Iced Pumpkin Coffee Cake

I wanted to do something different for this week’s school lunch treat. I thought about doing cupcakes but when I ran across this recipe on Sally’s Baking Addiction, I knew I had to make it. What’s not to love about iced pumpkin coffee cake? The cake turned out so moist, flavorful, and delicious that it would have been tasty on it’s own, but add the sugar topping along with the icing and it takes this coffee cake to a whole other level. We all LOVED it and my kids are very excited for their school lunch treats this week.

How to Make an Iced Pumpkin Coffee Cake

Preheat the oven to 350 degrees. Coat a 9-inch baking pan with cooking spray.

Combine the flour together with the cinnamon, baking soda, baking powder, salt, nutmeg, and clove together in a small bowl; mix well.

Using a hand mixer, beat the pumpkin puree, sugar, oil, maple syrup, milk, and vanilla together until creamy. Add the flour mixture and mix until just combined – don’t overmix the batter. Spoon it into the baking dish and spread it evenly. The batter will be very thick.

Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt together in a bowl. Cut in the cold butter using a pastry blender until crumbly. Sprinkle the mixture evenly over the pumpkin batter.

Place into the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool.

Combine the powdered sugar with the milk; mix until thick and creamy. Drizzle it over the coffee cake. Serve and enjoy.

Iced Pumpkin Coffee Cake

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast, Dessert

Servings: 9

Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Hand mixer
• 9-inch Baking Dish

Ingredients

Pumpkin Cake:

• 2 cups flour
• 2 tsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp nutmeg
• ¼ tsp clove
• 1 cup pumpkin puree not pumpkin pie filling
• ½ cup brown sugar packed
• ½ cup vegetable oil
• ¼ cup real maple syrup
• ¼ cup milk
• 1 tsp vanilla

Crumb Topping:

• ½ cup flour
• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ tsp salt
• 4 tbsp COLD unsalted butter diced

Icing:

• 1 cup powdered sugar
• 2 tbsp milk more or less, to desired thickness

Instructions

• Preheat the oven to 350 degrees. Coat a 9-inch baking pan with cooking spray.
• Combine the flour together with the cinnamon, baking soda, baking powder, salt, nutmeg, and clove together in a small bowl; mix well.
• Using a hand mixer, beat the pumpkin puree, sugar, oil, maple syrup, milk, and vanilla together until creamy.
• Add the flour mixture and mix until just combined - don't over mix the batter.
• Spoon it into the baking dish and spread it evenly. The batter will be very thick.
• Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt together in a bowl.
• Cut in the cold butter using a pastry blender until crumbly.
• Sprinkle the mixture evenly over the pumpkin batter.
• Place into the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and allow to cool.
• Combine the powdered sugar with the milk; mix until thick and creamy.
• Drizzle it over the coffee cake. Serve and enjoy.

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