Cinnamon crumbs are piled high on top of moist and flavorful pumpkin cake – this Pumpkin Crumb Coffee Cake is the perfect fall breakfast!
I’m back with another pumpkin recipe. I just can’t stay away! For some reason this time of year all I want to eat is pumpkin! Like these pumpkin doughnuts, or these pumpkin doughnuts, or these pumpkin muffins. I can’t believe I am about to say this, but I like it even more than chocolate right now. Pretty sure that will change in a month or so, but for now I’m embracing pumpkin everything!
When I saw this pumpkin crumb coffee cake on Sally’s Baking Addiction it was calling out to me. What is better than a crumb coffee cake?! Not much. Until you add pumpkin and cinnamon to the mix!!
This cake was sooo good! I couldn’t get over how light in texture it was. Pumpkin and buttermilk help that, and also the key to light baked goods is to not overmix the batter. When you fold the wet into the dry, mix until JUST combined. It really makes a difference.
The topping on this cake really takes it to the next level. I love crumbs!! When I was a kid and we had crumb coffee cake a lot (We weren’t really a cereal kind of family). I would take all the crumbs off the top so that I could eat the cake plain and save the crumbs for last. Freakish I know. I’m pretty sure it was my brother’s idea. But hey, the more crumbs the better!!
This cake has the perfect amount of sweetness. The pumpkin and spices really shine, and there is a little of the sweet and salty flavor combo going on. So good. You can drizzle it with more glaze if you want it to taste sweeter. This is the perfect coffee cake to make for a fall breakfast! Maybe on Thanksgiving morning?
Cinnamon crumbs are piled high on top of moist and flavorful pumpkin cake - this Pumpkin Crumb Coffee Cake is the perfect fall breakfast!
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon pumpkin pie spice
- 1 cup (244 grams) pumpkin puree
- ½ cup (100 grams) dark brown sugar
- ½ cup vegetable oil (I used a little less and added some applesacue)
- ¼ cup pure maple syrup or honey
- ¼ cup buttermilk
- ½ cup (62 grams) all-purpose flour
- ¼ cup (60 grams) unsalted butter, cold
- ½ cup (100 grams) dark brown sugar
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup (120 grams) confectioners’ sugar
- 1 - 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Spray a 9"x9: baking pan or a 9” round cake pan with nonstick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together the pumpkin, brown sugar, oil (and applesauce if using), syrup or honey, and buttermilk. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix. Pour the batter into the prepared baking pan and spread it out evenly.
- Mix the flour, brown sugar, salt, and cinnamon together in a small bowl. Using a pastry blender or fork (or your fingers), cut in the cold butter to create crumbs. Sprinkle the crumbs evenly on top of the cake batter.
- Bake the cake for about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Sift the confectioners sugar into a small bowl. Add 1 tablespoon of milk and whisk until smooth, adding more milk to get it to the desired consistency. Drizzle it over the cake. Serve warm or at room temperature.
Notes
Recipe from Sally's Baking Addiction
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For some reason I haven’t tackled a single pumpkin recipe this fall (other than carving pumpkins and roasting seeds). This looks so good. The crumb topping is really the best, isn’t it?!
Ha, maybe you just need a year off from pumpkin!! Although this is a great recipe to try if you are in the mood for some pumpkin 🙂
I really like how you baked this in a cake pan! It makes it even prettier! Your crumb looks so thick and buttery and I’m all for embracing pumpkin, especially in this coffee cake!
Thank you so much!
I would totally save the crumbs for last, too. Definitely the best part!
I’m glad I’m not the only one, Megan! Crumbs are just so good!
This loos absolutely delicious! I’ve been baking up so many breakfast cakes, so I’m adding this to the list immediately.
Thank you so much! Let me know how you like it!
Wow, would never have thought to make a pumpkin coffee cake. What a fantastic idea and I agree, a change from chocolate.
I’m a sucker for crumb cake so this is calling out to me! Love love love the pumpkin version…so perfect for now. 🙂 I’m a huge fan of Sally so I’m sure this tastes awesome. I adore your pics!
Thanks, Tina! Sally has such great recipes, and this crumb cake was no exception!