Pumpkin Coffee Cake

Pumpkin season is here to stay with this moist pumpkin coffee cake with a crumb topping and sweet vanilla glaze. YUM!

Pumpkin Coffee Cake

Prepare to fall in love at first bite with this pumpkin coffee cake. Super moist with a tender crumb, perfectly spiced, and topped with a buttery cinnamon crumb topping, this delightful crumb cake is the best way to start the day. It comes together in a pinch, stays moist for DAYSSSSSSS, and is packed full of Fall flavor.

Tips for the best pumpkin coffee cake.

We adapted our favorite pumpkin bread recipe for this easily shareable breakfast treat. We love this recipe because it’s super moist, not overloaded with sugar (3/4 cup for the whole pan–I mean plus the crumb topping, but we can’t be perfect), perfectly spiced, and comes together in one bowl AKA easy prep and easy clean up. Score! The recipe is about as simple as it gets, but we’ve rounded up a few tricks to give you perfect results:

1. Don’t over mix. Simply stir everything together until no clumps of flour remain and then stop. This will give you the perfect tender crumb.
2. Don’t over bake. DUH. The last thing you want to do is dry out your crumb cake.
3. Don’t bake alone. This pumpkin crumb cake is seriously addicting. Bake with friends and then you’ll have someone to share the pan with 🙂

How to make a good crumb topping:

Ahh crumb topping. Am I the only one who selfishly picks off the delicious crumble like an animal? I don’t think I’m alone in my deep love for crunchy, sugary, buttery goodness.

Crumb topping is traditionally made with flour, butter, sugar and spices. It’s incredibly easy, but it can be tricky to get the ratio just right though. It’s a fine line between a crumble that doesn’t hold it’s form and melts into your cake, and one that ends up floury and dry. We find the golden ratio of crumb topping is 1 cup flour, 1 cup sugar, and 1/2 cup butter.

How to store pumpkin coffee cake:

This pumpkin coffee cake is ridiculously moist, so it will take a while for it to dry out. That being said, you can make sure that it retains all that moisture and flavor by keeping it in airtight container or wrapped up with plastic wrap. Pumpkin crumb cake will stay well at room temperature for 7 days, or freeze for up to 3 months! When you’re ready to eat it, simply defrost, and heat up.

We actually think this cake tastes amazing cold–it makes the crumb taste a little denser and pairs amazingly with a pumpkin spice latte 🙂

Happy pumpkin season! Let’s all celebrate today with this pumpkin coffee cake!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40mins
• Yield: 16 servings
• Category: breakfast
• Method: baked
• Cuisine: american

Pumpkin Coffee Cake

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Pumpkin season is here to stay with this moist pumpkin coffee cake with a crumb topping and sweet vanilla glaze.

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40mins
• Yield: 16 servings
• Category: breakfast
• Method: baked
• Cuisine: american

Units: USM

Equipment

pastry cutter

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9 x 9-inch pan

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parchment paper sheets

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Ingredients

for the 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

for the 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

for the maple glaze

• 1 cup confectioners’ sugar
• 1 tablespoon maple syrup
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat oven to 350°F and line a 9 x 9-inch pan with parchment paper. Set aside.
2. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
3. Make a well in the center of your dry ingredients. Pour in eggs, pumpkin puree, milk, oil, and vanilla, Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
4. Pour the batter into your prepared pan and set aside to make the topping.
5. In a large bowl (you can use the same dirty bowl if you’re lazy like me). Mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter, cut in the butter until the mixture starts to clump together. Pour the crumble on top of the pumpkin batter, spreading out evenly to the edges.
6. Bake for 30-40 minutes, or until a knife inserted in the center of the pan comes out clean. Allow to cool.
7. While the cake cools, make the vanilla glaze. In a medium bowl combine the confectioners’ sugar, maple syrup, milk, vanilla, salt. Whisk to combine. If the icing is too thick, add a little bit more milk; if it’s too thin add some more confectioners’ sugar.
8. Once the cake is cool, drizzle with icing, slice into 16 pieces and serve!