A moist pumpkin coffee cake topped with a delicious brown sugar streusel and maple glaze. This amazing fall dessert is seriously divine!
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!
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 is no exception!
I took one one of my favorite coffee cake recipes and added a pumpkin spin on it. 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!
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 pumpkin spice flavor. To make the streusel, you’ll need the following ingredients (amounts included in printable recipe below)
- brown sugar
- pumpkin pie spice
- salted butter (softened)
Simply combine the above ingredients 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.
How to make pumpkin coffee cake
- CAKE. Make the streusel topping first (instructions above), then stir together the dry cake ingredients in a separate large bowl. Then mix in the pumpkin, milk and whisked egg just until combined.
- BAKE. Pour batter into a greased 9×13″ pan and then sprinkle the streusel crumbles on top. Bake at 350°F for about 25 to 30 minutes, or until a toothpick comes clean.
- GLAZE. While the cake cools, mix together the powdered sugar, maple syrup and milk until smooth. Then drizzle over the top of the cake.
- 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!
- Don’t over mix. 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.
- Muffins. This recipe can also be used to make pumpkin crumb muffins. All you need to do is fill the muffin liners about 2/3 of the way full (I like to use a large cookie scoop). Then add about a Tablespoon of the crumb topping to each muffin. You’ll bake the muffins at 375°F for about 18-20 minutes, or until a toothpick comes clean. Be careful not to brown the tops too much.
More delicious pumpkin desserts:
Pumpkin Coffee Cake
Streusel Crumb topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon pumpkin spice
- 6 Tablespoons salted butter (melted)
- 3/4 cup powdered sugar
- 1-2 Tablespoons pure maple syrup
- 1 Tablespoon milk
- Preheat the oven to 350°F. Spray a 9×13″ pan with non-stick cooking spray or line with parchment paper. For a thicker cake, use a 9×9″ pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin spice, cinnamon and salt. Add in the pumpkin, milk and whisked egg. Stir just until combined. Pour into the prepared pan and then evenly.
- Combine the flour, brown sugar, pumpkin spice and butter into a small bowl. Mix with a fork until it resembles crumbles. You may need to use your hands to combine. Sprinkle over the top of the prepared pan.
- Bake for 25-30 minutes, or until a toothpick comes clean. Allow to cool. Combine the glaze ingredients in a small bowl and drizzle over the top if desired.
- Cover until ready to serve.