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Cozy Pumpkin Coffee Cake with Brown Butter Crumble and Cinnamon Drizzle

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A warm and comforting pumpkin coffee cake featuring a moist spiced batter, nutty brown butter crumble, and a sweet cinnamon drizzle—perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (6 fl oz / 180 ml) vegetable oil
  • 1 cup (7 oz / 200 g) granulated sugar
  • ½ cup (3.5 oz / 100 g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (12 oz / 340 g) pumpkin puree (pure pumpkin, not pie filling)
  • ½ cup (4 fl oz / 120 ml) buttermilk (or milk plus 1 tablespoon lemon juice)
  • 6 tablespoons (3/8 cup / 85 g) unsalted butter, browned
  • ½ cup (2.1 oz / 60 g) all-purpose flour (for crumble)
  • ½ cup (3.5 oz / 100 g) brown sugar (for crumble)
  • 1 teaspoon ground cinnamon (for crumble)
  • ½ cup (2.1 oz / 60 g) chopped pecans or walnuts (optional, for crumble)
  • 1 cup (4.2 oz / 120 g) powdered sugar (for drizzle)
  • 2–3 tablespoons (1–1.5 fl oz / 30–45 ml) milk (for drizzle)
  • ½ teaspoon ground cinnamon (for drizzle)
  • ½ teaspoon vanilla extract (for drizzle)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and set aside.
  2. Brown the butter in a small saucepan over medium heat, stirring frequently until it turns golden brown and smells nutty, about 5 minutes. Pour into a bowl and let cool slightly.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, combine vegetable oil, granulated sugar, and brown sugar. Add eggs and vanilla extract, whisking until smooth. Stir in pumpkin puree and buttermilk.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined; a few lumps are okay.
  6. In a medium bowl, mix the cooled browned butter with flour, brown sugar, cinnamon, and nuts (if using) until crumbly but sticky.
  7. Pour half of the batter into the prepared pan and smooth the top. Sprinkle half of the crumble evenly over the batter. Repeat with remaining batter and crumble.
  8. Bake for 40-45 minutes until golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter. If the crumble browns too fast, cover loosely with foil halfway through baking.
  9. Cool completely on a wire rack.
  10. Whisk powdered sugar, milk, cinnamon, and vanilla extract until smooth and slightly thick but pourable.
  11. Drizzle the cinnamon glaze over the cooled cake in a zigzag pattern. Let set for 10 minutes before slicing.

Notes

Brown the butter carefully to avoid burning; it should be golden with a nutty aroma. Fold wet and dry ingredients gently to keep the cake tender. If the crumble browns too quickly, cover with foil halfway through baking. Drain watery pumpkin puree to avoid soggy cake. The cake can be assembled the night before and baked the next day with slightly longer baking time. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk plus vinegar. Nuts in crumble are optional and can be replaced with seeds for nut-free version.

Nutrition

Keywords: pumpkin coffee cake, brown butter crumble, cinnamon drizzle, fall dessert, cozy cake, pumpkin recipe, autumn baking

Find it online: https://recipebelle.com/cozy-pumpkin-coffee-cake-recipe-with-brown-butter-crumble-and-cinnamon-drizzle-perfect-for-fall/