Pumpkin Coffee Cake with Crumb Topping

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5 from 12 votes

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This pumpkin coffee cake is incredibly moist and flavorful, topped with a pumpkin spice streusel crumb and sweet pumpkin spice glaze.

Aerial photo of sliced pumpkin coffee cake in a pan.

YOU WILL LOVE THIS PUMPKIN CRUMB CAKE

What isn’t to love about pumpkin crumb cake? From the moist and tender pumpkin cake infused with aromatic pumpkin pie spice to crunchy crumb topping to the silky glaze, each part of this coffee cake is absolute perfection.

While it may seem like pumpkin coffee cake with streusel topping is complicated to make, it is actually very simple. Each component is quick, and you don’t even need a mixer for this easy recipe. It can be made in under an hour, and most of that time the cake is spent in the oven!

You can enjoy pumpkin crumb cake for breakfast with a hot cup of coffee or tea, as a snack in the middle of the day, or as dessert when that sweet tooth hits (and let’s be serious– during pumpkin season, my heart knows no time for consuming all things pumpkin).

THREE COMPONENTS MAKE THIS A GREAT RECIPE 

There are three things that take this coffee cake to a whole new, fall-inspired level. The moist pumpkin cake base, the crumbly brown sugar streusel topping, and the pumpkin spice drizzle. Each of these components makes a pumpkin coffee cake that is packed with all of the pumpkin pie flavor that you love.

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A slice of pumpkin coffee cake on a plate with a fork.

Technically, you can skip the glaze on top if you prefer. But I think that it adds a little something special to this cake and makes it perfectly sweet. You can also just serve it on the side as an option. Be sure to test lots of bites with and without so the science sciences properly. 


PUMPKIN COFFEE CAKE INGREDIENTS

The pumpkin flavor in this coffee cake comes naturally from pumpkin purée, but is enhanced by warm spices that are associated with pumpkin like cinnamon, nutmeg, cloves, and ginger. You can use a pumpkin pie spice that is already made for you so you have all of these flavors in one! Then, you just need to add some extra cinnamon for maximum flavor.

PUMPKIN SPICE CRUMB TOPPING

The base for this pumpkin streusel is my beloved crunchy streusel topping. We’re simply adding pumpkin spice flavor to complement the pumpkin flavor in the coffee cake. 

Pumpkin spice streusel ingredients with text overlay.

For the pumpkin and cinnamon streusel topping, you will need: 
 all-purpose flour
• unsalted butter
• light brown sugar
• ground cinnamon
• pumpkin pie spice
• salt

PUMPKIN CAKE

The base for this coffee cake is a variation of my favorite pumpkin streusel muffins and classic coffee cake recipes put together.

Ingredients for pumpkin coffee cake with text overlay.

For the pumpkin cake batter, you will need: 
• all-purpose flour
• baking soda
• baking powder
• ground cinnamon
• pumpkin pie spice
• salt
• light brown sugar
• unsalted butter
• pure maple syrup
• egg
• pumpkin puree
• milk

DO NOT USE PUMPKIN PIE FILLING

We’re bringing the majority of the pumpkin flavor with 100% pure pumpkin. You’ll want to be sure you use canned pumpkin or your own pumpkin puree (if you’re familiar with making and using this preparation) and not pumpkin pie filling which has a lot of other spices and ingredients in it specifically made for baking pumpkin pie. 

PUMPKIN SPICE GLAZE

This simple glaze doesn’t use any fat, so it’s nice and thin for drizzling on top of the cake.

Pumpkin spice glaze ingredients labeled with text overlay.

For the pumpkin glaze, you will need:
• powdered sugar
• milk or cream
• vanilla extract
• pumpkin pie spice

HOW TO MAKE THIS EASY PUMPKIN COFFEE CAKE RECIPE

You’ll want to start by preparing the buttery streusel first. That way, you can be sure it’s nice and chilled before you put it on top of the pumpkin coffee cake base. Cold butter makes the biggest chunks of streusel, so I always like to prepare my streusel toppings while my oven heats up. 

PREPARE THE STREUSEL TOPPING

STEP #1

To make the perfect crumbly streusel topping, place the flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.

STEP #2

Using a fork, press all of the ingredients together until the butter is in small chunks. Use your fingers to pinch pieces together until the streusel is mostly small crumbles (some large crumbles are ok), then set this mixture aside.

MAKE AND BAKE THE CAKE BATTER

STEP #3

In a large bowl, toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and set this mixture aside.

STEP #4

Next, whisk together the brown sugar, butter, and maple syrup until the mixture is smooth. Add the egg, pumpkin purée, and milk and whisk again until everything is combined.

