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Pumpkin Crumb Coffee Cake

🍁🧡🍂 A FAST and EASY no-mixer pumpkin crumb cake with rich pumpkin flavor! Super soft, tender, and topped with the BEST crumble topping that you'll just fall in love with! Great as an effortless dessert for holiday entertaining, to serve for brunch, or anytime you need a great little coffee cake!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 9
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (use the remainder in these recipes)
  • 0.5 cup canola or vegetable oil
  • 2.5 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt or to taste
Crumb Topping
  • 0.75 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 teaspoon salt or to taste
  • 6 tablespoons unsalted butter melted
  • 0.5 cup chopped pecans

Method
 

Make the Cake Batter
  1. Preheat oven to 350F. Line an 8x8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
  2. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Make Crumb Topping
  1. To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.
  2. Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.
  3. Add the pecans and mix with the fork to combine.
  4. Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  5. Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.

Notes

This easy pumpkin crumb coffee cake is perfect for fall baking, holiday entertaining, or a delightful brunch. It stays moist for days and is packed with rich pumpkin flavor and a wonderful crumb topping!