Pumpkin Coffee Cake with Crumb Topping

Each bite of pumpkin coffee cake with crumb topping is moist and flavorful thanks to power ingredients like pumpkin puree, pure maple syrup, and seasonal spices like ground nutmeg, ginger, and cloves. Piled high with brown sugar cinnamon crumble topping and drizzled with easy vanilla icing, this spiced breakfast cake certainly hits the spot during the fall season.

Ingredients

Crumb Topping

1/2 cup (63g) all-purpose flour (spooned & leveled)
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons ground cinnamon
1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
1/4 teaspoon ground ginger*
1 cup (230g) pumpkin puree
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
1/4 cup (82g) pure maple syrup
1/4 cup (60ml) milk*