Few treats can rival the cozy, autumnal goodness of Maple Cinnamon Pumpkin Coffee Cake. It’s that perfect breakfast or afternoon pick-me-up, bursting with warm spices, tender pumpkin-infused crumb, a brown sugar cinnamon streusel, and finished with a glossy, sweet maple glaze. Trust me: with every forkful, you’ll taste the harmonious blend of pumpkin, maple, and cinnamon—making this cake an instant classic for gatherings or quiet mornings alike.
Ingredients You’ll Need
Trust me, these ingredients may look simple, but each one plays a starring role in bringing out the irresistible taste and soft, moist texture of Maple Cinnamon Pumpkin Coffee Cake. From warm spices and rich pumpkin to the heavenly maple glaze, every component comes together for the most delightful bite.
- All-purpose flour: The trusty backbone of the cake, providing structure and softness.
- Light brown sugar: Adds moisture and a subtle molasses depth for a caramel-like sweetness.
- Granulated sugar: Brightens and balances, ensuring the cake isn’t overly dense.
- Baking soda: Gives the cake its lift so you get a lovely crumb.
- Salt: Enhances all those warm, sweet flavors and keeps things balanced.
- Ground cinnamon: The shining spice, adding warmth and coziness to every bite.
- Ground nutmeg: Lends a gentle, earthiness that pairs beautifully with pumpkin.
- Ground cloves: Just enough to add depth and intensify the autumn spice profile.
- Canned pumpkin puree: The star ingredient—make sure it’s puree, not pumpkin pie mix!
- Large eggs: Bind everything together and add richness.
- Vegetable oil: Keeps the cake extra moist—swap in coconut oil if you like.
- Maple syrup: For subtle maple flavor in both the cake and the glaze.
- Vanilla extract: Deepens the sweetness and rounds out the flavor.
- Milk: Ensures a tender, not-too-dense crumb.
- For the streusel topping:
- All-purpose flour: For crumbliness and structure—streusel dreams start here.
- Brown sugar: Melts into gooey goodness atop the cake.
- Ground cinnamon: Adds that signature swirl of spice right on top.
- Unsalted butter (cold, cubed): For maximum crumbliness—keep it cold!
- For the maple glaze:
- Powdered sugar: The backbone of any good glaze, dissolves smoothly.
- Pure maple syrup: Packs the glaze with authentic flavor.
- Milk: Loosens the glaze to the perfect pourable consistency.
How to Make Maple Cinnamon Pumpkin Coffee Cake
Step 1: Prepare Your Baking Pan and Oven
Start by setting yourself up for cake success: preheat your oven to 350°F (175°C). Grab an 8×8-inch baking pan and give it a spritz of nonstick spray, or line it neatly with parchment paper for extra-easy removal. This way, your Maple Cinnamon Pumpkin Coffee Cake will release cleanly (no crumbles lost).
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Give it a good mix so all the spices are evenly dispersed—you want every bite to be full of cozy autumn flavor!
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together your pumpkin puree, eggs, oil, maple syrup, vanilla extract, and milk. This sunny-orange mixture is loaded with flavor and moisture, setting the foundation for a cake that’s wonderfully tender.
Step 4: Make the Batter
Pour the wet ingredients into the bowl of dry ingredients (not the other way around—it keeps things from getting too lumpy). Stir gently, just until everything comes together; no need to overmix. The goal? A thick, luscious batter with minimal stirring for maximum softness.
Step 5: Layer the Batter and Streusel
Pour your finished batter into the prepared baking pan and smooth the top with a spatula. In a small bowl, combine the flour, brown sugar, cinnamon, and cubed cold butter for your streusel topping, using a fork or pastry cutter until the mixture clumps into delightful, buttery crumbs. Sprinkle this all over the batter for that signature Maple Cinnamon Pumpkin Coffee Cake crunch.
Step 6: Bake to Perfection
Slide the pan into the oven and bake for 35 to 40 minutes, until your kitchen smells irresistible and a toothpick inserted in the center comes out clean. Try not to open the oven door too much—let the magic happen!
Step 7: Cool, Glaze, and Enjoy!
Let the cake cool right in the pan so the streusel sets up beautifully. Meanwhile, whisk together the powdered sugar, maple syrup, and milk for your luscious glaze. Drizzle generously over the cooled coffee cake and marvel at the glossy finish. Now, it’s slice-and-savor time!
