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The Ultimate Pumpkin Coffee Cake with Maple Glaze (Easy Fall Recipe)

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This pumpkin coffee cake is simple enough for a lazy Sunday morning, impressive enough for a holiday brunch, and delicious enough that you’ll find yourself making it just because. The tender pumpkin cake, buttery streusel, and sweet maple glaze create something that tastes like autumn in cake form.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed brown sugar (100g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin purée (225g)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120g) (for streusel)
  • 1/2 cup packed brown sugar (100g) (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/3 cup unsalted butter, melted (75g) (for streusel)
  • 1 cup powdered sugar (120g) (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper, leaving overhang on two sides.
  2. Make the streusel: In a medium bowl, whisk together 1 cup flour, 1/2 cup packed brown sugar, and 1 teaspoon cinnamon. Pour in 1/3 cup melted butter and stir with a fork until clumps form. Set aside.
  3. Combine dry ingredients: In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
  4. Mix wet ingredients: In a separate bowl, whisk together 1 cup pumpkin purée, 2 room-temperature eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Layer batter and streusel: Spread half the batter into the prepared pan. Sprinkle half the streusel over batter. Drop spoonfuls of remaining batter on top and spread carefully. Sprinkle remaining streusel evenly over top.
  7. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil after 25 minutes.
  8. Cool: Remove from oven and place pan on a wire rack. Cool in pan for 20 minutes, then lift cake out using parchment overhang and transfer to rack to cool completely.
  9. Make glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, 1/4 teaspoon vanilla extract, and 1 tablespoon milk until smooth. Add more milk if needed for drizzling consistency.
  10. Drizzle glaze over completely cooled cake. Let set for 10 minutes before slicing. Serve at room temperature or slightly warm.

Notes

Don’t overmix the batter; lumps are fine. Check streusel consistency before baking—it should hold together when squeezed but break apart easily. Use room temperature eggs for best texture. Let cake cool completely before glazing to prevent glaze from melting. For clean slices, chill cake for 30 minutes before cutting.

Nutrition

Keywords: pumpkin coffee cake, maple glaze, fall recipe, easy coffee cake, pumpkin dessert, streusel cake

Find it online: https://bakebeam.com/the-ultimate-pumpkin-coffee-cake-with-maple-glaze-easy-fall-recipe/