Pumpkin Crumb Coffee Cake
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Sally's Baking Addiction · by Sally★ 4.7

Pumpkin Crumb Coffee Cake

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 10%
CARBS 58G56% OF CAL
4G FIBER23G OTHER31G TOTAL SUGAR
FAT 18G40% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist and spiced pumpkin cake with a buttery crumb topping and vanilla icing. Rich fall flavors. Perfect for breakfast or as a casual dessert.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

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Nutrition & ingredients

Ingredients

serves 9
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 1 cup (226g) pumpkin puree
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk*
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract
PREP
15M
SODIUM
276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.