Pumpkin Coffee Cake with Crumb Topping
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This Pumpkin Coffee Cake is topped with a buttery cinnamon crumb topping that’s the perfect pairing for your morning cup of coffee.
Pumpkin Crumb Cake: A Fall Breakfast or Dessert
You didn’t think I was going to let October pass without publishing a pumpkin recipe, did you? I mean, I’m not insane.
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The truth is, pumpkin and I were on a break. I outpumpkined myself last year with Pumpkin Cream Cheese Roll and Healthy Pumpkin Muffins and Pumpkin Dirt Pudding.
I needed some space, some time to think and see other autumn fruits. But now I’m back, and I’m ready to give this relationship another go.
I could never stay away for long. Fall leaves and chilly mornings have me longing for those good old times with pumpkin. So I’m crawling back and begging forgiveness with this Pumpkin Crumb Cake.
If you ask me, there’s no better way to patch things up.
This pumpkin coffee cake is deeee-lish. Buttery and moist on the inside, crispy and cinnamony on the outside.
Spiced with nutmeg, ginger, and cloves, it’s got all the warm-you-up pumpkin spice flavor you need to start your day…or end it…or just get through it. Let’s be real, you’re going to be sneaking bites of this cake all.day.long.
Pumpkin Coffee Cake with Crumb Topping
Can we talk about crumb topping for a minute? What dessert is not improved by a little crumb topping?
Lemon Blueberry Crumb Bread? Ummm, yes.
Banana Crumb Cake? Of course.
Apple Crumb Cake? GIVE IT TO ME.
If I have to choose between frosting and crumb topping, I’m choosing crumb topping every time.
This crumb topping is made with butter, brown sugar, cinnamon, and nutmeg and it adds just the right amount of crunch to this cake.
But what makes this cake extra special is that the crumb topping is also inside the cake.
That’s right, a layer of crumbs is baked right into the cake. It melts away during the baking process, leaving a trail of buttery brown sugar goodness in its wake. Magic.
More Pumpkin Recipes to Try:
If you’re bored of pumpkin, reignite the flames with this Pumpkin Coffee Cake. You’ll be back together in no time.
And if you need even MORE pumpkin recipes to fuel your pumpkin spice craving, try these:
- Easy Pumpkin Bread
- Pumpkin 7 Layer Bars
- Pumpkin Whoopie Pies
- Glazed Pumpkin Scones
- Fluffy Pumpkin Pancakes
Pumpkin Spice Crumb Cake
Ingredients
For the cake:
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch cloves
- 1 1/4 cups pumpkin puree
- ½ cup butter (room temperature)
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
For the crumbs:
- 1/2 cup cold butter, cubed (1 stick )
- 1 cup light brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In the bowl of an electric mixer, beat together the butter and pumpkin puree until well distributed. It’s okay if it’s not totally smooth. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
- Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Beat on low speed until no white remains. Set aside.
- To make the crumbs, combine all ingredients in a medium bowl and use your fingers or a pastry cutter to cut in the butter until it forms small crumbs.
- Pour half the pumpkin batter into the prepared dish. Layer with half the crumbs and then the remainder of the batter. Top with the rest of the crumbs. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.
Notes
- This cake also freezes beautifully.
We made this today, and it was ……….AWESOME……….. Thank you, Jack & Polly
Thanks so much for coming back to let us know! It makes our day!
I am planning to make your recipe for my family this week for Thanksgiving .
Can I substitute oat flour?
They are gluten intolerant.
That’s a great question. I haven’t personally tried a gluten free version of this, but I would recommend using a GF flour blend instead of just oat flour. We like Bob’s Red Mill 1 to 1 gluten free baking flour or King Arthur Flour’s Measure for Measure flour.
OMG we LOVE this recipe. I’ve baked it at LEAST 10 times and EVERYONE always wants the recipe. I don’t change a thing. THANK YOU for sharing!!!!
Thank you for coming back to let us know. It always makes our day!
This recipe came out delicious. I did not have milk on hand, so I used a little heavy cream and Greek yogurt to substitute. Very moist and the crumb was the best. Everyone wanted more.
Thanks for sharing! So glad it turned out!
I followed your instructions for the crumb topping. Mine turned into crumb clumps. How do I get the topping consistency your photos show.
Hi Richard, I’m sorry the crumbs didn’t turn out for you. Do you mean they were in big chunks rather than small crumbs? If that’s the case, the topping probably just needed to be broken up into smaller pieces. The butter/flour mixture should be in pea-sized clumps.
Hi Richard, my husband cut up the butter than added it, with the rest of the crumb topping into our small blender & it came out perfect!!
I made this yesterday, WOW!!!
Taste incredible and fairly easy to make. I live by myself, so now I’m freezing it in small pieces.
Thanks for this great recipe.
This came out really good. I dis 45 mins instead of 55 and it was super moist. I made it for my group at church and everyone loved it. Wish I can share a pic!
Can you make these into muffins?
I think that would work!