It was love at first bite for us. Super moist with a tender crumb, perfectly spiced, and topped with an addicting cinnamon crumb topping, this crumb cake is pretty much the only way we’ll be starting our mornings this Fall.
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:
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.
Don’t over bake. DUH. The last thing you want to do is dry out your crumb cake.
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!
Preheat oven to 350°F and line a 9 x 9 pan with parchment paper. Set aside.
In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
Pour the batter into your prepared pan and set aside to make the topping.
In a large bowl (you can use the same dirty bowl or a new one if you’re not lazy like us). Mix togeher the flour, cinnamon, nutmeg sugar, and salt. Using a pastry blender, 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.
Bake for 30-40 minutes, or until a knife inserted in the center of the pan comes out clean. Allow to cool.
While the cake cools, make the cream cheese glaze. In a small sauce pan over medium heat combine the cream cheese, heavy cream, and maple syrup, whisking until everything is melted. Add the confectioners sugar, salt and vanilla and whisk to combine. If the icing is too thick, add a little bit more cream; if it’s too thin add some more powdered sugar.
Once the cake is cool, drizzle with icing, slice into 16 pieces and serve!
Keywords: easy, one bowl, fall, buttery, moist, the best
I used your recipe to make muffins. I made 18 regular sized muffins…But if I had to do it all over again, I would make more because some of the yummy streusel slid off the risen muffin. Less batter per muffin tin would have remedied that issue. But besides that fact, they turned out great and tasted really wonderful! The baking time for the muffins in my oven was about 24 minutes. Oh and I did not have quite a full cup of pumpkin, so I make a cup full with also using sour cream.
Leave a comment and rate this recipe!
Made this today for my office and everyone died over it. I made a double batch in a 9 x 13 pan and it was a hit.
★★★★★
looks and sounds amazing. can you sub butter for the canola oil?
Hey Marjorie! Definitely! Just melt it 🙂
I used your recipe to make muffins. I made 18 regular sized muffins…But if I had to do it all over again, I would make more because some of the yummy streusel slid off the risen muffin. Less batter per muffin tin would have remedied that issue. But besides that fact, they turned out great and tasted really wonderful! The baking time for the muffins in my oven was about 24 minutes. Oh and I did not have quite a full cup of pumpkin, so I make a cup full with also using sour cream.
★★★★★
Oh I’m sure this was AMAZING as muffins. So happy you enjoyed them! Happy Fall 🙂
5⭐️+ This recipe is awesome! Easy to make, easy to clean up, delicious fall baking and the perfect crumb topping!
★★★★★
May I have a recipe for the glaze?
It should be listed below the ingredients for the crumble topping!
Thank you so much <3