“This recipe turned out exceptionally. I baked it for about 35 minutes. The crumb topping is not as floury as coffee cakes but blends into the cake beautifully. The vanilla glaze took it over the edge. One of the best recipes I have made in some time. I used 1/2 dark and 1/2 light brown sugar and enjoyed the result. Thank you!”
Perfectly acceptable for breakfast, snack, or dessert, today’s pumpkin coffee cake is a must make during the fall season. Heavy on the crumb topping, this is a fall version of my New York-style and tastes just like my but in cake form. It’s bursting with pumpkin flavor and will have you racing to the kitchen table any morning of the week! Not to mention, it’s the perfect treat to serve on Thanksgiving morning as a prelude to all the
in the evening.
And if you’re looking for dessert, this pumpkin crumb cake is perfectly acceptable or you may love my regular instead. For even more inspiration, here are my 30+ favorite .
This recipe is made completely from scratch with no boxed cake mix in sight.
Made with pantry basics, the cake comes together in minutes without a mixer. Ingredients like oil, maple syrup, brown sugar, and pumpkin puree make this the moistest coffee cake you’ll ever taste. (Careful not to over-bake it!) Pumpkin takes the place of egg and helps bind everything together, so this is an entirely egg free recipe. (This cake is vegan-friendly as well—use dairy free milk in the cake and dairy free butter in the crumb topping.
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Make sure you’re using real pumpkin puree (I like canned puree), not pumpkin pie filling. We’ll use a little brown sugar and maple syrup to sweeten. There’s lots of spices and you can absolutely use here, see recipe Note. The crumb topping and glaze sweeten the cake, so there’s no need for more sugar in the cake itself. You’ll love how the sweet maple flavor pairs with real pumpkin and warm spices!
Be prepared, this is a super, super thick batter. Why? We’re using lots of heavy, wet ingredients to yield a moist and satisfying cake.
We can all agree that the crumbs are the best part of , so we’re going heavy on the crumb topping today. (For more recipes loaded with crumbs, try , , , and .) Today’s crumb topping is cinnamon-spiced—you need flour, brown sugar, salt, ground cinnamon, and cold butter. Cut the cold butter in with a fork or until it begins to clump together and form crumbs. Pour that glorious crumb streusel on top of the batter and gently press it down into the cake before baking.
So easy!
While the cake bakes, make the icing. If I have it on hand during the fall season, I like to use pumpkin spice coffee creamer instead of milk. If you have any leftover pumpkin puree, you can even make and use in the icing. Milk works just as well, though. Mix the coffee creamer or milk with a little confectioners’ sugar and vanilla extract, and then pour the glaze on top of the warm coffee cake.
Instead of vanilla icing, try a drizzle of or dollop of homemade .
And if you are looking for dessert, here is a list of 30+ .
