Coffee Cake is a classic recipe that is only made better by the addition of pumpkin and pumpkin spice! Adding crumble on top takes this Pumpkin Crumble Coffee Cake to the next level. Now if only I could figure out if coffee cake is dessert or breakfast?!
Coffee Cake for two?
If you read over this recipe, you might notice that these ingredient portions seem slightly large.
If you thought that, you’d be right! There are two reasons why, let me explain!
This recipe was originally my grandma’s recipe! She had four kids and two adults to feed in her house, so most of her recipes ended up being rather large. Because of this, this recipe can make two 8 by 8 pans of coffee cake! Having too much coffee cake has never really been a problem in my life, but if this is something that you don’t want, you can always cut the recipe in half.
It’s a pretty easy to cut in half, I imagine that the recipe my grandma first started with was half of this recipe that she just doubled. However, I have to warn you that sometimes I feel that when you half a recipe or even double a recipe, there is a chance that the ratios could get messed up.
I don’t quite know why that happens, but just be prepared it might come out slightly different! I recommend making the full thing and giving away any extra! Who doesn’t love free homemade coffee cake, am I right?!
Another good quality about having extra is you have different options to bake this coffee cake! If you would like this recipe would make 1 9 by 13 pan of coffee cake, or 2 8×8 pans, or 4 loaf pans!
You have a ton of options!
Let’s talk crumble
Crumble has to be one of my favorite things. It’s basically a mixture of butter and sugar and absolute heaven.
I add crumble to pies, cookies, galettes, coffee cake, loaves, etc. If you couldn’t tell yet, I’m slightly obsessed with crumble.
Now, you might be thinking crumble, streusel, what’s the difference?! I did plenty of delicious research on this, however, my results came back inconclusive. Some people define crumble as a form of pie, while streusel is the topping. Or some people call crumble a streusel mixture with flour, while streusel is just butter, spices, and sugar. It really depends on the person, the application, and the recipe.
So you can imagine each result is different. When using the term to describe a topping of a baked good, I personally believed that streusel and crumble are interchangeable.
For my crumble, I use flour, sugar, butter, and a ton of spices! I love for my crumble to have loads of flavor! If you ever had extra crumble (I know, it’s shocking), you can always bake it by itself and use it to top ice cream with. Talk about a delicious ice cream topping! That’s actually all I need; crumble, ice cream, and maybe a little bit of whipped cream….
Different dessert, Holly, get back on track!
Pumpkin Crumble Coffee Cake tips and tricks
- Feel free to double the crumble recipe to add a ton of crumble on top! It bakes so deliciously on top that you might want more than you think!
- I like a nice sprinkle of powdered sugar on top to serve! But make sure you wait until you’re about to serve the Pumpkin Coffee Cake to add the powdered sugar otherwise, it’ll dissolve if you add it too early.
- I like making my coffee cake in 2 8×8 pans, but if you use a 9×13 or a loaf pan, you might have to adjust your baking time!
Can you just picture it now? Waking up on Sunday morning, a slight chill in the air, warm Pumpkin Crumble Coffee Cake waiting for you with a cup of tea?
My absolute dream Sunday morning.
Pumpkin Crumble Coffee Cake
- 1 stick Butter room temperature
- 1 cup Pumpkin Puree
- 1 cup Sugar
- 1 cup Brown Sugar packed
- 4 Eggs
- 4 cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 cups Sour Cream
- 2 teaspoons Vanilla
- 2 teaspoons Pumpkin Pie spice
- 1/2 cup Flour
- 1/2 stick Butter melted
- 1 teaspoon Cinnamon
- 1/4 cup Sugar
- 1/3 cup Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- Preheat oven to 350 degrees.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture.
- After the eggs are incorporated, add in sour cream and pumpkin.
- In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Add dry ingredients to the bowl and stir together.
- Pour half of the batter into one 8 by 8 pan, and the other half in another 8 by 8 pan.
- To make the crumble, melt the butter in a pan and set it aside to cool.
- To the cooled butter, add flour, sugar, brown sugar, cinnamon, and pumpkin pie spice. Stir together.
- Add the crumble onto each coffee cake.
- Bake in a preheated oven for about 45-50 minutes.
- Serve warm and enjoy!