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Cozy Pumpkin Coffee Cake Recipe with Easy Cinnamon Maple Crumble

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A warm, inviting pumpkin coffee cake topped with a cinnamon maple brown butter crumble, perfect for fall mornings and cozy gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240g) pure pumpkin puree (canned, not pumpkin pie filling)
  • ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
  • ½ cup (113g) unsalted butter (for crumble)
  • ¾ cup (90g) all-purpose flour (for crumble)
  • ½ cup (100g) packed brown sugar (for crumble)
  • 1 tsp ground cinnamon (for crumble)
  • 2 tbsp pure maple syrup (for crumble)
  • Pinch of salt (for crumble)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or non-stick spray and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until smooth and creamy.
  5. Mix in the pumpkin puree and buttermilk until combined. If the batter is too stiff, add a splash more buttermilk.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, stopping as soon as the flour disappears.
  7. Prepare the crumble topping: In a small saucepan over medium heat, melt the butter, stirring constantly until golden brown and nutty (about 4-5 minutes). Remove from heat and stir in flour, brown sugar, cinnamon, maple syrup, and salt until crumbly but sticky.
  8. Pour the pumpkin batter into the prepared pan and spread evenly. Sprinkle the crumble topping evenly over the batter.
  9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the crumble is golden brown. If the topping browns too quickly, loosely cover with foil halfway through baking.
  10. Let the cake cool on a wire rack for at least 20 minutes before slicing to allow the crumble to set and flavors to meld.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the batter once flour is added to keep the cake tender. Let the cake cool before slicing to allow the crumble to set. Adjust baking time if using a different pan type.

Nutrition

Keywords: pumpkin coffee cake, cinnamon maple crumble, fall dessert, pumpkin spice, coffee cake, brown butter crumble

Find it online: https://milacook.com/cozy-pumpkin-coffee-cake-recipe-with-easy-cinnamon-maple-crumble/