1-Getting started: with this Pumpkin Coffee Cake is as easy as turning on your oven! First, preheat your oven to 350°F and grease an 8×8 inch or 2.5 quart baking dish to ensure nothing sticks. Gather and measure all your ingredients ahead of time for a seamless process that fits right into your busy schedule.

2-Next, prepare the crumb topping by mixing 1/2 cup flour, 1/2 cup brown sugar, and 1 1/2 teaspoons cinnamon in a bowl. Cut in 1/4 cup cold butter until clumps form, then set it aside you can even chill it for better texture. For the cake batter, whisk together the dry ingredients in a large bowl: 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.

3-In another bowl, combine the wet ingredients: 1 cup pumpkin puree, 1/2 cup brown sugar, 1/2 cup oil, 1/4 cup maple syrup, and 1/4 cup milk. Gently mix the wet and dry ingredients until just combined the batter will be thick, so don’t overmix to keep it light and airy. Spread the batter evenly in your prepared pan, sprinkle on the crumb topping, and press it in gently.

4-Bake for 30-35 minutes, checking at 30 minutes with a toothpick it should come out clean or with a few moist crumbs. While the cake bakes, whisk together the icing: 1 cup confectioners’ sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth. Once baked, drizzle the icing over the warm or cooled cake for that finishing touch. This whole process takes about 50 minutes total, including 15 minutes of prep, making it ideal for travelers or seniors looking for quick recipes.