Pumpkin Crumb Coffee Cake

Is there anything better than the warm, cozy flavors of pumpkin spice wafting through your kitchen on a crisp autumn morning? This Pumpkin Crumb Coffee Cake is not just a seasonal favorite—it’s an instant classic, the perfect match for a cup of coffee or tea. You get the fluffy, moist pumpkin cake with a hint of cinnamon and nutmeg, all topped off with a buttery, crunchy crumb layer. If you’re looking for a fall recipe that’s indulgent, delicious, and oh-so-easy to make, this one’s for you!

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Why You’ll Love This Pumpkin Crumb Coffee Cake

• Moist and tender: The pumpkin puree makes this cake incredibly moist, so every bite is soft and flavorful.
• Buttery crumb topping: Who can resist a coffee cake with a golden, buttery topping? The crumb adds the perfect crunch to complement the softness of the cake.
• Perfectly spiced: Cinnamon, nutmeg, and ginger bring those fall vibes in every bite. You’ll find yourself making this not just in October, but well into winter!
• Versatile and easy to make: Whether you’re serving it as a cozy breakfast, a holiday brunch centerpiece, or an afternoon treat with coffee, it fits every occasion. Plus, it’s ready in just about 40 minutes!

The Taste

Think of this as a cross between pumpkin pie and classic crumb cake. The cake itself is moist, subtly sweet, and bursting with pumpkin flavor, thanks to the perfect blend of warm spices. That crumb topping? Buttery, sweet, and full of crunchy texture. The combo of soft cake with crispy crumbs makes this treat absolutely irresistible!

Ingredients You’ll Need

For the Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ½ cup sugar
• ½ cup brown sugar
• 1 cup pumpkin puree
• 2 eggs
• 1 tsp vanilla extract

For the Crumb Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

How to Make Pumpkin Crumb Coffee Cake

1. Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan. This step ensures that your cake will easily come out of the pan once baked.

2. Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

3. Combine the Wet Ingredients

In another bowl, mix your melted butter, sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth. Make sure everything is well incorporated to get that perfect pumpkin flavor in every bite.

4. Bring it All Together

Gradually add your dry ingredients into the wet ingredients, stirring just until combined. Be careful not to over-mix—the batter should be smooth and slightly thick.

5. Pour and Prepare the Crumb Topping

Pour the batter into your prepared baking pan, spreading it out evenly. For the crumb topping, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until it forms crumbs, and then sprinkle this mixture generously over the top of the cake batter.

6. Bake

Pop your coffee cake into the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell while it bakes is absolutely intoxicating!

7. Cool and Serve

Once done, let it cool for 10-15 minutes. It’s delicious served warm with a hot cup of coffee, but it holds up well at room temperature too.

What to Serve with Pumpkin Crumb Coffee Cake

This coffee cake is perfect on its own, but if you want to elevate your brunch or breakfast, serve it with:

• A warm cup of pumpkin spice latte for the ultimate fall pairing.
• Whipped cream or a drizzle of caramel sauce for a dessert-like treat.
• Greek yogurt or a dollop of mascarpone for a tangy, creamy contrast.

Tips for Success

• Don’t over-mix the batter: Stir until just combined to keep the cake light and fluffy.
• Crumb topping consistency: If your crumb topping is too wet, add a little more flour until it forms a crumbly texture.
• Make it ahead: You can prepare the cake and bake it the night before. It stays moist for days and tastes even better as the flavors meld together.

Storage Instructions

• Room temperature: Store your pumpkin crumb cake in an airtight container for up to 3 days.
• Freezing: Want to save some for later? Wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw and enjoy at your leisure!

Frequently Asked Questions

Can I make this cake gluten-free?

Yes! You can easily substitute the all-purpose flour for a 1:1 gluten-free baking blend. The cake will still come out moist and delicious.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure the pumpkin is pureed and drained of any excess moisture, as too much liquid could make the cake soggy.

What if I don’t have all the spices?

No problem! You can use pumpkin pie spice instead of the individual spices. Just add 2 teaspoons to replace the cinnamon, nutmeg, and ginger.

Conclusion

This Pumpkin Crumb Coffee Cake is everything you want in a fall treat—easy, cozy, and bursting with pumpkin flavor. Whether you’re making it for a special occasion or just a simple weekend breakfast, it’s sure to impress. Plus, the crumb topping? Absolutely to die for!

Craving more fall recipes? Check out these fall favorites:

• Pumpkin Spice Latte Cupcakes
• Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
• Pumpkin S’mores Cookies 

Don’t forget to rate this recipe and share your photos on Pinterest! I love seeing how your cakes turn out.

Nutritional Information (Per Serving)

• Calories: 320
• Fat: 15g
• Carbohydrates: 44g
• Protein: 4g

Love this recipe? Pin it now and save it for your next delicious meal!

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