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Pumpkin Coffee Cake with Crumb Topping

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This pumpkin coffee cake with crumb topping is a moist and warmly spiced fall treat. Topped with a buttery crumble, it’s perfect for breakfast, brunch, or dessert.

Ingredients

  • 2 cups all-purpose flour (plus extra for crumb topping)
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (plus extra for crumb topping)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large eggs
  • 1/2 cup butter, melted (plus 1/4 cup cold butter for crumb topping)
  • 1/4 cup milk
  • 1 tsp ground cinnamon (plus extra for crumb topping)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a baking dish with parchment paper.
  2. In a bowl, whisk together 2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, mix pumpkin puree, eggs, granulated sugar, 1/2 cup brown sugar, melted butter, milk, and vanilla until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  5. For the crumb topping, mix 3/4 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 cup cold butter until crumbly.
  6. Spread the batter evenly in the prepared pan and sprinkle the crumb topping over it.
  7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool slightly before slicing and serving.

Notes

  • Add chopped pecans or walnuts to the crumb topping for extra crunch.
  • Drizzle a glaze of powdered sugar and milk over the cooled cake for added sweetness.
  • Replace half of the flour with whole wheat flour for a healthier twist.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
  • Freeze individual slices for up to 2 months and reheat as needed.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-coffee-cake-with-crumb-topping/