The Best Pumpkin Coffee Cake Recipe with Crumble Topping

 

If you’re looking for the ultimate fall baking recipe, this Pumpkin Coffee Cake is it. Moist, flavorful, and topped with a buttery brown sugar crumble, this cake has everything you love about autumn in one cozy bite. It’s perfect for breakfast, brunch, or as a sweet treat with your afternoon coffee.

What makes this pumpkin coffee cake so special? The secret is in the ingredients. Vegetable oil and maple syrup keep the cake extra moist, while a touch of cornstarch in the dry mix creates a tender crumb. Each bite is spiced to perfection with cinnamon, ground ginger, clove, and just a hint of nutmeg. And let’s not forget the crunchy cinnamon crumble topping—it’s the finishing touch that makes this recipe irresistible.

 

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Why You’ll Love This Pumpkin Coffee Cake

 

 

• Moist and tender – Thanks to vegetable oil, maple syrup, and cornstarch.
• Perfectly spiced – Cinnamon, ginger, clove, and a touch of nutmeg balance the pumpkin flavor beautifully.
• Easy to make – Simple ingredients and baked in a standard 9-inch square pan.
• Crumble topping – Buttery brown sugar crumble that bakes up golden and crisp.
• Versatile – Serve warm after 20 minutes of resting, or enjoy later—the flavor only gets better.

 

 

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Ingredients You’ll Need

 

 

For the Pumpkin Coffee Cake:

 

 

• All-purpose flour
• Cornstarch (for a soft, fluffy crumb)
• Baking powder & baking soda
• Kosher salt
• Cinnamon, ground ginger, clove, and nutmeg (just 1/8 teaspoon)
• Pumpkin purée
• Vegetable oil
• Maple syrup
• Brown sugar
• Milk

 

 

For the Crumble Topping:

 

 

• Melted butter
• Brown sugar
• Sugar
• Flour
• Cinnamon
• Kosher salt

 

 

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Step-by-Step Instructions

 

 

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line with parchment paper.
2. Make the crumble topping – In a small bowl, mix melted butter, brown sugar, flour, and cinnamon until crumbly. Place in refrigerator.
3. Combine dry ingredients – In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, salt, and spices.
4. Mix wet ingredients – In a large bowl, whisk pumpkin purée, vegetable oil, maple syrup, brown sugar and milk until smooth.
5. Combine – Gently mix the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Assemble – Pour batter into prepared pan and spread evenly. Sprinkle crumble topping over the batter.
7. Bake – Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve – Let rest for at least 20 minutes before slicing into 9 generous squares. Enjoy warm or at room temperature.

 

 

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Tips for the Best Pumpkin Coffee Cake

 

 

• Use pure pumpkin purée, not pumpkin pie filling.
• Don’t skip the maple syrup—it adds subtle flavor and keeps the cake moist.
• For extra crunch, stir chopped pecans or walnuts into the crumble topping.
• This coffee cake stores well covered at room temperature for up to 3 days, or refrigerate for longer freshness.

 

 

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Perfect for Fall and Beyond

 

This homemade pumpkin coffee cake is the perfect recipe for cozy mornings, Thanksgiving brunch, or any time you’re craving fall flavors. With its tender crumb, warm spices, and crunchy topping, it’s bound to become a seasonal favorite you’ll bake again and again.

 

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 Try this Pumpkin Coffee Cake with Crumble Topping today, and enjoy the taste of fall in every bite!