If you’re searching for your new favorite fall treat, look no further than this Maple Cinnamon Pumpkin Coffee Cake. Warm spices, pumpkin puree, a gooey maple glaze, and a buttery streusel topping come together in one irresistibly moist coffee cake that makes every bite a hug in dessert form. It’s ideal for chilly weekend mornings, afternoon coffee breaks, or whenever you crave some cozy comfort. This recipe blends classic pumpkin spice flavors with an extra punch of cinnamon and maple, creating a coffee cake you’ll want to share—if you can bear it!
Ingredients You’ll Need
Every ingredient in this Maple Cinnamon Pumpkin Coffee Cake plays a starring role, whether building depth of flavor, a tender crumb, or that all-important streusel crunch. You’ll likely have most of these on hand, and together they create a cake that’s both simple to make and totally unforgettable.
- All-purpose flour: The sturdy base for your cake, providing just the right structure while keeping things light and fluffy.
- Granulated sugar: Sweetens the batter and balances the earthiness of pumpkin.
- Pumpkin pie spice: The magic blend for that classic, warming autumn flavor in every bite.
- Baking powder & baking soda: This mighty pairing helps the cake rise beautifully for a tender, airy texture.
- Salt: Enhances all those cozy flavors and keeps things from tasting too sweet.
- Canned pumpkin puree: Delivers moisture, color, and unmistakable pumpkin goodness—use 100% pure pumpkin for best results.
- Unsalted butter, melted and cooled: Adds richness and helps marry the flavors together seamlessly.
- Large eggs: Bind everything together and contribute to that soft, cakey crumb.
- Whole milk: Moistens the batter and helps produce a smooth, tender cake texture.
- Pure maple syrup: Brings deep, caramel-like sweetness that pairs perfectly with cinnamon and pumpkin.
- Vanilla extract: Adds a fragrant note that rounds out all the other flavors.
- Packed brown sugar (for streusel): Gives the topping its classic molasses-sweet flavor and chewy bite.
- Ground cinnamon (for streusel): Doubles down on warm spice and makes every crumble fragrant and delicious.
- Unsalted butter, cold and cubed (for streusel): Essential for those irresistibly buttery streusel crumbles—don’t overwork it!
- Powdered sugar & pure maple syrup (for glaze): The final flourish for your cake, providing a glossy, sweet drizzle right before serving.
How to Make Maple Cinnamon Pumpkin Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or nonstick spray—this makes sure your Maple Cinnamon Pumpkin Coffee Cake releases without a hitch and ensures easy, clean squares later.
Step 2: Mix Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisking not only combines everything but helps aerate the flour for a lighter crumb.
Step 3: Blend Wet Ingredients
In a medium bowl, blend the pumpkin puree, melted (and cooled!) butter, eggs, milk, maple syrup, and vanilla extract. Whisk until smooth and the mixture looks creamy—you want all the pumpkin and maple flavors to really come through here.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl of dry ingredients. Gently fold with a spatula or wooden spoon until just combined—overmixing can make your cake dense, so stop as soon as you don’t see dry flour bits.
Step 5: Prepare the Streusel Topping
For that signature coffee cake crunch, stir together the brown sugar and cinnamon in a small bowl, then add in the cold, cubed butter. Use a fork or pastry cutter to cut the butter in until the mixture forms pea-sized crumbles. The buttery cinnamon streusel sets this cake apart!
Step 6: Assemble and Bake
Spoon the thick pumpkin batter into your prepared pan, smoothing the top with a spatula. Sprinkle all the streusel evenly over the surface. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 7: Make the Maple Glaze
As your Maple Cinnamon Pumpkin Coffee Cake cools for a few minutes, whisk together the powdered sugar and maple syrup until you have a silky drizzle. Pour or zigzag the glaze over the warm cake—it’ll seep into the nooks and give a glossy, bakery-style finish.
Step 8: Serve and Enjoy!
Let your coffee cake cool just enough so it holds its shape, but is still slightly warm. Slice into generous squares and enjoy—the smell alone will have everyone gathering in the kitchen!
How to Serve Maple Cinnamon Pumpkin Coffee Cake
Garnishes
You can never go wrong with an extra flourish! Try dusting each slice with a pinch of cinnamon or pumpkin pie spice for extra color, or scatter a handful of toasted pecans or walnuts over the top for more crunch. A dollop of whipped cream on the side is always welcome too.
Side Dishes
This coffee cake shines next to a hot mug of coffee, chai latte, or spiced tea. If you’re making this for a brunch spread, pair it with creamy Greek yogurt, mixed berries, or a savory egg casserole—the subtle sweetness balances savory dishes beautifully.
Creative Ways to Present
If you really want to impress, bake the Maple Cinnamon Pumpkin Coffee Cake in muffin tins for individual servings, or slice the cake into fingers and serve as dippable “cake fries” alongside a maple cream cheese dip. Warm or cold, every slice looks tempting on a rustic wooden board with a few cinnamon sticks for flair!
Make Ahead and Storage
Storing Leftovers
To keep your Maple Cinnamon Pumpkin Coffee Cake fresh, cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store at room temperature for up to three days; the flavors deepen as it rests!
Freezing
If you want to save some for later, wrap slices (or the whole cake) tightly in plastic wrap and foil, then freeze. Thaw overnight at room temperature or gently warm in the microwave or oven before serving to restore that scrumptious, tender crumb.
Reheating
A quick zap in the microwave (about 10 seconds per slice) or a gentle warm in a low oven (300°F for 5–10 minutes) brings this cake right back to its fresh-baked glory. The glaze stays silky and the streusel gets toasty again—perfection!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not watery—excess moisture can make the cake dense. If it feels thin, drain it in a fine mesh strainer or cheesecloth before measuring.
Can I make Maple Cinnamon Pumpkin Coffee Cake gluten-free?
Yes, you can substitute your favorite cup-for-cup gluten-free all-purpose flour blend. Just be sure it includes xanthan gum or a similar binder for the best texture.
Is it possible to use a different milk or non-dairy alternative?
Sure thing! Whole milk gives a rich crumb, but you can swap in almond, oat, or soy milk with great results. Just try to use an unsweetened version to control the cake’s sweetness.
How can I tell when the coffee cake is fully baked?
Check for a golden top and insert a toothpick in the center—if it comes out clean or with a few moist crumbs (not wet batter), you’re good to go. Don’t overbake, as that can dry it out!
Can I double the recipe for a larger crowd?
You can absolutely double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time—it may need an extra 5–10 minutes. It’s perfect for sharing at potlucks or holiday brunches!
Final Thoughts
If you’re a fan of all things pumpkin and crave that cozy coffee shop treat at home, you’re going to fall head over heels for this Maple Cinnamon Pumpkin Coffee Cake. It’s the kind of recipe that brings friends and family running to the kitchen, with a scent and flavor that beg for just one more slice. Treat yourself—you deserve it!
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Maple Cinnamon Pumpkin Coffee Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this Maple Cinnamon Pumpkin Coffee Cake. Perfect for breakfast or dessert, this moist and flavorful cake is topped with a sweet cinnamon streusel and a maple glaze.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together the pumpkin puree, melted butter, eggs, milk, maple syrup, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Prepare streusel: In a small bowl, mix the brown sugar and cinnamon, then cut in the cold cubed butter until crumbly. Sprinkle the streusel evenly over the batter.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Make glaze: In a small bowl, whisk the powdered sugar and maple syrup together to make a glaze.
- Finish: Drizzle the glaze over the warm coffee cake before serving.
Notes
- This coffee cake is best served slightly warm.
- Store leftovers covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
