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Iced Pumpkin Coffee Cake

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 9
Course: Dessert , Breakfast

Ingredients

Pumpkin Cake:
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • ¼ tsp clove
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • ¼ cup real maple syrup
  • ¼ cup milk
  • 1 tsp vanilla
Crumb Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 4 tbsp cold unsalted butter diced
Icing:
  • 1 cup powdered sugar
  • 2 tbsp milk more or less, to desired thickness

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Coat a 9-inch baking pan with cooking spray.
  2. Combine the flour together with the cinnamon, baking soda, baking powder, salt, nutmeg, and clove together in a small bowl; mix well.
  3. Using a hand mixer, beat the pumpkin puree, sugar, oil, maple syrup, milk, and vanilla together until creamy.
  4. Add the flour mixture and mix until just combined - don't over mix the batter.
  5. Spoon it into the baking dish and spread it evenly. The batter will be very thick.
  6. Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt together in a bowl.
  7. Cut in the cold butter using a pastry blender until crumbly.
  8. Sprinkle the mixture evenly over the pumpkin batter.
  9. Place into the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean.
  10. Remove from the oven and allow to cool.
  11. Combine the powdered sugar with the milk; mix until thick and creamy.
  12. Drizzle it over the coffee cake. Serve and enjoy.