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Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe

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4.1 from 2 reviews

This Pumpkin Crumb Coffee Cake is a moist, flavorful spiced treat perfect for cozy mornings or coffee breaks. Packed with autumnal spices and real pumpkin puree, it’s topped with a sweet cinnamon crumb and finished with a creamy vanilla icing drizzle. An inviting dessert that blends warmth and sweetness in every bite.

Ingredients

Crumb Topping

  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (226g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk (dairy or nondairy, buttermilk recommended)

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch square pan, 9-inch springform pan, or any 2.5-quart baking dish well using nonstick spray. Set aside so it’s ready when you pour the batter in.
  2. Make Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon until evenly combined. Cut in the cold unsalted butter using a pastry blender or fork until you form clumps and crumbly texture. Set aside this crumb topping to add later.
  3. Mix Dry Ingredients for Cake: In a large bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures your spices and leavening agents are well distributed.
  4. Mix Wet Ingredients: In a medium bowl, combine pumpkin puree, brown sugar, oil, maple syrup, and milk. Whisk until smooth and evenly blended to create the wet batter base.
  5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter will be thick; stop mixing when the ingredients are incorporated.
  6. Assemble Cake: Spoon or pour the thick batter into the prepared baking pan, spreading it out evenly across the surface. Evenly sprinkle the crumb topping over the batter, and gently press the crumbs into the surface for a cohesive topping.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness at 30 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. If wet batter remains on the toothpick, bake for an additional 5 minutes and test again.
  8. Make Vanilla Icing: While the cake bakes or cools slightly, whisk together confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half/milk), and vanilla extract until smooth. Thin with an extra splash of creamer or milk if desired.
  9. Finish and Serve: Drizzle the vanilla icing generously over the warm or cooled pumpkin crumb coffee cake. Serve warm for the best experience. Store leftovers tightly covered at room temperature or in the refrigerator for up to 3 days.

Notes

  • Freezing Instructions: Freeze the cake for up to 2 months wrapped tightly. Thaw overnight in the refrigerator before serving.
  • Special Tools: 9-inch square or springform pan (or 2.5-quart baking dish), pastry blender, mixing bowls, whisk, rubber spatula.
  • Spice Variations: Use 2 and 1/2 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, cloves, and ginger mix if preferred. Alternatively, keep cinnamon and replace only nutmeg, cloves, and ginger with pumpkin pie spice.
  • Milk Options: Any dairy or nondairy milk can be used. Buttermilk especially adds moistness and richness.

Find it online: http://bitezly.com/pumpkin-crumb-coffee-cake-with-spiced-pumpkin-and-vanilla-icing-recipe/