Pumpkin Coffee Cake
The ultimate pumpkin coffee cake - moist, spiced just right and topped with a buttery brown sugar crumble.
Ingredients
Crumble Topping
- 1/2 c salted butter (1 stick) melted
- 1/2 c light brown sugar packed
- 1/2 c sugar
- 1 c flour
- 1 tsp cinnamon
- 1/4 tsp kosher salt
Pumpkin Cake
- 1 3/4 c flour
- 1/4 c corn starch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1 c pumpkin puree
- 1/2 c vegetable oil
- 1/2 c light brown sugar packed
- 1/4 c maple syrup
- 1/4 c milk
Instructions
- Mix the crumble ingredients together in a medium bowl. Place in the refrigerator.
- Preheat the oven to 350 degrees.
- Sift flour, corn starch, baking soda, baking powder, salt, cinnamon, ground cloves, ground ginger and nutmeg together. Set aside.
- To a large mixing bowl add pumpkin puree, brown sugar, vegetable oil, maple syrup and milk. Whisk together then add the dry ingredients.
- Pour batter into a parchment lined 9" pan.
- Remove crumble topping from the refrigerator and break up with a fork. Spread evenly on top of the batter.
- Bake for 35 minutes in the middle rack.
- Remove from the oven and rest for 20 minutes before slicing into 9 pieces.
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