Description
Pumpkin Coffee Cake is a cosy fall breakfast treat made with moist pumpkin cake, warm spices, and a cinnamon streusel crumb topping. With no mixer required, this easy one-bowl recipe delivers rich autumn flavour in every bite—perfect for brunch, dessert, or a midday snack.
Ingredients
Streusel Crumb Topping:
¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp ground cinnamon
4 tbsp cold butter
Coffee Cake Batter:
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin
½ cup canola or vegetable oil
½ cup brown sugar
¼ cup milk
¼ cup maple syrup
Optional Glaze:
1 cup powdered sugar
2 tbsp milk
¼ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, mix pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
Pour wet ingredients into dry and stir until just combined.
Spread batter evenly into prepared pan.
Make streusel by combining flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly.
Sprinkle streusel evenly over the batter.
Bake for 35 minutes or until a toothpick comes out with a few moist crumbs. Add 5 more minutes if needed.
Cool completely before slicing.
Optional: mix glaze ingredients and drizzle over the cooled cake.
Notes
Don’t overmix the batter to keep the crumb tender.
Use pure canned pumpkin—not pumpkin pie filling.
Cold butter is essential for a crisp streusel.
This recipe can be doubled for a 9×13 pan—just adjust the baking time accordingly.
Glaze adds sweetness but is totally optional.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American