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?
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