Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake is moist, spiced to perfection, and topped with a buttery crumb topping. Perfect for breakfast, brunch, or a sweet fall treat!

Ingredients

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon pure vanilla extract

For the Crumb Topping:

• ¾ cup (95g) all-purpose flour
• ½ cup (100g) packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons (85g) unsalted butter, melted

For the Glaze (Optional):

• ½ cup (60g) powdered sugar
• 1-2 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish (or line it with parchment paper for easy removal).
2. Make the Crumb Topping:
   • In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until crumbly. Set aside.
3. Mix Dry Ingredients for the Cake:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Mix Wet Ingredients:
   • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
6. Assemble the Cake:
   • Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the crumb topping over the batter.
7. Bake:
   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze:
   • Let the cake cool in the pan for 10-15 minutes.
   • If using the glaze, mix the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

Tips for the Best Pumpkin Coffee Cake

• Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze: Wrap individual slices tightly in plastic wrap, then freeze for up to 2 months.
• Customize: Add ½ cup of chopped pecans or walnuts to the crumb topping for extra crunch.

Enjoy your cozy, spiced Pumpkin Coffee Cake with a hot cup of coffee or tea!