Pumpkin Crumb Coffee Cake

 

Pumpkin Crumb Coffee Cake

 

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: serves 9

An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping. 

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Ingredients

Crumb Topping

• 1/2 cup (63g) all-purpose flour (spooned & leveled)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup (4 tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon ground cloves 
• 1/4 teaspoon ground ginger 
• 1 cup (240g) pure pumpkin purée
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (120ml) vegetable oil (or melted coconut oil if you prefer)
• 1/4 cup (82g) pure maple syrup
• 1/4 cup (60ml) milk

 Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9‑inch square or 9‑inch springform baking pan. Set aside.

2. Make the crumb topping first:
   In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.

3. 
   Make the cake:
   Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined.
   In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over‑mixing. Batter will be very thick.
   Spoon/pour the batter into the prepared baking pan and spread evenly.
   Pour the crumb topping evenly on top and gently press it down into the batter.
   
   

4. Bake for 30–35 minutes. Check doneness at 30 minutes by inserting a toothpick into the center.

• If it comes out clean or with a couple moist crumbs, it’s done.
• If it has wet batter, bake 5 more minutes or until done.

5.  Storage: Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.