Go Back
–+ servings
Iced Pumpkin Coffee Cake
Print

Iced Pumpkin Coffee Cake

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

  • 9-inch Baking Dish
  • Hand mixer

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.
  • Prepare the coffee cake by combining the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and clove 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.
  • Prepare the crumb topping by combining the flour, brown sugar, cinnamon, and salt in a bowl.
  • Cut in the cold butter using a pastry blender until crumbly.
  • Sprinkle the mixture evenly over the pumpkin batter.
  • Place it in 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, and mix until thick and creamy.
  • Drizzle it over the coffee cake.
  • Serve and enjoy.