Yield: 12
Pumpkin Coffee Cake
This irresistible Pumpkin Coffee Cake is extra moist, full of fall spices, and loaded with pumpkin flavor! With a crunchy crumble topping and maple cinnamon glaze, it’s perfect for brunch or dessert, with a hot cup of coffee or tea.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin puree
- ⅓ cup sour cream, or plain greek yogurt
- 1 cup whole milk
Crumb Topping:
- 2 cups all-purpose flour
- 1 ⅓ cup granulated sugar
- 1 ½ teaspoon cinnamon
- 1 ½ sticks (3/4 cup) unsalted butter, melted
Cinnamon Maple Glaze:
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon water, or milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
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Instructions
- Preheat oven to 350°F. Grease a 9X13-inch baking pan with non-stick baking spray. Set aside.
- Crumb Topping: In a medium-sized bowl, combine the flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
- In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
- Beat in flour mixture alternating with milk, until batter is well combined.
- Pour batter into prepared 9x13 baking pan. Top batter with prepared crumb topping and spread into an even layer. Gently press into top of cake with your hands.
- Bake for 50 to 55 minutes, or until a toothpick inserted into center of cake comes out clean. (If your cake starts to brown too much on top, cover lightly with foil to prevent browning.)
- Let cake rest for 15 minutes (or cool completely if you prefer).
- Cinnamon Maple Glaze: Whisk to combine all ingredients in a small bowl until smooth. Drizzle over the top of a warm or cooled cake. Slice and serve as desired.
Video
Notes
Storage: This cake can be stored for up to five days. If you use milk in the glaze, it should be kept in the fridge for food safety purposes. You can let it sit at room temperature for a short time before serving so that it’s not cold. Either way, be sure to keep it tightly covered or store it in an airtight container.
Freezing: If you want to freeze pumpkin coffee cake, be sure to cool it down first, and then wrap it tightly or store it in an airtight container. Mark with the date, and freeze for up to three months. Thaw in the refrigerator before serving.
Maple Syrup: 100% pure maple syrup, not pancake syrup or table syrup. If you do not have maple syrup, you could add 1/4 to 1/2 teaspoon of maple extract instead.
Add Crunch: Ingredients like chopped nuts or pepitas can be added to the crumb topping for a satisfying crunch. I like using finely chopped pecans.
Baking Time: Since the moisture content of pumpkin can vary, keep an eye on the baking time. Use a toothpick or cake tester to ensure the center is cooked through.
Mini Cakes: You can also make individual-sized coffee cakes by using muffin tins instead of a regular cake pan. Adjust the baking time as needed – mini cakes usually bake up much faster!
Nutrition
Calories: 605kcal, Carbohydrates: 110g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 78mg, Sodium: 301mg, Potassium: 203mg, Fiber: 3g, Sugar: 68g, Vitamin A: 6005IU, Vitamin C: 2mg, Calcium: 91mg, Iron: 3mg