A moist pumpkin coffee cake topped with a delicious brown sugar streusel topping and maple glaze. This amazing fall dessert is seriously divine!
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Favorite Fall Cake Recipe
I’m so excited that it’s almost pumpkin season! The weather is starting to cool off a bit and fall is just around the corner. I’m absolutely in love with fall and especially love fall baking. I look forward to making lots of delicious pumpkin recipes and this pumpkin coffee cake with streusel topping is no exception!
I never thought I’d love a fall cake more than my pumpkin pie crunch cake until I made this recipe. The two are about tied in my book, although the streusel topping on this coffee cake really has my heart. I’ve made it 3 times already! If you love traditional coffee cake, you’re going to swoon over this easy fall version.
This pumpkin coffee cake is delicious straight out of the pan. The pumpkin spiced crumble topping on top is what makes it truly divine. The maple powdered sugar glaze is optional, but I totally recommend it. It adds the perfect sweet touch to the cake. You will become obsessed with this dessert!
Recipe Ingredients
This dessert is made with 3 delicious components: the moist and fluffy coffee cake, the streusel crumb topping and the sweet maple glaze. Check out what you’ll need for each of them below.
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, granulated sugar, baking powder, baking soda, salt, egg and vanilla extract.
- Pumpkin: Look for 100% pure pumpkin puree with no added sugar or spices. You do not want to use canned pumpkin pie filling. You can also make your own homemade pumpkin puree if you prefer.
- Spices: Warm fall spices like cinnamon and pumpkin pie spice add to the delicious flavor of this pumpkin coffee cake.
- Evaporated milk: Helps make the cake extra moist and fluffy.
- Streusel topping: The star of the show is this delicious streusel topping (also known as a crumble topping). It’s sweet, crumbly and has just the right amount of spice flavor. It’s made with a simple mixture of flour, brown sugar, pumpkin spice and butter.
- Maple glaze: Drizzled on top for the perfect finishing touch! This simple maple glaze is made with powdered sugar, maple syrup and milk.
Variations
You can use regular milk in place of evaporated milk, or add more fall spices such as nutmeg, ginger or all-spice for a bolder flavor. You could also add oats or chopped pecans or walnuts into the streusel topping for more texture.
This pumpkin coffee cake would also taste delicious with a simple cream cheese glaze or powdered sugar icing.
How to Make Pumpkin Coffee Cake
You might be surprised to learn just how easy it is to make this pumpkin coffee cake recipe from scratch. It’s ready in under an hour and is the perfect dessert for celebrating the fall season.
- Mix batter. Whisk the flour, sugar, baking powder, baking soda, pumpkin spice, cinnamon and salt in a large bowl. Then add the wet ingredients (pumpkin, milk and whisked egg) and mix until combined.
- Pour. Pour the batter into a prepared 9×13″ baking dish and spread the mixture out evenly in the pan.
- Make topping. Combine the flour, brown sugar, pumpkin spice and butter in a small bowl and mix with a fork (or your hands) until the mixture is crumbly. The key is that crumbly texture – it’s what gives this recipe that famous coffee cake taste.
- Bake. Sprinkle the streusel evenly on top of the cake and then bake in the oven at 350°F for about 25 to 30 minutes. Test with a toothpick to make sure the center comes out clean before removing.
- Whisk glaze. While the cake cools, whisk together the powdered sugar, maple syrup and milk in a small bowl. If it seems thick, add a little more milk to thin it out.
- Drizzle. Use a spoon to drizzle the glaze over the top of the cooled cake. Then slice and enjoy!
Expert Tips
- Size of pan. I tested this recipe in a 9×9″ pan, 9×13″ pan and a muffin pan. If you’re looking for a thick cake, bake it in the 9×9″ pan. I think my favorite way is in the 9×13″ pan like I did in the video below. It’s not quite as thick and has just the right amount of crumb topping. It also serves more people, which is always a plus!
- Measuring flour. Use the spoon and level technique to accurately measure the flour without a scale. Using too much or too little flour can result in a dry or dense cake.
