Glazed Pumpkin Coffee Cake
This Glazed Pumpkin Coffee Cake has a tender texture and is sprinkled with a buttery brown sugar crumble topping. It’s jam-packed with seasonal spices and the texture from the pumpkin is simply unbeatable. A great way to use leftover pumpkin purée!
Ingredients
Pumpkin Cake Base
- 2 eggs
- 1/2 cup oil any works, I recommend canola, vegetable, or sunflower
- 1/2 cup white sugar
- 3/4 cups pumpkin purée
- 2 tsps vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
Crumble Topping
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 3/4 cups flour
- 1/3 cup butter, melted
Vanilla Glaze
- 1/2 cup icing sugar
- 1 tsp milk
- 1/2 tsp vanilla
Instructions
- Preheat oven to 375°F
- In a bowl, whisk together eggs, oil, white sugar, pumpkin purée, vanilla, cinnamon, nutmeg, and ginger.
- Once well combined, add in flour, baking soda, and baking powder. Mix until a batter forms. I recommend using a spatula. Do not overmix.
- Transfer into an 8x8 greased and lined square pan.
- Start the brown sugar crumble. In a separate bowl, add in white sugar, brown sugar, flour, and melted butter. Mix until a crumble forms.
- Sprinkle evenly on top of the pumpkin base. Bake at 375°F for 30-33 minutes. A toothpick inserted in the middle should come out clean, that's how you know it is ready.
- While cooling, make the icing. Combine icing sugar, milk, and vanilla extract. Add more or less milk by 1/2 tsp increments until your desired consistency is reached.
- Once the bars have cooled, drizzle and enjoy!
Notes
Note: All ingredients must be at room temperature for recipe to be successful