This pumpkin crumble coffee cake combines a moist spiced pumpkin base with a sweet cinnamon filling, crunchy streusel topping, and vanilla glaze. It's a seasonal favorite that works equally well for breakfast, brunch, or dessert.
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Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
In a large bowl, whisk together the wet ingredients for the cake: egg, pumpkin puree, vegetable oil, and granulated sugar until smooth.
Add the dry ingredients to the wet mixture: all-purpose flour, baking soda, salt, and pumpkin pie spice. Whisk until just combined, being careful not to overmix.
In a separate bowl, prepare the streusel topping. Combine the flour, brown sugar, cinnamon, and cold cubed butter. Use your fingers or a pastry cutter to mix until a crumbly texture forms.
Pour half of the cake batter into the prepared baking pan and spread evenly.
Sprinkle the streusel topping evenly over the batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before glazing.
Once cooled, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.
Drizzle the glaze over the cake, slice into squares, and serve.
Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze wrapped tightly for up to 3 months. Reheat in a 300°F oven.
Yes. Bake completely, cool, wrap tightly, and store at room temperature for up to 2 days or freeze for up to 3 months. Reheat gently in a 300°F oven.
Pumpkin puree is plain roasted pumpkin. Pumpkin pie filling has added sugar and spices. Use pure puree for this recipe to control sweetness and spice level.
Insert a toothpick into the center of the cake (not the streusel). It should come out with a few moist crumbs, not wet batter. The top should spring back when lightly touched.
Yes, use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly denser, but the cake will still be moist and delicious.
Mix ¾ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and a pinch of cloves to replace 1 tsp pumpkin pie spice.
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