If you love the cozy flavors of fall wrapped up in a moist, tender cake, then you are absolutely going to swoon over this Pumpkin Coffee Cake with Maple Glaze Recipe. This cake is like a warm hug on a chilly morning, with a spiced pumpkin base that’s perfectly complemented by a crumbly cinnamon topping and a sweet, silky maple glaze drizzled on top. It’s the kind of treat that transforms your coffee break into a special moment and fills your kitchen with the most inviting aromas. Whether for a weekend brunch or a dessert to impress your friends, this recipe hits all the right notes for pumpkin lovers and coffee cake enthusiasts alike.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a crucial role in crafting the perfect balance of texture, flavor, and color. From the rich pumpkin puree and warm spices to the buttery crumb topping, every element works together to make this cake irresistibly delicious.
- 2/3 cup melted butter (slightly cooled or oil): Adds moisture and richness for a tender crumb.
- 4 large eggs (room temperature preferred): Helps bind the ingredients and adds structure.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps it brown beautifully.
- 1/2 cup brown sugar: Adds a subtle caramel note and extra moisture.
- 1 can (15-oz) canned pumpkin: The star of the show, bringing moistness and that classic pumpkin flavor.
- 3 cups all-purpose flour (spooned and leveled): Provides the bulk and texture for a sturdy yet soft cake.
- 1 tablespoon pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, and cloves that brings autumn warmth.
- 2 teaspoons baking powder: Gives the cake a light, fluffy rise.
- 1 teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup all-purpose flour (for topping): Helps form the crumbly topping texture.
- 1 cup granulated sugar (for topping): Adds sweetness to the topping layer.
- 2 teaspoons ground cinnamon: Infuses the topping with warm spice.
- Pinch of salt (for topping): Levitates the sweetness in the topping.
- 1 stick butter (for topping): Creates that buttery, melt-in-your-mouth crumb texture.
- 1/2 cup powdered sugar (for glaze): Forms the smooth glaze that finishes the cake beautifully.
- 1–2 tablespoons maple syrup (for glaze): Adds natural sweetness and that signature maple flavor to the glaze.
How to Make Pumpkin Coffee Cake with Maple Glaze Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. This ensures the perfect baking temperature when your batter is ready. Line a 9×13 inch baking pan with parchment paper and lightly grease it. This step is key for easy removal of the cake and a clean presentation.
Step 2: Whip Up the Cake Batter
In a large bowl, beat together the melted butter, eggs, both sugars, and canned pumpkin until you get a smooth, luscious mixture. Now sift the flour, pumpkin pie spice, baking powder, and salt on top of your wet ingredients, then gently fold everything just until combined—you want that tender crumb, so be careful not to overmix!
Step 3: Prepare the Sweet Topping
Mix together the flour, sugar, cinnamon, and a pinch of salt in a separate bowl. Cut the butter into this mixture using a pastry cutter or your fingers until it looks like pea-sized crumbs. Pop this topping into the fridge to chill while you get your batter ready. This little step ensures your crumb topping bakes up wonderfully crisp and buttery.
Step 4: Bake the Cake
Spread your batter evenly into the prepared pan, making sure it reaches all the edges. Sprinkle the crumb topping evenly over the batter and gently press it down a little so it will stick during baking—but don’t push it all the way in! Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool right in the pan on a cooling rack to set perfectly.
Step 5: Drizzle the Maple Glaze
While the cake cools, stir together the powdered sugar and maple syrup until silky and smooth. Pour or drizzle this sweet maple glaze all over the cake just before serving for that final burst of flavor and gorgeous shine. It’s the signature finishing touch that makes this a true Pumpkin Coffee Cake with Maple Glaze Recipe!
How to Serve Pumpkin Coffee Cake with Maple Glaze Recipe
Garnishes
For an inviting finish, consider sprinkling some chopped toasted pecans or walnuts on top of the glaze. A dusting of extra pumpkin pie spice or cinnamon provides a lovely fragrance that whets the appetite before the first bite.
Side Dishes
This coffee cake pairs wonderfully with a steaming mug of your favorite coffee or chai latte. Fresh fruit like sliced apples or pears adds a crisp contrast, while a dollop of whipped cream or vanilla yogurt can bring a creamy element to the plate.
Creative Ways to Present
Try serving your Pumpkin Coffee Cake with Maple Glaze Recipe on a rustic wooden board with a scatter of autumn leaves or simple linen napkins for a cozy, farmhouse vibe. Cutting into neat squares and stacking them on dessert plates creates an inviting presentation that’s perfect for sharing at brunch or a holiday gathering.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh for up to three days when stored in an airtight container at room temperature. The flavors actually deepen after resting, so it tastes even better the next day.
Freezing
You can freeze the baked cake without the glaze by wrapping it tightly in plastic wrap and then foil. It will keep well for up to two months. Thaw it overnight in the fridge before glazing and serving.
Reheating
Warm individual slices in the microwave for about 15 seconds or heat in a low oven wrapped loosely with foil to refresh that just-baked softness. Drizzle more glaze if needed to revive the sweet maple goodness.
FAQs
Can I use fresh pumpkin instead of canned in this Pumpkin Coffee Cake with Maple Glaze Recipe?
Absolutely! Just make sure to cook and puree your fresh pumpkin first. Use the same amount as canned pumpkin for the best results. Fresh pumpkin tends to be a bit more watery, so you might want to strain excess moisture for the perfect crumb.
Is there a gluten-free option for this cake?
Yes, you can substitute the all-purpose flour with a cup-for-cup gluten-free baking flour blend. Be sure the blend contains xanthan gum or add a small amount to help bind the cake. Texture may vary slightly, but the flavors will still shine.
How can I make the maple glaze thicker or thinner?
If your glaze is too thin, add a little more powdered sugar a teaspoon at a time until it thickens to your liking. If it’s too thick, stir in a few drops of maple syrup or milk to loosen it up.
Can I make this cake vegan?
To make this recipe vegan, substitute the eggs with flax eggs or chia eggs and use a vegan butter or oil in place of the butter. Make sure your maple syrup and sugar are vegan-friendly as well. The texture will be slightly different but still delicious.
What’s the best way to warm the leftovers without drying them out?
Wrap the slice loosely in a damp paper towel and microwave for about 15 seconds. This keeps the cake moist while warming it through. You can also pop slices in a preheated 300°F oven covered with foil for 10 minutes to gently reheat.
Final Thoughts
There is something deeply comforting about this Pumpkin Coffee Cake with Maple Glaze Recipe, and once you’ve baked it, you’ll understand why it’s a favorite in many homes. The harmonious blend of spices, pumpkin, buttery crumb topping, and luscious maple glaze makes it an absolute showstopper that’s surprisingly easy to make. Do yourself a favor and try it out—you’ll be rewarded with a cake that feels like fall in every bite and makes every coffee moment feel a little more special.
Print
Pumpkin Coffee Cake with Maple Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Coffee Cake is a moist and flavorful dessert perfect for fall gatherings or a cozy treat with your morning coffee. It features a tender pumpkin-spiced cake base topped with a cinnamon crumb topping and finished with a sweet maple glaze, creating layers of comforting autumn flavors.
Ingredients
Cake:
- 2/3 cup melted butter (slightly cooled; OR oil)
- 4 large eggs (room temperature preferred)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 can (15 oz) canned pumpkin
- 3 cups all-purpose flour (spooned and levelled)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 1 stick butter (cold, for cutting into topping)
Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons maple syrup (or more to make a pourable glaze)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with baking parchment and lightly grease it to prevent sticking.
- Make the cake batter: In a large bowl, beat together the melted butter, eggs, granulated sugar, brown sugar, and canned pumpkin until the mixture is smooth and well combined. In a separate bowl, sift together the 3 cups of flour, pumpkin pie spice, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients just until combined, taking care not to overmix.
- Prepare the topping: In another bowl, combine 1 cup flour, 1 cup granulated sugar, ground cinnamon, and a pinch of salt. Cut the cold butter stick into the mixture using a pastry cutter or your fingers until pea-sized crumbs form. Chill the topping in the refrigerator until ready to use.
- Assemble and bake: Spread the cake batter evenly into the prepared baking pan, making sure to reach the edges. Sprinkle the topping evenly over the batter, gently pressing it down just enough so it adheres but does not sink deeply. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool in the pan on a wire rack.
- Make the glaze and serve: Stir together the powdered sugar and maple syrup until a smooth glaze forms. Drizzle this glaze over the cooled cake before slicing and serving for a sweet finishing touch.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if desired.
- Room temperature eggs help the batter mix more evenly.
- For a dairy-free option, use oil instead of butter and ensure the glaze uses a maple syrup substitute if needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Use pure maple syrup for the most authentic glaze flavor, adjusting the amount to achieve desired consistency.
