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Cozy Spiced Pumpkin Coffee Cake with Cinnamon Crumble

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This moist and tender pumpkin coffee cake features a crunchy cinnamon crumble topping and a sweet vanilla glaze. It’s the perfect fall breakfast or brunch treat, made with simple pantry ingredients and ready in under an hour.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Crumble:
  • ¾ cup (90g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • Pinch of salt
  • For the Glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2 to 3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang on two sides. Grease the paper lightly.
  2. Make the crumble: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate while making the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until no lumps remain.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet mixture into dry mixture. Stir gently with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  6. Layer batter and crumble: Spread half the batter into the prepared pan. Sprinkle about half the crumble mixture over the batter. Dollop remaining batter on top and spread carefully. Sprinkle remaining crumble evenly over the top.
  7. Bake: Place pan on middle rack and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 30 minutes, tent loosely with foil.
  8. Cool: Let cake cool in pan on a wire rack for at least 20 minutes. Then lift out using parchment overhang and cool completely before adding glaze.
  9. Make glaze: Whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over cooled cake. Let glaze set for about 10 minutes before slicing.

Notes

For best results, use cold butter for the crumble and room temperature eggs. If using a glass pan, reduce oven temperature by 25°F and check a few minutes early. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen (unfrosted) for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, cinnamon crumble, fall breakfast, pumpkin spice, coffee cake recipe

Find it online: https://lenatable.com/cozy-spiced-pumpkin-coffee-cake-with-cinnamon-crumble/