Ingredients
Scale
For the Streusel Crumb Topping
- 1/4 cup flour
- 1/4 brown sugar
- 1/2 tbsp ground cinnamon
- 4 tbsp cold butter (diced into a cubes)
For the Coffee Cake
- 2 cups all purpose flour
- 1 tsp ground cinnamon
- 3 tsp pumpkin spice seasoning
- 1 tsp baking powder
- 1 (15oz) canned pumpkin
- 1/2 cup oil
- 1/2 cup brown sugar
- 1/3 milk
- 1/4 tbsp maple syrup
Instructions
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Preheat oven to 350° F and spray a 9×9 square baking dish with cooking spray or line with parchment paper.
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In a large bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk together well.
- In a medium bowl, mix the dry ingredients: flour, baking powder, salt, cinnamon, and pumpkin pie spice together until combined well.
- Add the dry ingredients into the wet ingredients and stir until combined but DO NOT over mix or coffee cake will be more dense.
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In a small bowl, mix the dry crumb topping ingredients together and then add in the cold butter and press with a fork. Press until a crumb consistency is made and all flour is well
- Transfer the pumpkin spice cake into a baking dish and sprinkle the crumble topping.
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Bake for 35 minutes or until a toothpick inserted into the center comes on mostly clean.
Notes
- You can add walnuts or pecans to this recipe, in the batter or on top for added crunch!
- I drizzle a light vanilla glaze on top once the cake was cooled but this completely optional.
- For the glaze mix, 1/3 cup powdered sugar with 1 tsp vanilla extract and 2 tsp of milk together.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
Keywords: Pumpkin spice, coffee cake, eggless, dessert, fall, maple syrup