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–+ servings

glazed pumpkin coffee cake

A fast and easy no-mixer pumpkin coffee cake with rich pumpkin flavor topped with big buttery crumbles. So soft, moist, and tender, perfect for fall breakfasts or desserts.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 0.5 cup canola oil or vegetable oil
  • 2.5 teaspoons pumpkin pie spice adjust to taste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger or to taste
  • 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

Crumble Topping

  • 0.75 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.75 teaspoon kosher salt or to taste
  • 6 tablespoons unsalted butter melted

Glaze

  • 0.75 cup confectioners' sugar
  • 2.5 tablespoons milk or cream, water may be substituted

Instructions
 

Preparation Steps

  • Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil and spray with cooking spray.
  • In a large bowl, whisk together eggs, granulated sugar, pumpkin puree, canola oil, pumpkin pie spice, cinnamon, ground ginger, and vanilla extract until combined.
  • Add flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined; do not overmix.
  • Pour batter into prepared pan and smooth the top evenly.
  • For the crumble topping, mix flour, granulated sugar, brown sugar, and salt in a medium bowl. Pour melted butter over and fluff with a fork until small pebbles form.
  • Sprinkle the crumble topping evenly over the batter in the pan.
  • Bake the cake for 46 to 51 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
  • Let the cake cool on a rack for 30 minutes before glazing.
  • For the glaze, whisk confectioners' sugar and milk together until smooth. Adjust consistency as needed.
  • Drizzle the glaze evenly over the cooled cake.

Notes

This coffee cake is perfect for autumn mornings or holiday gatherings. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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