- Don’t overmix. Mix the cake batter just until combined. If you over mix, the cake won’t be as soft and fluffy. I used a wooden spoon to prevent over mixing.
- Let cool. Make sure the cake has had time to cool before adding the glaze on top. If it’s still warm, the glaze will melt and won’t hold it’s shape.
Recipe FAQs
You sure can make pumpkin crumb muffins! Fill the liners about 2/3 the way full (I like to use a large cookie scoop). Then add about 1 Tablespoon of the crumb topping to each muffin. Bake the muffins at 375°F for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to brown the tops too much. Makes about 16 muffins.
It will stay fresh at room temperature in an airtight container or bag for up to 3 days.
Yes, this pumpkin streusel coffee cake can be frozen for up to 3 months. I like to wrap the pieces individually to avoid freezer burn. Let thaw in the fridge overnight, or on the counter for a few hours.
Don’t worry! You can make your own pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
Craving more fall desserts? Try this easy apple crumble, spice cake mix cookies or apple cheesecake pie.
More Fall Desserts
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Pumpkin Coffee Cake
Ingredients
Cake batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 1 cup pumpkin puree
- ⅔ cup evaporated milk (can sub for milk)
- 1 large egg , whisked
- 1 teaspoon vanilla extract
Streusel crumb topping
- ¾ cup all-purpose flour
- ¾ cup light brown sugar , packed
- 1 teaspoon pumpkin pie spice
- 6 Tablespoons salted butter , slightly melted
Optional glaze
- ¾ cup powdered sugar
- 1-2 Tablespoons pure maple syrup
- 1 Tablespoon milk
Instructions
Cake batter
- Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray or line with parchment paper. For a thicker cake, use a 9×9-inch pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pumpkin, milk, and whisked egg until just combined. Pour into the pan and spread evenly.
Streusel crumb topping
- In a small bowl, mix the flour, brown sugar, pumpkin spice, and butter with a fork until it resembles crumbles. You may need to use your hands to combine. Sprinkle over the top of the cake batter.
- Bake 25 to 30 minutes, or until a toothpick inserted into the center comes clean. Let cool.
- If making the glaze, stir together the powdered sugar, maple syrup, and milk in a small bowl. Drizzle over the top. Cover until ready to serve.
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Desserts, Freezer-Friendly, Halloween, Nut-Free, Thanksgiving, Vegetarian
Can the cake part of the recipe be doubled and still be used in one 9×13″ pan?
Thank you!
I probably wouldn’t double it, it would be very thick. You could 1 1/2 the recipe for a thicker cake.
What a delicious cozy treat! The texture of the coffee cake and the streusel go together so nicely.
So glad to hear! Thanks for your review :)
Absolutely scrumptious! I came home from the church potluck with an empty pan. What a hit! Thank you!
So glad to hear it was such a hit! Thanks for your comment and review, Glenda :)
Was gathering ingredients to make this cake. The video shows “melted” butter going into the cake batter – NO mention of melted butter or any butter in the cake ingredients list???? Also, recipe calls for melted butter in the topping. Video shows softened butter to be mixed with the brown sugar and flour???
Confused. Was planning to make this for my daugher-in-law’s birthday breakfast tomorrow – now have to look for another recipe. . .
Hi Rita! Sorry that was an error from our video editor, it is whisked egg being poured in with pumpkin and not melted butter. The butter is softened and slightly melted for the crumb topping. Follow recipe as written.
Made this in muffin form & must say they were fantastic. My what is the best way to freeze them? Thank you for all your awesome recipes.
Absolutely delicious! I love how it wasn’t overwhelmingly sweet!
I made this tonight for the first time and I absolutely loved it! I didn’t change a single thing and it was just perfect. I’ll definitely be adding it to the rotation to make again and again. I appreciate how easy this was to make too! Thanks so much!
Thank you so much for your comment. I’m glad you enjoyed it! :)
You had me with the streusel topping, I just had to try this cake and it was AMAZING. Not overly spiced, it’s just right. Thanks for the recipe!