Maple Cinnamon Pumpkin Coffee Cake Recipe
Sink your fork into the ultimate fall treat—Maple Cinnamon Pumpkin Coffee Cake. Every slice is brimming with the warm embrace of pumpkin, a ribbon of golden maple, whisper-soft spices, a brown sugar cinnamon streusel, and a glossy maple glaze drizzling down like the first autumn rain. Let me share why this cozy, crave-worthy confection has become my personal go-to for breakfast, dessert, and every coffee break in between!
Ingredients You’ll Need
You’ll be amazed by how a handful of kitchen staples can transform into something so enchanting. Each ingredient in this Maple Cinnamon Pumpkin Coffee Cake is essential, working in harmony to create its signature softness, rich spice, and swoon-worthy aroma.
- All-purpose flour: This is the sturdy base that gives our cake and streusel their tender, fluffy crumb.
- Baking powder & baking soda: Two leavening agents ensure your cake rises high and stays light in texture.
- Salt: A pinch brings out all the complexity of the warm spices and sweet pumpkin.
- Ground cinnamon: The headlining spice, starring both in the batter and the streusel for double the cozy flavor.
- Ground nutmeg & ground cloves: These classic, aromatic spices add depth and give that unmistakable “pumpkin spice” experience.
- Unsalted butter: Softened for the cake and cold and cubed for the streusel, it’s the key to moistness and that irresistibly crumbly topping.
- Brown sugar: Contributes deep, caramel sweetness and keeps things extra luscious in both cake and streusel.
- Eggs: They bring richness and bind all the magic together.
- Canned pumpkin purée: The star ingredient, offering natural color, subtle earthy flavor, and lasting moistness.
- Maple syrup: Infuses the cake and glaze with autumnal sweetness you can actually taste in every bite.
- Vanilla extract: Enhances and smooths out all the flavors for that bakery-style finish.
- Sour cream or Greek yogurt: This secret weapon keeps your coffee cake decadently soft and never dry.
- Powdered sugar: The base for our dreamy, pourable maple glaze.
- Optional: Pecans or walnuts: For a little extra crunch in the streusel, add about half a cup of chopped nuts.
How to Make Maple Cinnamon Pumpkin Coffee Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease a 9×9-inch baking pan—you can use a little butter or a nonstick spray. This step guarantees your Maple Cinnamon Pumpkin Coffee Cake lifts easily from the pan and bakes evenly every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures your spices and leaveners are distributed perfectly, so each bite is fragrant and fluffy—never clumpy or bland.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter with brown sugar until the mixture is pale and fluffy. This crucial step helps your cake get that melt-in-your-mouth texture and rich, almost caramel flavor.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, mixing well between each addition. Next, stir in the pumpkin purée, maple syrup, vanilla extract, and sour cream (or Greek yogurt). Your batter will look silky and smell incredible—resist the urge to taste just yet!
Step 5: Combine Wet and Dry Mixtures
Gradually add your whisked dry ingredients to the wet mixture. Stir until the batter is just combined; overmixing can toughen the cake, so stop as soon as you don’t see streaks of flour. Pour this gorgeous, spiced orange batter into your prepared pan and smooth the top.
Step 6: Make the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in the cold, cubed butter using a fork or your fingertips until you’re left with crumbly, buttery pebbles. If you like, fold in chopped pecans or walnuts for texture. Sprinkle the streusel evenly over the cake batter—don’t be shy, this is what gives that signature coffee cake crunch!
Step 7: Bake to Perfection
Bake your Maple Cinnamon Pumpkin Coffee Cake for 35 to 40 minutes, or until it’s gold on top and a toothpick inserted into the center comes out clean with just a few moist crumbs. Cool the cake, in the pan, on a wire rack until room temperature before glazing.
Step 8: Drizzle the Maple Glaze
In a small bowl, whisk powdered sugar with a tablespoon or two of maple syrup until smooth and pourable. Once the cake is cool, drizzle the maple glaze back and forth over the top—let it run into the crevices for a show-stopping finish.
How to Serve Maple Cinnamon Pumpkin Coffee Cake
Garnishes
Dress up your slices with a dusting of extra cinnamon, a drizzle of maple syrup, or a scatter of chopped toasted nuts. A dollop of whipped cream or a swirl of vanilla Greek yogurt takes things over the top, making every bite look bakery-worthy.
Side Dishes
Pair your Maple Cinnamon Pumpkin Coffee Cake with something light and refreshing like a bowl of seasonal fruit, or go classic with a hot cup of coffee or spicy chai latte. For a special brunch, serve it alongside scrambled eggs or an autumnal frittata.
Creative Ways to Present
Slice the cake into neat squares and stack them on a rustic wooden board for a fall dessert bar, or cut into tiny cubes for a coffee cake “tasting flight.” You can even layer chunks in parfait glasses with whipped cream and extra glaze for a striking, deconstructed dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is a big “if” in my house!), wrap the cake tightly with plastic or store in an airtight container at room temperature for up to 2 days. It stays moist and flavorful—sometimes it’s even better the second day!
Freezing
Maple Cinnamon Pumpkin Coffee Cake freezes beautifully. Once fully cooled, cut into portions and wrap each piece individually or layer them between parchment in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge or on the counter.
Reheating
To get that “just baked” taste, pop slices in the microwave for 10–15 seconds or warm them in a low oven for a few minutes. If you’re glazing after freezing, wait to drizzle on the glaze until after the cake has come back to room temperature.
FAQs
Can I make Maple Cinnamon Pumpkin Coffee Cake gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free baking flour. Just be sure to check the streusel texture so it’s still pleasantly crumbly, and you may need to bake for a minute or two longer.
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin purée. Make sure it’s well-drained (not watery), as too much liquid can affect the cake’s texture.
What’s the best way to tell if the cake is done?
Insert a toothpick in the center; if it comes out mostly clean with a few moist crumbs, you’re good to go. The top should be a gorgeous golden color and the streusel crisp.
Can I double the recipe for a crowd?
Definitely! Double all the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to your bake time, checking with the toothpick test for doneness.
How can I make this Maple Cinnamon Pumpkin Coffee Cake dairy-free?
Use dairy-free butter, a non-dairy yogurt or sour cream substitute, and check that your maple syrup and brown sugar are dairy-free (most are). The results are just as delicious and moist!
Final Thoughts
There’s something truly magical about sharing your kitchen with the scent of Maple Cinnamon Pumpkin Coffee Cake. Whether it’s an autumn brunch, a sweet breakfast, or a comforting dessert, this cake turns any moment into a celebration. Give this recipe a whirl—your taste buds will seriously thank you!
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Maple Cinnamon Pumpkin Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delectable Maple Cinnamon Pumpkin Coffee Cake. Moist pumpkin cake infused with warm spices, topped with a buttery cinnamon streusel, and finished with a sweet maple glaze – the perfect treat for breakfast or dessert.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
For the Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons maple syrup
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease a 9×9-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Prepare wet ingredients: In a large bowl, cream butter and brown sugar. Add eggs, then mix in pumpkin, maple syrup, vanilla extract, and sour cream.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture and mix until just combined. Spread the batter in the pan.
- Make streusel topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the batter.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool on a wire rack.
- Prepare glaze: Whisk powdered sugar with maple syrup until smooth. Drizzle over the cooled cake.
Notes
- This cake stays moist for days and pairs perfectly with coffee or tea.
- For extra texture, add 1/2 cup chopped pecans or walnuts to the streusel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330
- Sugar: 21g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
