Description

This Pumpkin Coffee Cake is a moist, warmly spiced autumn treat perfect for breakfast or dessert. It features a tender pumpkin-flavored cake base topped with a sweet crumb topping and finished with a smooth maple glaze. Packed with cinnamon, nutmeg, and cloves, this cake offers comforting flavors that pair beautifully with a cup of coffee or tea.

Ingredients

Scale

For the pumpkin cake

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cloves
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup canola (or vegetable) oil
1 teaspoon vanilla extract

For the crumb topping

1 cup all-purpose flour
1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature

For the maple glaze

1 cup confectioners’ sugar
1 tablespoon maple syrup
1 tablespoon milk
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper for easy removal of the cake later.
Mix dry ingredients for cake: In a large bowl, thoroughly combine the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices throughout the cake.
Combine wet ingredients and incorporate: Make a well in the center of the dry ingredients and add the eggs, pumpkin puree, milk, canola oil, and vanilla extract. Whisk the wet ingredients for about 30 seconds, then fold them gently into the dry ingredients until just combined to avoid overmixing.
Transfer batter to pan: Pour the batter evenly into your prepared baking pan and smooth the top with a spatula.
Prepare crumb topping: In a separate bowl, mix together the flour, brown sugar, cinnamon, and salt. Use a pastry cutter or your fingers to cut in the softened butter until the mixture forms coarse crumbs. Sprinkle this crumb topping evenly over the pumpkin batter in the pan.
Bake the cake: Place the pan in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before icing.
Make maple glaze: While the cake cools, whisk together confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt in a medium bowl. Adjust consistency by adding more milk if too thick, or more confectioners’ sugar if too thin.
Glaze and serve: Drizzle the maple glaze evenly over the cooled cake. Cut into 16 squares and serve immediately or store for later enjoyment.

Notes

Use organic pumpkin puree for best flavor.
Ensure butter for the crumb topping is softened to room temperature for easy mixing.
Do not overmix the batter to keep the cake light and tender.
For a dairy-free version, substitute milk with almond or oat milk and butter with a plant-based spread.
Store leftovers in an airtight container for up to 3 days or freeze unglazed cake for longer storage.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 280
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg