Go Back
Print Recipe
No ratings yet

pumpkin crumb coffee cake

Author: Taylor Ellingson

Ingredients

For the crumb topping:

  • 1 cup all-purpose flour
  • ½ cup oats
  • ½ cup packed brown sugar
  • pinch of salt
  • 1 ½ teaspoon ground cinnamon
  • 8 tablespoon unsalted butter cold, cut into pieces

For the cake:

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup milk

Instructions

  • Preheat oven to 350 degrees F.  Line a 9x9" pan with foil and spray with cooking spray.  Set aside.

To make the crumb topping:  

  • Mix together flour, oats, sugar, salt, and cinnamon.  
  • Add butter and combine with fingertips until mixture is crumbly.  
  • Set aside.

To make the cake:

  • In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.  
  • In small bowl, whisk together pumpkin puree, oil, vanilla, and milk.  
  • Stir into flour mixture until just combined and pour into prepared pan.  
  • Top with prepared crumb topping, lightly pressing into cake batter.  
  • Bake in preheated oven for 30-35 minutes, until a toothpick inserted 2" from the edge comes out clean.  
  • Cool in pan and enjoy!!