If you are longing for a cozy treat that truly celebrates the flavors of autumn, this Pumpkin Coffee Cake with Maple Glaze Recipe is your new go-to dessert. Imagine a tender, moist cake bursting with warm pumpkin spices, layered with a buttery cinnamon-nut topping, and finished with a luscious, sweet maple glaze that gently drizzles down every slice. It’s the perfect companion for a morning coffee break, a comforting afternoon snack, or a delightful way to impress guests at a seasonal brunch. This recipe is incredibly approachable yet delivers deep, rich flavors that make every bite feel like a little celebration of fall.
Ingredients You’ll Need
All good things start with simple, quality ingredients, and this Pumpkin Coffee Cake with Maple Glaze Recipe is no exception. Each ingredient plays a crucial role—bringing balance to the cake’s moist texture, vivid color, and rich, aromatic spice blend that defines the pumpkin flavor.
- 1 3/4 cups all-purpose flour: The foundation of the cake, providing structure while keeping it tender.
- 1 teaspoon baking powder: Helps the cake rise for a fluffy, light crumb.
- 1/2 teaspoon baking soda: Works with the baking powder and pumpkin to create the perfect texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 1/2 teaspoons pumpkin pie spice: Brings that signature spicy warmth essential for pumpkin desserts.
- 1/2 teaspoon cinnamon: Adds depth and a comforting aroma.
- 1/2 cup granulated sugar: Sweetens the cake with a clean, bright flavor.
- 1/2 cup brown sugar packed: Adds moisture and a subtle molasses note for richness.
- 1/2 cup unsalted butter melted and cooled: Infuses the cake with buttery flavor and ensures moistness.
- 2 large eggs: Bind the ingredients together while adding richness.
- 1 cup pumpkin puree (not pumpkin pie filling): The star ingredient, bringing natural sweetness and beautiful color.
- 1/2 cup sour cream: Adds tang and extra moisture for a tender crumb.
- 1 teaspoon vanilla extract: Enhances all the other flavors with its sweet aroma.
- 1/2 cup chopped pecans or walnuts (optional): Adds texture and a nutty bite to the topping.
- 1/3 cup brown sugar for topping: Provides a crunchy sweet layer on top.
- 1 teaspoon cinnamon for topping: Elevates the spiced flavor in the crumble.
- 2 tablespoons melted butter for topping: Binds the topping ingredients and helps them crisp up during baking.
- 3/4 cup powdered sugar for glaze: The sweet base for the irresistible maple glaze.
- 2 tablespoons pure maple syrup: Gives the glaze its signature rich, natural sweetness.
- 1 to 2 tablespoons milk: Adjusts the glaze to the perfect drizzle-able consistency.
How to Make Pumpkin Coffee Cake with Maple Glaze Recipe
Step 1: Prepare Your Pan and Mix Dry Ingredients
Begin by preheating your oven to 350 degrees F and greasing an 8×8-inch baking pan—this will ensure the cake releases perfectly after baking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This spice-packed dry mix is where a lot of the magic starts, blending warmth and balance into the cake.
Step 2: Whisk Wet Ingredients Until Smooth
In a large bowl, combine granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, sour cream, and vanilla extract. Whisk them vigorously until the mixture is smooth and creamy. This mixture brings the moist pumpkin flavor and richness that make this coffee cake irresistible.
Step 3: Combine Dry and Wet Mixtures
Gently fold the dry ingredients into the wet, stirring just until combined to avoid overmixing. The batter should be thick but easy to spread—this helps keep your cake delightfully tender and fluffy.
Step 4: Layer the Batter and Topping
Spread half of the batter evenly into your prepared pan. Then mix together the topping ingredients—brown sugar, cinnamon, melted butter, and nuts, if you’re using them. Sprinkle half of this crumble over the batter. Next, spread the remaining batter on top and cover it with the rest of the topping. This layering technique ensures every slice has a delicious cinnamon-nut crunch.
Step 5: Bake the Cake to Perfection
Place your pan in the oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Remove the cake and let it cool slightly before moving on to the final sweet touch.
Step 6: Drizzle the Maple Glaze
Mix powdered sugar, maple syrup, and milk in a small bowl until smooth and pourable. Adjust with more milk if needed to reach that perfect drizzle consistency. Pour the glaze generously over the warm cake, letting it cascade down the sides in sweet, sticky waves.
