Print

Print Recipe

A moist and tender pumpkin-spiced coffee cake with a buttery cinnamon brown sugar crumb topping, perfect for breakfast, snack, or a cozy treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/2 cup canola or vegetable oil
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 1/4 cup all-purpose flour (for crumb)
  • 1/4 cup packed light brown sugar (for crumb)
  • 1 tbsp ground cinnamon (for crumb)
  • 4 tbsp unsalted cold butter, cut into cubes (for crumb)

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 9×9-inch baking dish with cooking spray or line with parchment paper.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, and 2 tsp pumpkin pie spice.
  4. In a medium bowl, whisk together 1 cup canned pumpkin puree, 1/2 cup oil, 1/2 cup packed brown sugar, 1/4 cup maple syrup, and 1/4 cup milk until smooth and sugar begins to dissolve.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
  6. Pour batter into prepared pan, spread evenly, and tap the pan a couple times to settle.
  7. In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1 tbsp ground cinnamon.
  8. Add 4 tbsp cold unsalted butter cubes to crumb mixture and use a fork to press and blend butter into dry ingredients until crumbly and moistened.
  9. Sprinkle crumb topping evenly over batter.
  10. Bake at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Add 5 minutes if still sticky.
  11. Let the cake cool slightly before slicing.

Notes

Use cold butter cubed and mix just until crumbly to keep topping crunchy., Make double batch of crumb topping as some tends to fall off and disappears!, Optional mix-ins: 1/2 cup chopped pecans or walnuts in crumb or on top for crunch., Optional mix-ins: 1/2 cup chocolate chips or dried cranberries into the batter for twist., Oil can be swapped 1:1 with melted unsalted butter for richer cake; replacing up to half with Greek yogurt or sour cream adds moisture., Maple glaze option: whisk 1/2 cup powdered sugar, 1-2 tbsp maple syrup, splash of milk to drizzle over warm cake., Make gluten-free using 1:1 gluten-free flour blend plus xanthan gum (if needed)., Fresh pumpkin puree can replace canned; drain excess water before use., Bake this cake up to 2 days ahead, keep covered at room temperature to maintain crumb texture., Store leftovers in airtight container refrigerated up to 5 days or frozen up to 3 months., Reheat from frozen by thawing overnight in refrigerator and warming in 300°F oven about 10 minutes.

Nutrition

Find it online: https://sweetovenstories.com/pumpkin-coffee-cake-jesslovescooking/