Pumpkin Coffee Cake Recipe with Crumble Topping
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!
Servings: 15 pieces
Calories: 418kcal
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
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.
Nutrition
Serving: 1piece | Calories: 418kcal | Carbohydrates: 54g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 284mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 2mg
