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.
