Pumpkin Coffee Cake with Maple Pecan Crumble

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Last updated on October 6th, 2023 at 01:08 pm

If you’re anything like me, you eagerly anticipate the arrival of fall, not just for the pretty foliage and cozy sweaters but also for the delicious seasonal treats. And one recipe that always tops my fall baking list is the Pumpkin Coffee Cake with a Maple Pecan Crumble. Today, I’m excited to share this delightful recipe with you. Get ready to embark on a culinary journey that will fill your kitchen with the warm, comforting scents of pumpkin and spices.

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The Lazy Way to Make Coffee Cake Crumble

Before we dive into the world of pumpkin coffee cake, let’s talk about the star of the show—the crumble. A good crumble should be both crispy and crumbly, adding a delightful texture and a burst of flavor to your coffee cake.

Now, the way I make my crumble for my coffee cakes is not the “conventional” way. I’m just too lazy to do certain things “properly,” and this is one of them. Don’t worry, it still comes out tasting absolutely delicious in the end!

1. Don’t use ice-cold butter.

I must say though: don’t use melted butter, either! However, I am of the opinion that it’s okay to use slightly softened butter (like a little colder than room temperature). After all, its going in the oven to bake, anyway! And it’s hard to mix in ice-cold butter to things. If you want to save yourself some time, I say go for the butter that’s not cold, but slightly colder than room temperature.

2. Use a big fork to mix.

The traditional way to make coffee cake crumble typically involves a pastry blender. I don’t even own a pastry blender! If you’re like me and too lazy to buy a pastry blender, you can definitely use a big fork (or even your hands if you need to) to mix the ingredients for your coffee cake crumble. The idea behind the pastry blender is to break up the butter into small, little pieces without mixing it in with the rest of your ingredients completely. All you have to do with your fork is, press down on the butter so that it goes through the prong-parts of your fork and breaks into smaller pieces. It’s basically the same thing a pastry blender would do.

3. Drizzle some maple syrup on top last.

I like to add the maple syrup for my maple-flavored crumble last. That way, the syrup kind of carmelizes while the coffee cake bakes, and when the carmelized maple syrup cools, it forms a little bit of a maple crunch that gets added in with the sweet crumble mix.

Other Crumble Options for the Top of Your Coffee Cake

The world of crumble toppings is incredibly versatile. While the classic cinnamon-spiced version is always a winner, you can get creative with various flavors and ingredients. Here are a few ideas to inspire your culinary imagination:

1. Nutty Delight: Incorporate other chopped nuts like pecans, walnuts, or almonds into your crumble for an extra layer of texture and a delightful nutty flavor. Nut lovers, go crazy!

2. Citrus Zest: Add a burst of freshness by incorporating citrus zest from lemons, oranges, or even a combination of both. The bright citrus notes beautifully complement the rich pumpkin flavor.

3. Chocolate Lover’s: For the ultimate indulgence, mix in some chocolate chips or chunks into your crumble. The combination of chocolate and pumpkin is pure decadence.

4. Spice It Up: Experiment with different spices like nutmeg, allspice, or even a hint of ginger to give your crumble a unique twist. These spices can elevate the overall warmth and depth of flavor.

Now that you have some creative crumble options to ponder, let’s move on to the main event—the Pumpkin Coffee Cake with a Maple Pecan Crumble.

How to Make Pumpkin Coffee Cake with Maple Pecan Crumble

Ingredients:

For the Coffee Cake:

– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg (You can also skip the cinnamon/nutmeg combo and just add pumpkin pie spice if you have it!)
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/4 cup sour cream
– 1 teaspoon vanilla extract

For the Maple Pecan Crumble:

– 1/2 cup all-purpose flour
– 1/2 cup old-fashioned oats
– 1/2 cup brown sugar, packed
– 1/4 cup unsalted butter, cut into small cubes
– 1/3 cup chopped pecans
– 2-3 tablespoons pure maple syrup
– A pinch of salt

Instructions:

Make Coffee Cake Batter

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs, Pumpkin, Sour Cream and Vanilla: Beat in the eggs, one at a time, followed by the pumpkin puree, sour cream, and vanilla extract. Mix until well combined.

Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to over-mix; you want a tender coffee cake.

Pour batter into your prepared pan.

Make Crumble

Mix Dry Ingredients: In a mixing bowl, combine the flour, oats, brown sugar, salt, and ground cinnamon. Mix well to evenly distribute the ingredients. Keep pecans and maple syrup aside for now.

Add the Butter: Add butter to the dry ingredients. Using a pastry blender, or a fork (see note above), work the butter into the dry mixture until it resembles coarse crumbs. It’s okay to have small “chunks” of butter left; that’s actually perfect!

Sprinkle Butter Mixture: Once your pumpkin coffee cake is ready for the crumble topping, sprinkle it evenly over the coffee cake batter.

Add Pecans and Maple Syrup: Sprinkle pecans on top of crumble, and then drizzle maple syrup over the top.

Bake to Perfection: Bake in the preheated oven for 50-60 minutes or until a knife inserted into the middle comes out clean. This is an important note: The typical “toothpick” test does not work well for this recipe. The toothpick may come out clean, even if your coffee cake is still raw in the middle. You want to make sure a knife inserted comes out mostly clean (a couple little crumblets are okay, but not any clearly raw batter!).

Cool and Serve: Allow your pumpkin coffee cake to cool in the pan for about 30 minutes before slicing into it. The waiting can be tough, but trust me, it’s worth it! Serve warm with a cup of your favorite coffee or tea.

This Pumpkin Coffee Cake with a Maple Pecan Crumble is a symphony of fall flavors and textures that will make your taste buds dance with joy. It’s perfect for lazy weekend mornings, festive gatherings, or just when you’re craving a cozy treat.