Description
This recipe guides you through making a delicious pumpkin coffee cake with a spiced crumb topping, perfect for fall baking or a sweet breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup milk
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- Add the softened butter, pumpkin puree, egg, and milk to the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- In a separate small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumb topping.
- Pour the melted butter over the crumb mixture and mix with a fork until moist crumbs form.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan for at least 15 minutes before serving.
Notes
- Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.
- For extra flavor, add a pinch of ground ginger to the cake batter.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
- You can freeze individual slices for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin coffee cake, spiced pumpkin coffee cake, coffee cake, crumb topping, pumpkin dessert, fall baking, autumn recipes, breakfast cake, sweet treat, homemade coffee cake