Pumpkin Crumb Coffee Cake
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Pumpkin Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with! Great for brunches and holiday entertaining!!
Easy Pumpkin Coffee Cake Recipe
This pumpkin crumb cake makes me want to curl up on the couch with a cup of coffee, a blanket, a big ol’ piece of cake, and savor every cozy moment. This is such a fast and easy recipe, and you don’t even have to use a mixer. I used oil rather than butter so there’s nothing to cream, which I love. If you’re in need of a quick and easy recipe that tastes like a million bucks, save this one.
The pumpkin coffee cake itself is incredibly soft, tender, and moist, while the crumb topping adds the perfect amount of delicate crunchy texture. Those big buttery crumbles are the best. The cake and the crumb topping are the perfect contrast and since I have a thing for crumble topping period, this cake was right up my alley. It was still warm when I dug into my first piece on a Saturday morning. Just perfect.
Oil keeps the cake moister, softer, and springier than butter does and since pumpkin puree naturally keeps everything moist, there’s no chance of a dry coffee cake here. The cake isn’t overly sweet, making it a perfect for mornings with a cup of coffee or tea, for a brunch you’re hosting, as a little afternoon snack, or after a holiday entertaining dinner when you want a little something sweet but don’t want to go overboard.
What I also love about this cake is that even 5 days later I had extra pieces wrapped in plastic wrap, which normally makes crumb topping very soggy and soft, but not here. Crumbly perfection even days later.
I used Fisher Chopped Pecans to make the crumb topping. As the nuts bake, they perfume the cake with a rich, toasted nuttiness that adds such a great flavor dimension.
Fisher recipe nuts are a wonderful way to add flavor and texture to any dish without adding preservatives or salt. All Fisher recipe nuts are non-GMO Project Verified. Look for their stand-up resealable bag and enjoy the taste of these high-quality pecans.
I’ve been working with Fisher Nuts for years. Check out this Sweet Potato Casserole with Butter Pecan Topping and these Sea Salt Browned Butter Chocolate Chip Pecan Cookies that I’ve made using their pecans.
What’s in This Pumpkin Coffee Cake?
To make this pumpkin coffee cake with crumble topping, you’ll need:
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Light brown sugar
- Unsalted butter
- Fisher chopped pecans
How to Make Pumpkin Coffee Cake
This pumpkin crumb cake is truly so easy to make! Simply whisk together the wet ingredients and sugar, then stir in the dry ingredients. Turn the batter into a greased 8×8-inch baking pan and smooth out the top.
Then, make the crumble topping. To do so, mix together the crumble topping ingredients with a fork until small pebbles form. Stir in the pecans, then sprinkle the topping evenly over the cake batter.
Once you’ve added the crumble topping, bake the pumpkin coffee cake until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Can I Double This Recipe?
Yes, you should be fine to double this pumpkin coffee cake recipe. You’d need to bake the cake in a 9×13-inch baking dish, and you shouldn’t have to alter the bake time too much. Note that I’ve only ever made this recipe as written, so this is just my best guess!
Can I Add Mix-Ins to the Cake Batter?
You probably can, yes. Mini chocolate chips or additional chopped nuts would taste delicious in this pumpkin crumb cake. You might want to toss the mix-ins with a tablespoon of flour before folding them into the cake batter to prevent them from sinking to the bottom of the cake.
Tips for Making Pumpkin Coffee Cake
First and foremost, it’s so important that you use pure pumpkin puree in this pumpkin coffee cake and NOT pumpkin pie filling. Pumpkin pie filling is sweetened and spiced and will result in an overly sweet cake.
Also, feel free to add more pumpkin pie spice to the pumpkin crumb cake, if desired. I wouldn’t add more than 3 teaspoons total, but use your best judgement.
Lastly, you need to let this cake cool before serving it. The crumble topping crisps up as it cools, so I highly recommend waiting to enjoy this. The crumble topping is the best part, after all!
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup canola or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 6 tablespoons unsalted butter, melted
- 1/2 cup Fisher Chopped Pecans
Make the Cake Batter
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Make Crumb Topping
- To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.
- Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.
- Add the pecans and mix with the fork to combine.
- Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.
Recipe adapted from my Easy Pumpkin Spice Cake.
Amount Per Serving: Calories: 461Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 62mgSodium: 380mgCarbohydrates: 55gFiber: 2gSugar: 34gProtein: 5g
More Pumpkin Dessert Recipes:
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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