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Best Easy Cinnamon Pumpkin Coffee Cake with Pecan Crumble

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This moist and tender pumpkin coffee cake is spiced with cinnamon and topped with a buttery pecan crumble. It’s the perfect fall treat for brunch, dessert, or a cozy afternoon snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • ½ cup (60g) all-purpose flour (for crumble)
  • ½ cup (100g) light brown sugar, packed (for crumble)
  • 1 teaspoon ground cinnamon (for crumble)
  • ¼ cup (60g) unsalted butter, cold and cubed (for crumble)
  • ½ cup (60g) pecans, chopped (for crumble)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Make the pecan crumble topping: In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, and 1 teaspoon cinnamon. Cut in ¼ cup cold cubed butter until mixture resembles coarse sand with pea-sized butter pieces. Stir in ½ cup chopped pecans. Refrigerate while preparing batter.
  3. In a medium bowl, whisk together 1 ½ cups flour, ¾ cup granulated sugar, ¼ cup packed brown sugar, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and ginger.
  4. In a large bowl, whisk together pumpkin puree, eggs, oil, vanilla, and buttermilk until smooth.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay). Batter will be thick.
  6. Scrape batter into prepared pan and spread evenly. Sprinkle chilled crumble topping evenly over batter, pressing gently to adhere.
  7. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If topping browns too quickly after 25 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 15 minutes. Run a knife around edges, invert onto rack, then flip right-side up to cool completely. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and buttermilk. Toast pecans lightly before adding to crumble for deeper flavor. Do not overmix batter. Store covered at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, cinnamon pumpkin cake, pecan crumble, fall dessert, easy pumpkin recipe

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