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+ servings

Crock-Pot Pumpkin Coffee Cake

Tasty pumpkin made in a coffee cake with a crumb topping and sweet drizzle of glaze on top. Serve with a hot beverage or with milk for breakfast.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Breakfast
Cuisine American
Servings 10 People



  • 4 Cups all purpose flour
  • 2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 4 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cloves
  • 2 Cups Canned Pumpkin Puree
  • 1 Cup Light or Dark Brown Sugar
  • 1 Cup Vegetable Oil
  • 1/2 Cup Pure Maple Syrup
  • 1/2 Cup Milk

Crumb Topping

  • 1 Cup all purpose flour
  • 1/2 Cup Unsalted Butter
  • 1 Cup Light or Dark Brown Sugar
  • 1/2 Teaspoon Kosher Salt
  • 4 Teaspoons Ground Cinnamon


  • 1 Cup Confectioners' Sugar
  • 2 Tablespoons Milk


  • In a medium mixing bowl, add the ingredients for the crumb topping. Use a fork and cut the butter into the dry ingredients until you have small crumbs/balls. Set aside.
  • In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, Mix well.
  • In a second medium mixing bowl, whisk the pumpkin puree, brown sugar, vegetable oil, maple syrup and milk.
  • Slowly mix the wet ingredients with the dry ingredients until you have a smooth batter.
  • Grease the inside of the casserole crock-pot (or 6 qt or larger crock-pot) with nonstick spray.
  • Pour the batter into the casserole dish.
  • Spread the crumb topping over the top of the batter. Use a spoon top push the crumb topping gently into the batter.
  • Cover and cook on HIGH for 2 hours or until the middle has set.
  • Remove the crock from the heating element. Allow the coffee cake to cool.
  • Prepare the glaze and use a spoon to drizzle the glaze over the top of the coffee cake.
  • Slice and serve.
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