This Pumpkin Coffee Cake Recipe with Crumble Topping is hands-down the best one we have ever made - there are never leftovers and friends and family beg for the recipe ever time. Incredibly moist, packed with cozy fall spices that we tested to perfection, and topped with a buttery crumble. Enjoy as-is or add in an optional glaze - vanilla, maple, or cream cheese - for an added layer of deliciousness!
While this is the perfect breakfast idea from late summer through fall, it's also one that's sure to land on your list of favorite Thanksgiving recipes year after year
What makes a coffee cake truly special? The kind you can go to over and over and know it will not fail!
It starts with a batter that is perfectly moist (without being soggy) and has a nice tender crumb. Then it is all about the spices. After much testing, we landed on the perfect mix that makes this one taste like a bite of fall.
Finally, it is the crumb topping that really seals the deal. Buttery, slightly spiced, a little crunchy - the perfect contrast to the soft body of the cake. If a breakfast cake doesn't have some sort of crunchy topping, then I am not interested!
This was originally inspired by a Handle the Heat recipe, but after making so many times and altering the amounts, this has become our own.
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Why this recipe is great
- It tastes great: Nothing is worse than baking up a recipe and being let down. This coffee cake is the opposite - soft, moist, and tender with a buttery cinnamon crumb and warm spices. It never disappoints.
- No special equipment needed: Just a couple bowls and a whisk is all you need!
- Standard ingredients: While the combination turns out spectacular, the individual ingredients are staples that most people have on hand.
Pumpkin coffee cake ingredients
This recipe only requires pantry staples! Exact quantities are in the recipe card below, but here are a few noteworthy tips.
- Flour: Nothing special here, just standard all-purpose flour.
- Granulated sugar: Regular white sugar provides a base sweetness.
- Brown sugar: We call for light brown sugar for a deeper, more flavorful sweetener, but dark brown sugar can be used.
- Sour cream: The fat and the acidity are both important for the moisture and tender crumb. Better to use full-fat over low-fat or non-fat versions.
- Pumpkin puree: Our preference is to use canned pumpkin puree for its uniform consistency. However, you can use homemade, just make sure that if it is watery due to steaming, allow it to drain through a sieve before using in this recipe. Too much water in the puree will change the outcome of the cake. Do not use pumpkin pie filling!
- Butter: Used in the crumb topping for great flavor.
- Eggs: Grade A large eggs are standard in baking.
- Oil: Any neutral oil, like avocado oil or canola oil, will provide moisture without adding unwanted flavor.
- Baking soda: Is used as a leavening agent which provides a lift to the heavy batter. This helps the cake develop a tender crumb.
- Baking powder: We use double-acting baking powder that has a chemical reaction once wet and again once heated. This keeps the loaf from being as hard a a brick, allowing for a soft coffee cake.
- Salt: Kosher salt is the standard.
- Spices: We have tested to find the best combination of cinnamon, nutmeg, ginger, allspice, and cloves to create a warm autumn-flavored cake, but not so intense that it overpowers the pumpkin.
Helpful kitchen tools
How to make pumpkin coffee cake with crumble topping
Start by making the streusel topping. Add the melted butter, flour, brown sugar, and touch of cinnamon to a bowl. Use a fork to crumble it together. The key in this step is to place the bowl of crumb topping into the refrigerator while making the batter.
To make the batter, grab a large bowl and mix together the flour, baking powder, baking soda, salt, spices, granulated sugar, and brown sugar. Whisk until well-combined.
In a separate bowl or a large glass measuring cup, combine the pumpkin, oil, sour cream and eggs. Whisk together really well.
Pour the liquid ingredients over the dry ingredients and use a rubber spatula to combine. You want to mix just until the ingredients are combined. Over-mixing the coffee cake batter is one of the main culprits of a tough cake. Make sure that you get the flour mixture off the sides and the bottom of the bowl as well.
Into a prepared pan (9x13), pour in the batter. Sprinkle the refrigerated crumble bits evenly across the top of the batter. You might need to use a fork to break up the topping after it has been in the refrigerator.
Bake in a 350ºF oven for 40-45 minutes. You will know it is done when you put in a toothpick and it comes our with a few moist crumbs. Cool to room temperature before serving.