STEP #5

Pour the wet ingredients into the dry ingredients and gently stir the batter with a spatula until it is just combined.

Batter for pumpkin coffee cake in a bowl with a spatula.

STEP #6

Pour the batter into the prepared pan, spreading it out so that it lays evenly. Sprinkle the streusel evenly over the top of the batter, then bake. Let the cake cool completely before adding the glaze. 

MAKE THE GLAZE

STEP #7

When you are ready to serve the coffee cake, whisk together the powdered sugar, milk or cream, vanilla extract, and pumpkin pie spice in a small bowl.

Pumpkin spice glaze in a bowl. Someone is stirring it with a spoon.

STEP #8

Drizzle the glaze over the coffee cake, or save for drizzling over individual slices after serving.

PUMPKIN COFFEE CAKE FAQs

The component that turns a regular cake into a coffee cake is the streusel topping. A traditional streusel topping is usually made of flour, brown sugar, cinnamon, salt, and butter. In this case, the streusel has pumpkin spice for added pumpkin flavor!

Coffee cake is traditionally served as breakfast, hence the name “coffee” cake, since it is typically served with a cup of hot coffee. However, there are certainly no rules around when you can enjoy a slice of coffee cake. Especially when served with a sweet glaze, coffee cake is a great option for dessert.

MORE FAVORITE PUMPKIN RECIPES FROM FRESH APRIL FLOURS

Pumpkin Crumb Coffee Cake Recipe

This pumpkin coffee cake is incredibly moist and flavorful, topped with a pumpkin spice streusel crumb and sweet pumpkin spice glaze.
Prep Time15 minutes
Bake Time35 minutes
Total Time50 minutes
Recipe Author Lynn April
Servings: 12 servings

Ingredients

PUMPKIN SPICE STREUSEL

  • cup (80g) all-purpose flour
  • cup (76g) unsalted butter cold and cut into pieces
  • 3 Tablespoons firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

PUMPKIN COFFEE CAKE

  • 2 cups (240g) all-purpose flour be sure to measure properly
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (100g) firmly packed light brown sugar
  • ½ cup (113g) unsalted butter melted
  • 3 Tablespoons (45mL) pure maple syrup
  • 1 large egg room temperature1
  • 1 cup pumpkin purée2 room temperature
  • cup (80mL) milk

PUMPKIN SPICE GLAZE

  • ½ cup (60g) powdered sugar
  • 1 Tablespoon (15mL) milk or cream
  • ¼ teaspoon vanilla extract
  • teaspoon pumpkin pie spice

Instructions

  • Preheat the oven to 350ºF (177ºC).
  • Spray an 8" square baking pan with non-stick spray. Set aside.

PUMPKIN SPICE STREUSEL

  • Place flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
  • Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.

PUMPKIN COFFEE CAKE

  • In a large bowl, toss together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a medium size bowl, whisk together the brown sugar, butter, and maple syrup until smooth. Add the egg, pumpkin purée, and milk and whisk again until everything is combined.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
  • Pour batter into prepared pan, spreading it out so that it lays evenly. Sprinkle the streusel evenly over the top of the batter, then bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool on a wire cooling rack before adding the glaze.

PUMPKIN SPICE GLAZE

  • In a small bowl, whisk together the powdered sugar, milk or cream, vanilla extract, and pumpkin pie spice until smooth.
  • Drizzle the glaze over the coffee cake, or save for drizzling over individual slices after serving. Store leftovers covered tightly at room temperature up to 3 days. Coffee cake freezes well, with or without glaze, up to 3 months. Thaw in the refrigerator or at room temperature.

Notes

  1. Eggs: it is always a good rule of thumb to use room temperature eggs when using melted butter. To bring egg to room temperature quickly, place in a bowl of warm water for 10 minutes.
  2. Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 313kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 279mg | Potassium: 124mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3607IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

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21 Comments

  1. 5 stars
    I love coffee cake because it makes eating cake for breakfast legal. This coffeecake was amazingly moist and tender.

  2. 5 stars
    I’m in pumpkin heaven! Just made this delicious coffee cake for brunch and couldn’t resist a sliver before serving the fam. So. Dang. GOOD!

  3. 5 stars
    I miss coffee cakes! My mom used to make them all the time and then she stopped. This recipe brought me back to my childhood!

  4. 5 stars
    I made this for a brunch last weekend, and it was a solid hit. And I already can’t wait to make it again. It was fantastic.

  5. 5 stars
    Perfect. I’ve made it so many times I cannot count (just forgot to leave a review)! It’s moist, and flavorful, and has an incredible texture. It’s on my list for “must make” all the time now.