How to Serve Pumpkin Coffee Cake with Maple Glaze Recipe
Garnishes
For an extra festive touch, sprinkle toasted pecans or a dusting of cinnamon on top of the glaze. A few delicate edible flowers or a pinch of freshly grated nutmeg can make this simple cake feel like a centerpiece worthy of any fall occasion.
Side Dishes
This coffee cake pairs beautifully with hot beverages like chai tea, creamy lattes, or even a robust black coffee that contrasts the cake’s sweet spiciness. For a brunch spread, serve alongside fresh fruit or a dollop of whipped cream to balance the rich flavors.
Creative Ways to Present
Try cutting the cake into bite-sized squares and serving them on decorative platters for a party. Layer slices between toasted brioche for a pumpkin coffee cake sandwich, or add a scoop of vanilla ice cream for a cozy dessert twist. The Pumpkin Coffee Cake with Maple Glaze Recipe is versatile and shows up beautifully in any form.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully at room temperature when tightly covered, staying moist and flavorful for up to three days. Use a cake dome or wrap it in plastic wrap to preserve its soft texture and that sweet, sticky glaze.
Freezing
If you want to enjoy this delight later, freeze the baked cake (without glaze) wrapped securely in plastic wrap and aluminum foil for up to two months. Thaw in the fridge overnight before adding the fresh maple glaze for a like-new experience.
Reheating
Warm slices gently in a microwave for 15 to 20 seconds or briefly in a low-temperature oven to revive the moist crumb and enhance the aroma. Add a little extra drizzle of maple syrup or glaze if you like it extra sticky and sweet.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling contains added sugar and spices, which can affect the sweetness and spice balance of the cake.
What nuts work best in the topping?
Pecans and walnuts are classic choices as their buttery flavor pairs beautifully with pumpkin, but feel free to use your favorite nut or omit them if you prefer a nut-free version.
How do I make the maple glaze thicker or thinner?
Adjust the glaze by adding more powdered sugar to thicken or a splash more milk to thin it out. You want it pourable but not too runny so it sticks to the cake nicely.
Is this cake suitable for vegetarians?
Yes, the Pumpkin Coffee Cake with Maple Glaze Recipe uses no meat products and fits perfectly into a vegetarian diet.
Can I double this recipe for a larger batch?
Absolutely! Just double all the ingredients and bake in a larger pan, adjusting the cooking time accordingly. Check doneness with a toothpick to avoid overbaking.
Final Thoughts
There’s something truly magical about the Pumpkin Coffee Cake with Maple Glaze Recipe that captures the spirit of cozy mornings and festive gatherings. With its tender crumb, warm spices, and irresistibly sweet glaze, it’s a dessert you’ll want to make again and again. So grab your apron, dive into this recipe, and treat yourself and your loved ones to a slice of autumnal joy that feels like a warm hug in cake form!
Print
Pumpkin Coffee Cake with Maple Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake with Maple Glaze is a moist and flavorful fall-inspired dessert featuring warm spices, pumpkin puree, and a sweet maple glaze. Perfect for breakfast or a cozy afternoon treat, it combines tender cake layers with a crumbly topping and a luscious drizzle of maple syrup glaze.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped pecans or walnuts (optional)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
Maple Glaze
- 3/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C) and grease an 8×8-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, sour cream, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and stir gently just until combined; avoid overmixing to keep the cake tender.
- Layer Batter and Topping: Spread half of the batter evenly into the prepared pan. In a small bowl, mix the topping ingredients: brown sugar, cinnamon, melted butter, and nuts if using. Sprinkle half of this topping over the batter. Then spread the remaining batter on top and finish by sprinkling the remaining topping.
- Bake the Cake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but moist.
- Prepare Maple Glaze: While the cake cools slightly, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable.
- Glaze and Serve: Drizzle the maple glaze evenly over the warm cake. Serve slices warm or at room temperature to enjoy the full flavor and moist texture.
Notes
- This coffee cake stays moist for several days when stored covered at room temperature.
- For extra warmth, add a pinch of nutmeg or cloves to the batter.
- Use chopped pecans or walnuts in the topping for added crunch, or omit for a nut-free version.
- Make sure to use pumpkin puree, not pumpkin pie filling, for best results.
