My feelings for coffee cake run deep, so I absolutely had to make a pumpkin version of my coffee cake recipe with a cinnamon crumb streusel topping and maple glaze.
Soooo we should talk about how much I love coffee cake because after posting the best coffee cake, and coffee cake muffins, it’s becoming obvious that I’ve got a little obsession. And how could I not? The crumb topping is like the most perfect streusel ever and I’m not exaggerating. It’s got this tiny little hint of salt that you have to taste to understand the goodness. But on top of that, the pumpkin cake is so full of flavor and so tender soft that you just can’t help but take bite after bite.
Pumpkin pie cake has long been a favorite on our blog and I know this is ridiculous but for years I’ve been wondering how I could create a from scratch breakfast version. Obviously things got a little out of hand as that cinnamon topping came into play but I’m certain you’re going to be making this pumpkin coffee cake year after year. In fact, I insist you do. It may sound silly but one of the best gifts you can give your kids is a family tradition. You’d be surprised how much it will mean to them in the future.
Reasons You’ll Love this Pumpkin Coffee Cake Recipe
- Drizzled with a maple glaze
- Thick and perfect cinnamon crumb topping
- Fantastic blend of warm fall flavors
- Indulgent for breakfast and scrumptious for dessert
- Super soft, moist and tender
- Best of all, so easy and quick to make
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