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pumpkin crumble dessert

Pumpkin Spice Coffee Cake

Flavors of pumpkin, maple, cinnamon and spices come together in a light and fluffy cake with layers of crumbly brown sugar goodness and a drizzle of maple icing to top it off. It's the perfect way to start a Fall morning or treat yourself after dinner!
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Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
Course: Breakfast, Dessert
Author: Amanda Grace

Ingredients

Streusel Crumble

  • 1/2 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 1/2 cup flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 4 tbs butter, unsalted melted

Pumpkin Spice Cake

  • 2 cups flour
  • 1/4 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/3 cup sour cream
  • 2 eggs beaten, room temperature
  • 4 tbsp butter melted then cooled

Icing

  • 1/2 cup powdered sugar
  • 2 tbsp maple syrup

Instructions

  • Preheat the oven to 350° F. Spray or line an 8x8 inch (9"x13" also works) pan with nonstick cooking spray.

Streusel Crumble

  • In a small bowl, mix together the streusel ingredients with a fork until a crumbly mixture forms: light brown sugar, flour, spices, and melted butter.

Pumpkin Spice Cake

  • In a large bowl, stir the dry ingredients together: Flour, brown sugar, baking powder, baking soda, and spices.
  • In a separate small bowl, combine the wet ingredients: pumpkin puree, maple syrup, sour cream, eggs, and coconut oil.
  • Add the wet ingredients to the dry ingredients. Gently fold until fully combined.
  • Pour half of the cake batter into the pan. Sprinkle half the streusel crumble over the batter. Spread the remaining batter over the streusel crumble. Top with the remaining streusel.
  • Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. (Recommend starting on the low side and checking it)

Icing

  • In a small bowl, mix together the powdered sugar and maple syrup until an icing forms.
  • Using a spoon, drizzle the icing over the pumpkin spice coffee cake.

Serve

  • Cut into squares and serve with a cup of coffee, latte, or chai tea. You can also serve this with a dollop of cool whip or vanilla ice cream for a special treat.
  • Store leftovers covered with saran wrap or aluminum foil at room temperature for about 3 days.