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–+ servings
Pumpkin Coffee Cake

Moist Pumpkin Coffee Cake with Cinnamon Crumb Bliss

This Moist Pumpkin Coffee Cake is a one-bowl delight, perfect for breakfast or dessert and boasts comforting fall flavors with cinnamon and pumpkin.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for gluten-free option.
  • 1 cup Granulated Sugar Can replace half with coconut sugar for a healthier option.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Baking Powder Works alongside baking soda for lift.
  • 1/2 teaspoon Salt Balances sweetness.
  • 2 teaspoons Cinnamon Swap with pumpkin pie spice for a twist.
  • 1/2 teaspoon Nutmeg Use freshly grated for best taste.
  • 1/4 teaspoon Cloves Feel free to omit if you don't have any.
  • 2 large Eggs Flax eggs can be used for vegan diets.
  • 1 cup Pumpkin Puree Choose pure pumpkin, not pie filling.
  • 1/2 cup Milk Almond milk is a great dairy-free alternative.
  • 1/2 cup Canola Oil Vegetable oil also works.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
For the Crumb Topping
  • 1 cup All-Purpose Flour Gives structure to the topping.
  • 1/2 cup Light Brown Sugar Dark brown for richer flavor.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1/4 teaspoon Salt Ensures sweetness is balanced.
  • 1/2 cup Unsalted Butter Make sure it’s at room temperature.
For the Maple Glaze
  • 1 cup Confectioners' Sugar Creates the sweet base for the glaze.
  • 1/4 cup Maple Syrup Can be swapped with honey.
  • 1 tablespoon Milk Use your favorite type.
  • 1 teaspoon Vanilla Extract Enhances sweetness.
  • a pinch Salt Creates a balance against sweetness.

Equipment

  • 9x9-inch Baking Pan
  • Mixing bowl
  • Whisk
  • Spatula
  • pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Whisk until well blended.
  3. Make a well in the center of the dry ingredients and add eggs, pumpkin puree, milk, canola oil, and vanilla extract. Mix gently until just combined.
  4. Pour the pumpkin batter into the prepared baking pan. Smooth the top evenly with a spatula.
  5. In a separate bowl, combine all-purpose flour, light brown sugar, ground cinnamon, and salt for the crumb topping. Add room temperature unsalted butter and mix until it resembles coarse crumbs.
  6. Sprinkle the crumb topping over the pumpkin batter and bake for 30-40 minutes, until a toothpick comes out clean.
  7. Once baked, cool the cake in the pan for at least 10 minutes. Prepare the glaze by whisking together confectioners' sugar, maple syrup, milk, vanilla extract, and a pinch of salt.
  8. Once cooled, drizzle the maple glaze over the cake, slice into pieces, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 600IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Cool the cake completely before glazing for better adherence. Use fresh spices for optimal flavor.

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