The result is an aromatic, delicious, and filling pumpkin cake, with just the right amount of sweetness. It’s so soft, moist, and the perfect treat with your morning cup of coffee or a suppertime dessert. Each crumb cake slice is also filled with the most delicious streusel topping, consisting of oats, brown sugar, and cinnamon.
The combination of pumpkin and cinnamon instantly makes this cake the perfect fall-inspired dessert. Don’t miss the Recipe Notes section below either if you’d like to add a little extra sweet addition to your pumpkin crumb cake, in the form of a vanilla glaze. Yum!
Cut in squares then watch out for the stampede of family and friends to grab them a piece of this freshly baked pumpkin crumb cake.
And when you have a chance find a quiet little place to sit, enjoy yourself a little slice of heaven in the form of pumpkin coffee cake.
Storage
Store your cake leftovers in an airtight container at room temperature or in the fridge for up to 3 days.
You can also freeze cake slices for up to 2 months.
Recipe Notes
Folks have been asking me how to keep the streusel topping crunchy the next day. So for this recipe, I added oats to the mix, giving us a more crumbly texture.
If you want to go that extra sweet step, top your pumpkin crumb cake with a dollop of whipped cream, a scoop of vanilla ice cream, or delicious vanilla icing. You’ll need: 1 cup of confectioners’ sugar, 2 tablespoons of milk, and a 1/4 teaspoon of pure vanilla extract. Whisk together and pour over the top of the warm or cooled cake. Enjoy!
Make sure you’re simply using canned pumpkin puree and not pumpkin pie filling, as it has added sugars and spices, which will affect the crumb cake’s overall flavor.
If you’re a big fan of cinnamon, add an extra teaspoon to the crumbly topping.
Speaking of spices, you can also add 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves (or simply one teaspoon of pumpkin pie spice) to the cake batter.
For a nutty and buttery crumb topping, add 1/3 cup of chopped pecans or walnuts to the streusel batter.
You could also add 1/2 cup of mini chocolate chips or 3/4 cup of chopped cranberries to the pumpkin coffee cake batter.
Want to learn how to make your own self-rising flour? See my FAQ page to learn how to make your own.
To make this a gluten-free pumpkin coffee cake, all you need to do is use a gluten-free self-rising flour alternative. Follow the steps above to make self-rising flour with almond flour.
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