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Moist pumpkin coffee cake topped with crumb topping and warm spices.

Pumpkin Coffee Cake with Sweet Crumb Topping

A soft and warmly spiced pumpkin coffee cake topped with a sweet crumb topping, perfect for cozy afternoons or special brunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250

Ingredients
  

For the cake
  • 1 cup pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
  • 2 large eggs Let sit out for 15-20 minutes before mixing.
  • 1 cup sugar Regular granulated sugar.
  • 1/2 cup milk Use your choice of milk.
  • 2 cups all-purpose flour Sifted.
  • 1 teaspoon baking soda To help the cake rise.
  • 1 teaspoon baking powder To help the cake rise.
  • 1 teaspoon salt For flavor.
  • 1 teaspoon cinnamon Enhances pumpkin flavor.
  • 1/2 teaspoon nutmeg For warmth and spice.
  • 1/4 teaspoon ginger For added flavor.
For the crumb topping
  • 1/2 cup brown sugar Gives a caramel flavor.
  • 1/2 cup all-purpose flour For building crumbs.
  • 1 teaspoon cinnamon For extra flavor.
  • 1/4 cup cool butter Cut into small cubes and mixed until chunky.
  • 1/4 cup chopped nuts Optional, for added crunch.
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Instructions
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the pumpkin puree, eggs, sugar, and milk.
  3. In another bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet mixture, stirring until no dry streaks remain.
Crumb Topping
  1. In a separate bowl, mix together the brown sugar, flour, and cinnamon.
  2. Add the small cubes of cool butter and mix until chunky crumbs form.
  3. Sprinkle the crumb topping over the cake batter in the prepared baking dish.
Baking
  1. Bake in the preheated oven for 30-35 minutes until a toothpick comes out clean.
  2. Let cool for 10 minutes before slicing.
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Notes

Store tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. This cake also freezes well for 2-3 months.