Pumpkin Coffee Crumb Cake


Pumpkin Coffee Crumb Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9



  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter cold
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Pumpkin Coffee Cake

  • 1/4 cup pure maple syrup
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 cup pure pumpkin puree
  • 1/2 cup packed dark brown sugar
  • 1/4 cup milk2

Vanilla Glaze

  • 1 cup confectioners’ sugar
  • 1-2 Tablespoons pumpkin spice coffee creamer or milk


  1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round baking pan with nonstick spray.

  2. Time to make the crumb topping. In a small bowl, mix the flour, brown sugar, salt, and cinnamon together. Cut up the butter and mix it by using a pastry blender or a fork. Mix to create clumps and crumbs.

  3. For the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. Then grab a medium bowl, whisk the pumpkin, oil, brown sugar, maple syrup, and milk together until combined.

  4. Pour the wet ingredients into the dry ingredients and stir until slightly combined. Try not to overmix the batter. It will be very thick. Spoon the batter into the prepared baking pan. Spread it out and make sure it will end up as an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.

  5. Bake the cake for 30 minutes. Use the toothpick test to see if the cake is ready, if not bake the cake for another 5 mins.

  6. For the glazing, whisk the confectioners' sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake.

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Desserts · Snack

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