Pumpkin Crumb Coffee Cake

I’m back with another pumpkin recipe. I just can’t stay away! For some reason this time of year all I want to eat is pumpkin! Like these pumpkin doughnuts, or these pumpkin doughnuts, or these pumpkin muffins. I can’t believe I am about to say this, but I like it even more than chocolate right now. Pretty sure that will change in a month or so, but for now I’m embracing pumpkin everything! 

When I saw this pumpkin crumb coffee cake on Sally’s Baking Addiction it was calling out to me. What is better than a crumb coffee cake?! Not much. Until you add pumpkin and cinnamon to the mix!!

This cake was sooo good! I couldn’t get over how light in texture it was. Pumpkin and buttermilk help that, and also the key to light baked goods is to not overmix the batter. When you fold the wet into the dry, mix until JUST combined. It really makes a difference.

The topping on this cake really takes it to the next level. I love crumbs!! When I was a kid and we had crumb coffee cake a lot (We weren’t really a cereal kind of family). I would take all the crumbs off the top so that I could eat the cake plain and save the crumbs for last.  Freakish I know. I’m pretty sure it was my brother’s idea.  But hey, the more crumbs the better!!

This cake has the perfect amount of sweetness. The pumpkin and spices really shine, and there is a little of the sweet and salty flavor combo going on. So good. You can drizzle it with more glaze if you want it to taste sweeter.  This is the perfect coffee cake to make for a fall breakfast!  Maybe on Thanksgiving morning?

Pumpkin Crumb Coffee Cake
Recipe from Sally’s Baking Addiction

Ingredients
Coffee Cake:
2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon pumpkin pie spice
1 cup (244 grams) pumpkin puree
½ cup (100 grams) dark brown sugar
½ cup vegetable oil (I used a little less and added some applesacue)
¼ cup pure maple syrup or honey
¼ cup buttermilk

Crumb Topping:
½ cup (62 grams) all-purpose flour
¼ cup (60 grams) unsalted butter, cold
½ cup (100 grams) dark brown sugar
¼ teaspoon salt
2 teaspoons ground cinnamon

Glaze:
1 cup (120 grams) confectioners’ sugar
1 – 2 tablespoons milk

Directions
Preheat oven to 350 degrees F. Spray a 9″x9: baking pan or a 9” round cake pan with nonstick spray.

For the cake:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together the pumpkin, brown sugar, oil (and applesauce if using), syrup or honey, and buttermilk. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix. Pour the batter into the prepared baking pan and spread it out evenly.

For the crumb topping:
Mix the flour, brown sugar, salt, and cinnamon together in a small bowl. Using a pastry blender or fork (or your fingers), cut in the cold butter to create crumbs. Sprinkle the crumbs evenly on top of the cake batter.

Bake the cake for about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

For the glaze:
Sift the confectioners sugar into a small bowl. Add 1 tablespoon of milk and whisk until smooth, adding more milk to get it to the desired consistency. Drizzle it over the cake.  Serve warm or at room temperature.