Pumpkin Coffee Cake with Crumb Topping

sallysbakingaddiction.com

Jillian Mitchell

subheading: Crumb Topping:

½ cup ( 63g) all-purpose flour ( spooned & leveled)

½ cup ( 100g) packed light or dark brown sugar

1 and ½ teaspoons ground cinnamon

¼ cup ( 4 Tablespoons; 56g) unsalted butter, cold

subheading: Pumpkin Coffee Cake:

2 cups ( 250g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg*

¼ teaspoon ground cloves*

¼ teaspoon ground ginger*

1 cup ( 230g) pumpkin puree

½ cup ( 100g) packed light or dark brown sugar

½ cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)

¼ cup ( 82g) pure maple syrup

¼ cup (60ml) milk*

subheading: Vanilla Icing:

1 cup ( 120g) confectioners’ sugar

2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk

¼ teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer