'n' the Kitchen




Crumb Topping
  • 1/2 cup (63g) all-purpose flour
  • 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

Pumpkin Coffee Cake
  • 2 cups (250g) all-purpose flour
  • 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 (230g) 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*





Osso Buco Recipe





  • Set oven temperature to 350°F (177°C). Use nonstick spray to grease a 9-inch square or 9-inch springform baking pan, or any other 2.5-quart baking dish. Put aside.


  • First, prepare the crumb topping by combining the flour, brown sugar, and cinnamon in a medium-sized basin. Either use a pastry blender or a fork to cut in the chilled butter. To make crumbs and clumps, mix. Put aside.


  • Give the cake 30 to 35 minutes to bake. After 30 minutes, test the cake’s doneness by sticking a toothpick into the center. The cake is done when a toothpick inserted into it comes out clean or with a few moist crumbs. Continue baking the cake for a further five minutes, or until the toothpick comes out clean, if it has any moist batter on it.
  • Prepare the frosting: Whisk together the ingredients for the icing. If needed, add one additional splash of creamer or milk to thin it down. Pour over the cake, either warm or cold. (We prefer to serve this warm.)
  • For up to three days, store any remaining cake tightly covered at room temperature or refrigerated.




  • Instructions for Freezing: You may freeze this cake for up to two months. Before eating, let it thaw in the fridge for the entire night.
  • Spices: You can substitute 2 and 1/2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger in the batter. Alternatively, you may simply add pumpkin pie spice in place of the nutmeg, cloves, and ginger while leaving the cinnamon in the recipe.
  • Milk: The cake batter can be made with any type of milk, dairy or nondairy. When I have buttermilk on hand, I really enjoy utilizing it. Give the cake a lot of moisture.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

Leave a Comment