How to Serve Maple Cinnamon Pumpkin Coffee Cake
Garnishes
For true bakery-worthy flair, try topping your Maple Cinnamon Pumpkin Coffee Cake with a drift of powdered sugar, a sprinkle of cinnamon, or even a few toasted pecans or walnuts. The little extra flourish really makes it feel special—plus, who can resist the combination of a maple glaze and a dusting of spice?
Side Dishes
Pair your coffee cake with a big mug of coffee or chai, or even a scoop of vanilla ice cream if you’re serving it for dessert. Fresh fruit, yogurt, or a nutty granola on the side can turn it into a delightful fall brunch plate, too.
Creative Ways to Present
I love cutting this coffee cake into squares and serving on a rustic wooden board drizzled with extra maple glaze. You can also bake in muffin tins for individual servings, or add a dollop of whipped cream and a drizzle of maple syrup when feeling indulgent—your version of Maple Cinnamon Pumpkin Coffee Cake, your rules!
Make Ahead and Storage
Storing Leftovers
Keep any extra Maple Cinnamon Pumpkin Coffee Cake tightly covered at room temperature for up to three days—the flavors just get cozier with time. If you prefer, refrigerate it for longer shelf life, and simply allow slices to come to room temp before enjoying.
Freezing
Want to enjoy coffee cake all season long? Freeze individual portions in an airtight container or zip-top bag. Just be sure to cool the slices completely and separate with parchment paper so they don’t stick together. It’ll keep happily in the freezer for up to two months.
Reheating
Craving that fresh-from-the-oven warmth? Pop a slice of coffee cake in the microwave for about 15–20 seconds, or reheat in a 300°F oven for a few minutes until just warmed through. The streusel will crisp up and the aroma is heavenly!
FAQs
Can I make Maple Cinnamon Pumpkin Coffee Cake dairy-free?
Absolutely! Use coconut oil in place of vegetable oil and swap in your favorite non-dairy milk for standard milk. The glaze also works wonderfully with plant-based milk, so everyone can have a slice.
What kind of pumpkin puree should I use?
Always opt for pure canned pumpkin puree, not pumpkin pie filling. The latter is already sweetened and spiced, which can throw off the balance and texture of your coffee cake.
Can I double this recipe for a crowd?
Yes! Double all the ingredients and bake it in a 9×13-inch pan. Keep an eye on the baking time—it might need just a few extra minutes to cook through.
How do I know when the coffee cake is done?
Insert a toothpick into the center: if it comes out clean or with just a few moist crumbs, your Maple Cinnamon Pumpkin Coffee Cake is ready. If it’s still a little gooey, give it a couple more minutes and test again.
Can I add nuts or chocolate chips?
Definitely! Mix about 1/2 cup of toasted pecans, walnuts, or chocolate chips into the batter or sprinkle some on top of the streusel before baking. It adds delicious crunch or melty pockets of chocolate in every bite.
Final Thoughts
There’s a special kind of comfort that comes from baking (and sharing) this Maple Cinnamon Pumpkin Coffee Cake. Whether you’re welcoming fall or just craving a soul-warming treat, you’ll find yourself coming back to this recipe again and again. I hope you give it a try—and treat yourself to every last crumb!
Print
Maple Cinnamon Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delicious Maple Cinnamon Pumpkin Coffee Cake. With a moist pumpkin cake base, a cinnamon streusel topping, and a sweet maple glaze, this treat is perfect for breakfast or dessert.
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup milk
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter (cold and cubed)
Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking soda, salt, and spices.
- Combine wet ingredients: In another bowl, mix pumpkin, eggs, oil, maple syrup, vanilla, and milk.
- Combine mixtures: Gently fold wet mixture into dry mixture until just combined. Pour into pan.
- Make streusel: Mix streusel ingredients until crumbly and sprinkle over the batter.
- Bake: Bake for 35-40 minutes until a toothpick comes out clean.
- Glaze: Whisk together glaze ingredients and drizzle over cooled cake.
Notes
- You can use coconut oil and dairy-free milk for a dairy-free version.
- The cake can be stored at room temperature for up to 3 days or refrigerated for longer freshness.
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