Hint: This step is completely optional, but to make it pretty for serving, add a tablespoon or two of powdered sugar into a small wire strainer and gently tap evenly across the cake. The little bit of white will contrast, making for a beautiful finish.
Variations and substitutions
- A simple powdered sugar glaze would be great, or a brown butter glaze (use the one from this recipe), or this maple glaze.
- Yogurt will work in place of the sour cream, but will be a little less tangy.
- You can use store-bought pumpkin spice if you would rather not measure out all the spices, though I like controlling the flavor with my own mix.
- Try a few chopped pecans or walnut to the crumble mixture before baking for a nutty flavor and a little added crunch.
What to serve with
For a complete weekend breakfast or holiday brunch menu, try a menu of:
- Egg Bake or scrambled eggs
- Skillet Hash Browns or Oven Baked Hash Browns
- Maple Chicken Sausages or Oven Baked Bacon
- Breakfast Skillet
How to store
This cake is best when sealed with plastic wrap and stored in the refrigerator. It will stay plenty moist for up to 5 days. It can be stored at room temperature in an airtight container (or well wrapped) for 2-3 days but it might become a little drier.
FAQs
While we haven't make it ourselves, it should be able to be made in 2 8x8 inch or 2 9x9 inch pans. The baking time will be different, so begin checking it early so that it doesn't overbake.
Yes, but if the pumpkin was steamed, it will have too much water in it. The solution is to place a little extra (about 2 cups) in a fine mesh sieve set over a bowl and allow it to drain really well. Once it is strained, measure out amount for the recipe.
If the pumpkin was roasted before turning into puree, it shouldn't need strained.
Tips & tricks
- To keep the end result really tender, be sure not to over mix it.
- It is done when a toothpick still has a few moist crumbs on it. If it bakes too long, it will be dry.
- Cold eggs and sour cream work, but room temperature produce a bit better final dish.
More breakfast cake recipes
Looking for other recipes like this? Try these:
Recipe
Pumpkin Coffee Cake Recipe with Crumble Topping
Equipment
Ingredients
Crumb Topping
- ½ cup butter melted
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ¼ teaspoon cinnamon
Pumpkin Coffee Cake Batter
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ teaspoon cinnamon
- 1 ¼ teaspoon ground ginger
- ¾ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 15 oz can of pumpkin puree (about 1.5 cups)
- ¾ cup canola or neutral oil avocado also works well
- ⅔ cup sour cream room temperature
- 3 eggs room temperature
- Powdered sugar: optional for dusting
- baking spray with flour
Instructions
- Preheat the oven to 350 F. Spray a 9x13 pan with non-stick baking spray.baking spray
- Use a fork, whisk, or your hands to stir together the streusel ingredients in a small bowl until thoroughly combined. Place in the refrigerator while you make the coffee cake batter.½ cup butter, 1 cup all-purpose flour, ½ cup brown sugar, ¼ teaspoon cinnamon
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, all spice, granulated sugar, and brown sugar.3 cups all-purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 1 ¼ teaspoon cinnamon, 1 ¼ teaspoon ground ginger, ¾ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon allspice, ¾ cup granulated sugar, ¾ cup brown sugar
- In a separate bowl, whisk together the pumpkin, oil, sour cream and eggs.1 15 oz can of pumpkin puree (about 1.5 cups), ¾ cup canola or neutral oil, ⅔ cup sour cream, 3 eggs
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined, being sure to scrape the sides and bottom of the bowl as you go.
- Pour the batter into the prepared pan and smooth into an even layer. Remove the streusel topping from the fridge and use a fork to break it up until it has a mix of small and medium crumbles. Sprinkle the streusel evenly across the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean or with only a few moist crumbs. Cool at room temperature, then serve with a dusting of powdered sugar.Powdered sugar: optional for dusting
Notes
- To keep the end result really tender, be sure not to over mix it.
- It is done when a toothpick still has a few moist crumbs on it. If it bakes too long, it will be dry.
- Cold eggs and sour cream work, but room temperature produce a bit better final dish.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rhadonda says
This coffee cake was so moist and delicious!!
Danielle says
Love that you enjoyed it!
Danielle says
This recipe is perfect for a special fall breakfast!