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Pumpkin Coffee Cake with Crumb Topping

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Pumpkin coffee cake with crumb topping is a moist, spiced fall treat with a buttery cinnamon crumble on top. It’s easy to make with pantry staples and perfect for breakfast, brunch, or dessert. This cozy bake pairs wonderfully with coffee and brings warm autumn vibes in every bite.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9–12 servings
  • Category: Breakfast, Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the crumb topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line an 8×8 or 9×9-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
  4. Add dry ingredients to wet and stir until just combined—do not overmix.
  5. Pour batter into prepared pan and spread evenly.
  6. For the crumb topping, combine flour, sugars, and cinnamon in a bowl. Cut in the cold butter until coarse crumbs form.
  7. Sprinkle crumb mixture evenly over the batter.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool slightly before slicing and serving.

Notes

  • Add chopped pecans or walnuts to the crumb topping for extra crunch.
  • Stir mini chocolate chips into the batter for a sweeter variation.
  • Use pumpkin pie spice instead of individual spices for convenience.
  • Top with vanilla glaze once cooled for a bakery-style finish.
  • Store at room temperature up to 3 days, or refrigerate for up to 5 days.
  • Freeze for up to 2 months; thaw in the fridge overnight.

Nutrition

Find it online: https://juliameals.com/pumpkin-coffee-cake-with-crumb-topping/