Pumpkin Coffee Cake

A moist pumpkin coffee cake topped with a delicious brown sugar streusel topping and maple glaze. This amazing fall dessert is easy to make in an hour!

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

Ingredients

Cake batter

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon Kosher salt
1 cup pumpkin puree
⅔ cup evaporated milk (can sub for milk)
1 large egg , whisked
1 teaspoon vanilla extract

Streusel crumb topping

¾ cup all-purpose flour
¾ cup light brown sugar , packed
1 teaspoon pumpkin pie spice
6 Tablespoons salted butter , slightly melted

Optional glaze

¾ cup powdered sugar
1-2 Tablespoons pure maple syrup
1 Tablespoon milk

Instructions

Cake batter

Prep. Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray or line with parchment paper. For a thicker cake, use a 9×9-inch pan.
Combine dry ingredients. In a large bowl, combine the 1 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
Add wet ingredients. Stir in 1 cup pumpkin, 2/3 cup evaporated milk, 1 whisked egg and 1 teaspoon vanilla extract until just combined. Pour into the pan and spread evenly.

Streusel crumb topping

Combine streusel ingredients. In a small bowl, mix 3/4 cup flour, 3/4 cup brown sugar, 1 teaspoon pumpkin spice, and 6 Tablespoons butter with a fork until it resembles crumbles. You may need to use your hands to combine. Sprinkle over the top of the cake batter.
Bake. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes clean. Let cool.
Cool, add glaze and serve. If making the glaze, stir together 3/4 cup powdered sugar, 1-2 Tablespoons maple syrup, and 1 Tablespoon milk in a small bowl. Drizzle over the top. Cover until ready to serve.

Notes

For pumpkin streusel muffins: Fill the liners about 2/3 the way full (I like to use a large cookie scoop). Then add about 1 Tablespoon of the crumb topping to each muffin. Bake the muffins at 375°F for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to brown the tops too much. Makes about 16 muffins.

Storage: Store leftovers in a covered container up to 3 days. Freeze up to 3 months.

Nutrition