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Pumpkin Coffee Cake with Crumb Topping

A moist and flavorful pumpkin coffee cake bursting with pumpkin puree, pure maple syrup, and warm spices, topped with a brown sugar cinnamon crumb and drizzled with vanilla icing. Perfect for fall breakfasts, snacks, or desserts.

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup vegetable oil
  • 1 cup pure maple syrup
  • 1 cup brown sugar, packed
  • 1 1/2 cups pumpkin puree
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the crumb topping:
  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • For the vanilla glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together oil, maple syrup, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter into the prepared pan and spread evenly.
  6. Make the crumb topping by mixing brown sugar, flour, cinnamon, and salt in a bowl. Stir in melted butter until crumbly.
  7. Sprinkle the crumb topping evenly over the batter.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack.
  10. Prepare the vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
  11. Drizzle the glaze over the cooled cake before serving.

Notes

This pumpkin coffee cake is best served the same day but can be stored in an airtight container for up to 3 days. The vanilla glaze adds a sweet finishing touch that complements the spiced crumb topping perfectly.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Breakfast, Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg