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Pumpkin Coffee Cake

Ultra moist spiced pumpkin coffee cake with no eggs, pure maple syrup, a thick brown sugar cinnamon crumb topping, and a simple vanilla icing drizzle. No mixer needed, ready in 50 minutes, and one of the best fall bakes you will ever make.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crumb topping:
  • 1/2 cup 63g all-purpose flour, spooned and leveled
  • 1/2 cup 100g packed light or dark brown sugar
  • 1 and 1/2 tsp ground cinnamon
  • 1/4 cup 56g cold unsalted butter, cubed
Pumpkin coffee cake:
  • 2 cups 250g all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup 226g pure pumpkin puree
  • 1/2 cup 100g packed light or dark brown sugar
  • 1/2 cup 120ml vegetable or canola oil
  • 1/4 cup 82g pure maple syrup
  • 1/4 cup 60ml milk
Vanilla icing:
  • 1 cup 120g powdered sugar, sifted
  • 2 tbsp milk or half-and-half
  • 1/4 tsp pure vanilla extract

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch square or round baking pan.
  2. Make crumb topping: whisk flour, brown sugar, and cinnamon. Cut in cold butter until clumpy crumbs form. Refrigerate until needed.
  3. Whisk all dry cake ingredients together in a large bowl.
  4. Whisk all wet cake ingredients together in a separate bowl until smooth.
  5. Pour wet into dry and stir until just combined. Batter will be very thick.
  6. Spread batter evenly into prepared pan. Pour crumb topping over the top and gently press it into the surface.
  7. Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Whisk icing ingredients together until smooth. Drizzle over warm cake. Serve warm.

Notes

  • Storage: cover tightly and store at room temperature or in the refrigerator for up to 3 days.
  • Freezing: freeze baked and cooled cake (without icing) up to 2 months. Thaw overnight in the fridge. Drizzle with fresh icing before serving.
  • No eggs: the pumpkin puree acts as the binder. Do not add eggs.
  • Spice shortcut: replace nutmeg, cloves, and ginger with 2 and 1/2 tsp pumpkin pie spice. Keep the cinnamon.
  • Milk substitute: buttermilk makes the cake even more moist.
  • Pumpkin spice coffee creamer in the icing in place of milk adds an extra fall flavour layer.