• Skip to main content
  • Skip to primary sidebar

The Surfer's Kitchen

menu icon
go to homepage
  • Recipes
  • About us
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About us
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Published: Nov 12, 2019 · Modified: Jan 5, 2023 by Karla · This post may contain affiliate links · Leave a Comment

    Simple Pumpkin Coffeecake with Crumble Topping

    Jump to Recipe Print Recipe

    'Tis pumpkin season, I suppose. A great time to add a new pumpkin recipe to your repertoire. How about a perfectly crumbed pumpkin coffeecake with a sweet and crunchy top?

    Even in our modern world, we are still loosely tied to our farming past. At least in the United States, Halloween and Thanksgiving, October and November--is traditionally the time that pumpkins and squash would ripen. Heading out of the summer growing season and into the cold winter. These hardy veggies could handle a bit of cold and store amazingly well. Since they were the crop of the season, we began cooking with them (and decorating with them).

    All the hard squashes---this is their time and we should give them the recognition they deserve. Butternut squash soup, pumpkin bread, squash filled ravioli, pumpkin smoothies, roasted squash, pumpkin coffeecake, pumpkin risotto are just a few options and things I am testing right now.

    I am a huge fan of pumpkin in baking. Canned pumpkin is a cinch to use and add moisture and a bit of flavor. Add a bit of spice and a sweet and crumbly topping and you have a perfect breakfast/brunch offering.

    I baked my pumpkin coffeecake in a bundt cake pan, which meant that the topping was on the bottom of the cake. It was a little weird as I started slicing it but still tasted great. If it bothers you, bake this in two bread pans and you have a coffeecake in a loaf form instead.

    Simple Pumpkin Coffeecake with Crumble Topping

    'Tis pumpkin season, I suppose. A great time to add a new pumpkin recipe to your repertoire. How about a perfectly crumbed pumpkin coffeecake with a sweet and crunchy top?
    No ratings yet
    Print Pin Rate
    Author: Karla

    Ingredients

    • ½ cup butter melted
    • 1 ½ cups granulated sugar
    • 2 eggs
    • ¼ teaspoon ground clove
    • ½ teaspoon ground ginger
    • ½ teaspoon nutmeg
    • 1 ½ teaspoons cinnamon
    • ¾ teaspoon kosher salt
    • 2 teaspoons baking soda
    • 2 ½ cups flour
    • 1 can pumpkin puree 15 ounces

    For the crumb topping:

    • ½ cup butter softened
    • ¼ cup brown sugar
    • 2 teaspoons cinnamon
    •  

    Instructions

    • Preheat the oven to 350°F. Butter 2, 9 x 5 inch loaf pan or, a bundt cake pan, if you decide to go that route. 
    • In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside
    • In a separate bowl, whisk the melted butter and sugar. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin until smooth. Fold in the dry ingredients. Mixing gently until the batter is smooth.
    • Pour into the prepared pans.
    • Sprinkle the top with the crumbed topping.  You might want to gently press them into the batter (not too deep) to make sure they bake in just right.
    • Bake for about 45 minutes or until a skewer comes out clean.
    • When you remove from the oven, it is important to let it cool for 20-30 minutes before removing from the pan. Once you do remove it from the pan, let it cool completely and then cut it into slices.
    •  
    •  
    •  
    Tried this Recipe? Tag me Today!Mention @the_surfers_kitchen or tag #thesurferskitchen!

    "More Desserts"

    • cast iron pan with peach crisp topped with vanilla ice cream
      Easy Homemade Peach Crisp for Two
    • vegan coconut pudding in coconut shells topped with toasted coconut and strawberries
      Hawaiian Haupia or Coconut Pudding
    • peanut butter protein balls
      Chocolate Peanut Butter Protein Balls
    • gooey brownies stacked on top of each other
      Brownies for Every Occasion

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    woman in hot springs

    Hi, I'm Karla! A marine biologist and entrepreneur that is passionate about exploring the planet and eating great food along the way.

    More about me →

    Popular Posts

    • high protein high energy smoothie
      High Protein Super Energy Smoothie
    • Portuguese Sweet Bread
      Portuguese Sweet Bread, (AKA Hawaiian Sweet Bread)
    • agave lime margarita
      A Healthy Margarita: Agave Lime Margarita
    • Hawaiian Butter Mochi with Chocolate chips
      Chocolate Chip Butter Mochi
    • Cashew Butter and Chocolate Granola has to be one of our favorites. I make this at least once a week and it goes fast. | www.thesurferskitchen.com
      Vegan Cashew Butter and Chocolate Granola
    • ahi tuna poke recipe
      How to Make Hawaiian Style Tuna Poke

    Ocean Inspired Sweets

    • chocolate coconut haupia pudding
      Chocolate Coconut Pudding
    • slice of banana bread topped with walnuts
      Best Ever Banana Bread
    • overhead shot of chocolate fig banana bread
      Gluten Free Chocolate Fig Banana Bread
    • chocolate high protein bite rolled in coconut
      Chocolate Coconut High Protein Energy Bites
    • hand holding a chocolate cookie
      Easy Sugar Free, Flour Free Fudge Cookies
    • Kahlua Fudge Brownies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme