Why You’ll Love Pumpkin Coffee Cake with Maple GlazeRecipe

This Pumpkin Coffee Cake is ideal for the fall season, but its warm and comforting flavors are perfect year-round. The combination of pumpkin, cinnamon, nutmeg, and brown sugar creates a moist, tender cake that pairs perfectly with coffee or tea. The maple glaze adds a rich, sweet finish that makes each bite more indulgent. Whether you’re serving it at a holiday gathering or enjoying it with your morning coffee, this cake is sure to please anyone who loves seasonal flavors.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients in batches, mixing until just combined.
Fold in the sour cream and melted butter, ensuring the batter is smooth and well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, prepare the maple glaze by whisking together ½ cup powdered sugar and 2 tablespoons maple syrup. Drizzle the glaze over the cooled cake.
Allow the glaze to set before slicing and serving.

Servings and Timing

Servings: 8-10
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Cooling Time: 15 minutes

Variations

Add Nuts: For a little crunch, add ½ cup of chopped walnuts or pecans to the batter.
Spiced Glaze: Add a pinch of cinnamon or nutmeg to the maple glaze for extra flavor.
Dairy-Free: Substitute the sour cream with a dairy-free alternative and use a dairy-free butter substitute.
Vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs, and opt for a plant-based milk instead of sour cream.

Storage/Reheating

Storage: Store any leftover Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days.
Reheating: To reheat, slice individual pieces and microwave for 20-30 seconds, or warm up the entire cake in the oven at 300°F (150°C) for 10-15 minutes until heated through.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners. It’s best to use plain pumpkin puree for this recipe to control the flavors.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just allow it to cool completely before storing it in an airtight container at room temperature.

Can I freeze the cake?

Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.

What can I substitute for sour cream?

You can use Greek yogurt or a dairy-free yogurt alternative as a substitute for sour cream.

How do I make a thicker glaze?

If you prefer a thicker glaze, add more powdered sugar until you reach your desired consistency.

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola oil or melted coconut oil for a different flavor.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

How should I store leftover cake with maple glaze?

Store the leftover cake with the glaze at room temperature for up to 3 days. If you plan to keep it longer, refrigerate the cake to maintain freshness.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free.

Can I add chocolate chips to this coffee cake?

Yes, you can fold in ½ cup of chocolate chips to the batter for an extra treat!

Conclusion

Pumpkin Coffee Cake with Maple Glaze is a delightful treat that’s sure to impress. Its perfect balance of pumpkin, spice, and sweetness makes it a must-try recipe for fall. Whether you’re serving it at a gathering or enjoying it with your morning coffee, this cake is an indulgent yet comforting choice. Enjoy it fresh out of the oven or as a sweet treat later in the day!

Pumpkin Coffee Cake with Maple Glaze

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This moist and flavorful Pumpkin Coffee Cake with Maple Glaze is the perfect fall treat! Infused with pumpkin spice and topped with a sweet maple glaze, this cake is ideal for breakfast or as a comforting dessert. Easy to make and perfect for gatherings, it’s a delightful way to enjoy the flavors of autumn.

Author: Emily
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 square baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, pumpkin puree, milk, and vanilla extract, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Prepare the Streusel Topping:
In a small bowl, combine the brown sugar, flour, and cinnamon. Add the butter and mix until the streusel forms a crumbly texture.
Assemble the Cake:
Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter on top and then sprinkle the remaining streusel over the cake.
Bake the Cake:
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Maple Glaze:
In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze over the cooled cake.

Notes

For a stronger maple flavor, you can add a bit more maple syrup to the glaze or incorporate it into the cake batter.
If you prefer a thicker glaze, reduce the amount of milk in the glaze mixture.
Store leftovers in an airtight container for up to 3 days.