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)

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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.