• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze.

• 1/2 cup (63g) all-purpose flour (spoon leveled)
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold
• 2 cups (250g) all-purpose flour (spoon leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg*
• 1/4 teaspoon ground cloves*
• 1/4 teaspoon ground ginger*
• 1 cup (244g) pumpkin puree
• 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
• 1/4 cup (82g) pure maple syrup
• 1/4 cup (60ml) milk*
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
• 1/4 teaspoon pure vanilla extract

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