Cinnamon Crumb Pumpkin Coffee Cake Recipe
My feelings for coffee cake run deep, so I absolutely had to make a pumpkin version of my coffee cake recipe with a cinnamon crumb streusel topping and maple glaze.
Soooo we should talk about how much I love coffee cake because after posting the best coffee cake, and coffee cake muffins, it’s becoming obvious that I’ve got a little obsession. And how could I not? The crumb topping is like the most perfect streusel ever and I’m not exaggerating. It’s got this tiny little hint of salt that you have to taste to understand the goodness. But on top of that, the pumpkin cake is so full of flavor and so tender soft that you just can’t help but take bite after bite.
Pumpkin pie cake has long been a favorite on our blog and I know this is ridiculous but for years I’ve been wondering how I could create a from scratch breakfast version. Obviously things got a little out of hand as that cinnamon topping came into play but I’m certain you’re going to be making this pumpkin coffee cake year after year. In fact, I insist you do. It may sound silly but one of the best gifts you can give your kids is a family tradition. You’d be surprised how much it will mean to them in the future.
Reasons You’ll Love this Pumpkin Coffee Cake Recipe
- Drizzled with a maple glaze
- Thick and perfect cinnamon crumb topping
- Fantastic blend of warm fall flavors
- Indulgent for breakfast and scrumptious for dessert
- Super soft, moist and tender
- Best of all, so easy and quick to make
Ingredients for Pumpkin Coffee Cake
Here’s a quick glimpse at the ingredients needed for the three parts of this recipe. Most of the ingredients overlap between the three components, so the list isn’t really as long as it looks.
Streusel
- Flour
- Brown Sugar
- White Sugar
- Cinnamon
- Pumpkin Pie Spice
- Kosher Salt
- Butter
Cake
- Unsalted Butter
- White Sugar
- Brown Sugar
- Vegetable Oil
- Eggs
- Vanilla
- Maple Extract
- Flour
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Buttermilk
- Pumpkin Puree
Maple Glaze
- Flour
- Maple Syrup
- Water
The measurements for each ingredient are listed in the recipe card at the end of the post.
How to Make Pumpkin Coffee Cake
I said this recipe was easy to make, so now let me prove it to you! These are the basic steps. The full instructions with every detail can be found in the recipe card at the end of the post. You can also saved and/print the recipe from there.
- Preheat the oven and grease a 9×13 baking dish.
For The Streusel
- Combine all the ingredients (except the butter) into a bowl and stir to combine.
- Add the melted butter and stir. Squeeze the streusel in your hands to create clumps.
For The Cake
- Grab a medium sized mixing bowl and add the dry ingredients. Whisk them to combine and set aside.
- In another bowl, blend the butter and sugars with a hand mixer or in a stand mixer. Once smooth, add the oil and pumpkin.
- Add the eggs, vanilla and maple and combine.
- Mix until nearly incorporated then add the buttermilk and stir until just combined.
- Add the dry ingredients and gently fold them together. Be careful not to overmix!
- Spread the batter evenly in a pan. Sprinkle the streusel all over the batter and then bake. Tent with foil around 40-45 minutes if it’s browning too quickly.
- Remove from the oven and let it cool completely. While it is cooling, make the glaze.
For The Glaze
- Combine all the ingredients in a small bowl and whisk until smooth. Drizzle over the cake and serve.
Does Coffee Cake Contain Coffee?
In the US, coffee cake does not generally contain coffee. Coffee cake is a crumb cake with a streusel topping.
Storage, Freezing and Reheating Instructions
How Long Will Coffee Cake Keep?
Coffee cake will keep for up to 1 week at room temperature. To make it last a little longer, store in an airtight container in the fridge.
Can Coffee Cake Be Frozen?
Yes, freeze uncovered first to freeze the maple glaze. Then wrap it in plastic and then foil and freeze. It will keep for up to 3 months.
When You’re Ready to Eat It…
When you are ready to eat your frozen coffee cake, let it thaw in the fridge overnight or pull it out and let it sit at room temperature for an hour or two.
Are you ready for pumpkin? Ready for fall flavors? Ready for the best pumpkin coffee cake recipe of your lifetime? Then this cinnamon streusel and maple glaze topped cake is for you!
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Cinnamon Crumb Pumpkin Coffee Cake Recipe
Ingredients
Streusel
- 1 1/2 Cups Flour
- 1/2 Cup Dark Brown Sugar (light is fine)
- 1/4 Cup White Sugar
- 1/2 Teaspoon Cinnamon
- 3/4 Teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Kosher Salt or 1/4 teaspoon table salt
- 1/2 Cup Butter melted
Cake
- 1/2 Cup Unsalted Butter
- 1 1/2 Cups Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Vegetable Oil
- 2 Large Eggs large
- 1 1/2 teaspoons Vanilla
- 1/2 teaspoon Maple Extract
- 4 Cups Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1 1/2 teaspoons Cinnamon
- 1/2 Cup Buttermilk
- 2 Cups Pumpkin Puree
Maple Glaze
- 1 1/2 Cups Powdered Sugar
- 3 teaspoons Maple Syrup optional
- 1-2 Tablespoons Whole Milk as needed
Instructions
-
Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
For The Streusel
-
In a bowl, stir together the flour, sugars, spices and salt.
-
Add in the melted butter and stir until just combined. Squeeze the streusel in your hands to make clumps.
For The Cake
-
In a bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, blend together the butter and both sugars until smooth, about 1-2 minutes. Add the oil and beat again.
-
In a medium bowl, whisk together all the cake's dry ingredients then set aside.
-
Crack in your eggs and add the vanilla and maple and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and pumpkin and stir until barely combined.
-
Add the dry ingredients to the wet ingredients and gently fold together using a wooden spoon or rubber spatula until incorporated, being careful not to overmix.
-
Spread the batter evenly in the pan and sprinkle generously with the streusel. Bake 50-60 minutes, tenting with foil after 40-45 minutes if it's browning too quickly, or until a toothpick in the center comes out clean.
-
Remove from the oven and allow to cool completely. While cooling, make the glaze.
For The Glaze
-
Mix all the ingredients in a small bowl until smooth and then drizzle over the cake and serve. Sometimes I prefer to do a regular glaze and not add the maple syrup.
Notes
Nutrition
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READ: Cinnamon Crumb Pumpkin Coffee Cake Recipe
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