Description
This Pumpkin Crumb Coffee Cake is moist, perfectly spiced, and topped with a buttery crumb. Ideal for breakfast or a cozy fall treat with coffee!
Ingredients
Scale
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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix melted butter, sugar, brown sugar, pumpkin puree, eggs, and vanilla until smooth.
- Stir dry ingredients into wet ingredients until combined. Pour the batter into the prepared pan.
- For the crumb topping, mix flour, brown sugar, and cinnamon, then add melted butter to form crumbs. Sprinkle over the cake batter.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool and serve.
Notes
- Use gluten-free flour for a gluten-free version.
- Replace individual spices with 2 tsp pumpkin pie spice for convenience.
- Store leftovers in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
