Iced Pumpkin Coffee Cake

And just like that, it’s already November.

On November 1^st the mall was already decorated for Christmas and some people have already posted pictures on social media that their house is decorated for Christmas. I have to admit that that totally stresses me out. It makes me feel like I’m behind on my holiday shopping and decorating. Does anyone else feel that way? I’m determined to enjoy these last days of Fall and ignore those early birds (or try to).

If you only make one pumpkin goodie this Fall then it must be this coffee cake (excluding pumpkin pie because of course that’s a no brainer must-make too). I’m begging you that NEED to make this. I rarely beg because it’s not my style but you have to see why I’m obsessed with this coffee cake.

My husband says that this coffee cake is the best pumpkin goodie that I’ve ever made. That’s saying a lot because he’s a tough critic when it comes to pumpkin foods. Yes, it’s that awesome. He’s excluding pumpkin pie too because nothing can even compare to a pie made of delicious pumpkin-y heaven. He might be partial because it’s his mom’s recipe. However I do happen to agree with him. 🙂

So what makes this pumpkin coffee cake so amazing? I’ve been trying to pin-point that exact answer because I’d like to know what makes my boo love this cake over any other pumpkin thing I’ve ever made. We’ve come to the conclusion that the cake is just made of magical awesomeness. The combination of warm spices are spot on. The cake is super duper moist. The crumb topping is sweet and crunchy (and according to my husband just a little salty). Plus it’s an added bonus that it’s so dang easy to make.

Aside from making this pumpkin coffee cake this weekend, what are you guys up to? I’d love a lazy weekend doing nothing but we’ll see what actually transpires. 🙂

Iced Pumpkin Coffee Cake Recipe
(makes about 9 servings)

Ingredients for Crumb Topping:

1/2 cup all-purpose flour (equivalent to 2.2 ounces)
1/2 cup dark brown sugar, packed
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 tablespoons butter, cubed and cold

Ingredients for Cake:

2 cups all-purpose flour (equivalent to 8.8 ounces)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup dark brown sugar, packed
1/2 cup oil
1/4 cup pure maple syrup
1/4 cup milk (I used 2%.)

Ingredients for Glaze:

1 cup powdered sugar
1 and 1/2 tablespoons milk (I used 2%.)
1/2 tablespoon pure maple syrup

Directions for Crumb Topping:

In a small bowl, whisk together the flour, brown sugar, salt, and cinnamon.
Using a fork or a pastry blender, cut in the cold butter and mix everything together until you have small crumbs.
Set it aside.

Directions for Cake:

Preheat the oven to 350 degrees F. Grease an 8 x 8 inch baking pan and set it aside. I lined the pan with parchment paper in order to lift the cake out easily but that is not required.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside the dry ingredients.
In a medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk. These are the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Note that the batter will be very thick.
Spoon the batter into the prepared pan and spread it evenly.
Pour the crumb topping evenly on top of the batter.
Bake it for about 30 minutes or until a tester inserted comes out clean.

Directions for Glaze:

In a small bowl, whisk together the powdered sugar, milk, and maple syrup.
After the cake is cooked and it has completely cooled, drizzle the glaze on top of the cake.

Slightly adapted from: Sally’s Baking Addiction

Rating: