Betty Crocker Pumpkin Crumb Coffee Cake

I’ve never loved the famous pumpkin spice latte, but I’m definitely here for this Pumpkin Crumb Coffee Cake! Many people get confused by the name “coffee cake” as there is no coffee in it, but rather, it is meant to be eaten with a steaming cup of coffee, and that’s exactly how I enjoy it!

This pumpkin coffee cake utilizes the reverse creaming process to work the fat (in this case, butter) into the dry ingredients. Some of these crumbs are reserved for the crumb topping, while the rest are mixed with pumpkin, eggs, and a few other ingredients to finish the batter. This method produces a tender, moist cake while the crumble adds texture. The cream cheese glaze comes together in a flash by simply whisking Betty Crocker™ Rich & Creamy Cream Cheese Frosting with cream and vanilla and drizzling it over the cake.