If you have been searching for a warm and cozy treat to brighten up your mornings or satisfy your afternoon cravings, look no further than this Pumpkin Coffee Cake with Maple Glaze Recipe. This delightful coffee cake brings together the rich, comforting flavors of pumpkin and warming spices, enhanced by a buttery streusel topping and a luscious maple glaze that ties everything together perfectly. Every bite offers a tender crumb with a heavenly balance of sweetness and spice, making it a true autumn favorite you’ll want to bake again and again.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that work together beautifully to create a moist texture, deep flavor, and that signature golden color we all adore in pumpkin desserts. Each item plays an essential role, whether it’s bringing structure, spice, or a touch of richness.
- All-purpose flour: The foundation that gives the cake its soft structure.
- Baking powder and baking soda: For that perfect lift and light crumb.
- Salt: Enhances and balances the sweetness.
- Cinnamon, nutmeg, ginger, cloves: Classic fall spices that add warmth and depth.
- Unsalted butter: Provides moistness and richness to the cake.
- Granulated and brown sugar: A blend that sweetens while adding caramel undertones.
- Eggs: Help bind the ingredients and create structure.
- Pumpkin puree: The star ingredient delivering flavor, moisture, and that irresistible orange hue.
- Sour cream or Greek yogurt: Adds tender crumb and a slight tang.
- Vanilla extract: Brings a subtle sweetness and enhances spices.
- Brown sugar, flour, cinnamon, and cold butter (for streusel): Combine into a crumbly topping that contrasts texture beautifully.
- Powdered sugar, pure maple syrup, and milk (for glaze): Create a smooth drizzle that crowns the cake with irresistible sweetness.
How to Make Pumpkin Coffee Cake with Maple Glaze Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Grease an 8×8 or 9×9-inch baking pan so your cake doesn’t stick, ensuring an easy release and a clean slice every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those fragrant spices. This blend is what gives the Pumpkin Coffee Cake with Maple Glaze Recipe its characteristic warmth and flavor.
Step 3: Cream Butter and Sugars
In a separate large bowl, beat the softened butter along with granulated and brown sugars until light and fluffy. This step is key to a tender and moist coffee cake, as it incorporates air and melts the sugars perfectly.
Step 4: Combine Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in the pumpkin puree, sour cream (or Greek yogurt), and vanilla until the batter is smooth and inviting.
Step 5: Add Dry Ingredients
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make the cake tough, so a light hand will reward you with a tender crumb.
Step 6: Prepare the Streusel Topping
Mix brown sugar, flour, and cinnamon in a small bowl. Cut the cold cubed butter into this mixture with a fork or your fingers until it resembles coarse crumbs. This topping adds a delightful crunch to the soft cake.
Step 7: Assemble and Bake
Pour the batter into your prepared pan and spread it evenly. Sprinkle the streusel topping generously over the batter. Bake for 35 to 40 minutes until a toothpick inserted near the center comes out clean and the top is beautifully golden brown.
Step 8: Cool and Glaze
Let the cake cool for 10 to 15 minutes before drizzling the maple glaze. Whisk together powdered sugar, pure maple syrup, and just enough milk to make a smooth drizzle. Pour over the cake while it’s warm or cooled for an extra sweet finish.
How to Serve Pumpkin Coffee Cake with Maple Glaze Recipe
Garnishes
A simple dusting of cinnamon or a few chopped toasted pecans on top of the glaze can elevate this cake’s look and crunch. Fresh whipped cream also pairs wonderfully if you want a bit more indulgence.
Side Dishes
This coffee cake shines on its own but is also fantastic alongside a hot cup of coffee or chai tea. For a brunch spread, pair it with fresh fruit or a creamy yogurt parfait to balance the sweetness.
Creative Ways to Present
Try serving individual slices topped with a dollop of mascarpone cheese and a drizzle of extra maple syrup for a restaurant-worthy presentation. Or consider layering small cubes with vanilla ice cream and warm caramel sauce for a comforting dessert parfait twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Coffee Cake with Maple Glaze Recipe covered at room temperature for up to two days, or refrigerate it if you want to keep it fresh longer. Just make sure the glaze is set before covering to avoid it sticking.
Freezing
This cake freezes beautifully if you skip the maple glaze beforehand. Wrap it tightly in plastic wrap and foil to preserve flavor and moisture. Once thawed, warm it slightly and add the glaze fresh for the best taste and texture.
Reheating
Reheat individual slices gently in the microwave for about 15-20 seconds or in a low oven (around 300°F) covered with foil to prevent drying. The warmth will bring back that fresh-baked comfort instantly.
FAQs
Can I use fresh pumpkin instead of canned puree?
You certainly can, but fresh pumpkin needs to be cooked, then pureed and drained of excess moisture to match the texture of canned pumpkin. Canned pumpkin is convenient and consistent, making it the preferred choice for this recipe.
Is Greek yogurt necessary, or can I use sour cream only?
Either sour cream or plain Greek yogurt works well here. Both add moisture and slight tanginess, so feel free to use whichever you have on hand or prefer.
Can I make this coffee cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just be mindful that texture might vary slightly depending on your blend.
What can I use instead of maple syrup in the glaze?
If you don’t have maple syrup, honey or agave nectar can be good substitutes. Keep in mind these will alter the flavor profile somewhat, but still produce a lovely glaze.
How do I know when the cake is done baking?
Use a toothpick or cake tester inserted near the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is ready. Avoid overbaking to keep it moist and tender.
Final Thoughts
This Pumpkin Coffee Cake with Maple Glaze Recipe is one of those desserts that feels like a warm hug in every bite. It’s approachable, delicious, and perfect for sharing with loved ones during the fall or any time you need a slice of comfort. I can’t wait for you to try baking it yourself and enjoy the magical combination of pumpkin, spices, and sweet maple glaze that never fails to impress.
Print
Pumpkin Coffee Cake with Maple Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake with Maple Glaze is a moist and flavorful fall-inspired treat perfect for breakfast or dessert. Featuring warm spices and tender pumpkin-infused cake topped with a cinnamon streusel and drizzled with a sweet maple glaze, this easy recipe brings cozy autumn flavors to your kitchen.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the streusel topping:
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, cold and cubed
For the maple glaze:
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk (as needed for drizzling consistency)
Instructions
- Preheat and grease the pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, ground ginger, and ground cloves. Set this mixture aside.
- Cream butter and sugars: In a large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This typically takes a few minutes.
- Add eggs and wet ingredients: Beat in the eggs one at a time until each is incorporated. Then mix in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until the batter is smooth.
- Combine dry and wet ingredients: Gradually add the dry flour-spice mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Prepare streusel topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold cubed butter using a fork or your fingers until the mixture forms coarse crumbs.
- Assemble cake: Pour the batter into the prepared baking pan and smooth the surface. Evenly sprinkle the streusel topping over the batter.
- Bake: Place in the preheated oven and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10–15 minutes to set before removing or serving.
- Make glaze and serve: While the cake cools, whisk together powdered sugar, maple syrup, and milk to create a drizzle of desired consistency. Drizzle the glaze over the warm or cooled coffee cake just before serving.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate to keep fresh longer.
- The cake freezes well without the glaze; add fresh glaze when ready to serve.
- You can substitute sour cream with plain Greek yogurt for a healthier twist.
- Ensure the butter for the streusel topping is cold for better crumbly texture.
