Description
This Pumpkin Coffee Cake is a moist, warmly spiced treat perfect for fall mornings or holiday brunches. Featuring a thick pumpkin-infused batter and a crunchy cinnamon crumb topping, it’s finished with a delicate pumpkin spice-flavored glaze that enhances its cozy flavors. This coffee cake combines classic autumn spices like cinnamon, nutmeg, and cloves with the natural sweetness of pumpkin and maple syrup, delivering a deliciously tender and flavored cake that pairs perfectly with your morning coffee or tea.
Ingredients
Scale
Crumb Topping
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup packed (110 g) light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold
Dry Ingredients
- 2 cups (252 g) 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
Wet Ingredients
- 1 cup (245 g) pumpkin puree (100% pure pumpkin, not pie filling)
- 1/2 cup packed (110 g) light or dark brown sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) milk
Icing
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) pumpkin spice coffee creamer or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (177°C) and allow it to warm fully. Grease a 9-inch square or 9-inch springform pan (or any 2.5-quart baking dish) with nonstick spray, then set aside to prepare the batter.
- Make Crumb Topping: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons ground cinnamon until combined. Cut in 1/4 cup cold unsalted butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set this crumb topping aside.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger until evenly combined for the cake base.
- Mix Wet Ingredients: In a medium bowl, whisk together 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup canola or vegetable oil, 1/4 cup pure maple syrup, and 1/4 cup milk until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be very thick—do not overmix to ensure the cake remains tender.
- Transfer Batter to Pan: Pour or spoon the thick batter into the prepared baking pan. Spread it evenly to create a smooth surface layer.
- Add Crumb Topping: Evenly sprinkle the crumb topping over the batter in the pan. Gently press the crumb mixture down into the batter; some batter may remain visible beneath the topping, which is fine.
- Bake the Cake: Bake for 30-35 minutes at 350°F (177°C). At 30 minutes, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If batter sticks, bake an additional 5 minutes or until the toothpick test passes. If the edges brown too quickly before the center is cooked through, loosely cover the top with foil after 30 minutes to prevent burning.
- Prepare the Icing: In a small bowl, whisk together 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or milk), and 1/4 teaspoon pure vanilla extract until smooth. Add a splash more creamer or milk if you need to thin the icing for easier drizzling.
- Drizzle Icing and Serve: Drizzle the icing over the warm or cooled pumpkin coffee cake. Serving the cake warm is recommended for the best flavor and texture experience.
Notes
- The crusting crumb topping adds a delightful texture contrast to the moist pumpkin cake beneath.
- Do not overmix the batter to keep the cake tender and soft.
- You can substitute milk with any plant-based milk for a dairy-free version, and use dairy-free butter.
- If you don’t have pumpkin spice coffee creamer, regular milk with a pinch of pumpkin pie spice works well as the icing liquid.
- Using pure pumpkin puree rather than pumpkin pie filling is important to avoid extra sugars and spices that can alter the texture and flavor.
- This cake keeps well at room temperature for 2 days, or refrigerated for up to 5 days. Reheat slightly before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of similar measurement, but note texture may vary slightly.
