Description
Soft, spiced, and topped with a buttery crumb, this pumpkin coffee cake is perfect for fall mornings, brunch spreads, or cozy desserts.
Ingredients
**For the Coffee Cake**
2 cups all-purpose flour
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup
**For the Crumb Topping**
¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp cinnamon
4 tbsp cold butter, diced
½ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F and grease or line a 9×9-inch baking pan with parchment.
2. In a large bowl, whisk flour, cinnamon, pumpkin pie spice, baking powder, and salt.
3. In a separate bowl, mix canned pumpkin, oil, brown sugar, maple syrup, and milk.
4. Combine wet and dry mixtures until just combined—do not overmix.
5. Pour batter into the prepared pan and smooth the top.
6. For the crumb topping, combine flour, brown sugar, and cinnamon in a bowl.
7. Add cold butter and cut in with fingers or fork until crumbly.
8. Stir in chopped nuts if using, then sprinkle topping evenly over batter.
9. Bake for 35–40 minutes, until a toothpick comes out mostly clean.
10. Cool in pan before slicing and serving.
Notes
To make muffins, bake for 20 minutes. For a bundt pan, bake 40–45 minutes. For a 9×13 pan, bake 25–30 minutes.
Try adding a simple glaze of 1 cup powdered sugar, 2 tbsp milk, and ¼ tsp vanilla.
For substitutions: use applesauce or Greek yogurt in place of oil, or almond milk for dairy-free.
Cake stays moist and delicious for days!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 186mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14mg