Pumpkin Streusel Coffee Cake with Maple Glaze

Indulge in a slice of this Pumpkin Streusel Coffee Cake. Drizzled with maple glaze, this cake makes a perfect fall breakfast treat or dessert!

Love breakfast cake recipes? You’ll fall head over heels for this Caramel Apple Cinnamon Roll Coffee Cake too. Or give our delicious almond kringle recipe a try!

Slice of pumpkin coffee cake on a stack of white plates.


Why this Recipe Works

This coffee cake brings together three classic fall flavors: pumpkin, maple and cinnamon! It’s sweet enough to serve for dessert, but also delicious as a breakfast treat.

  • Made with real pumpkin!
  • Brown sugar cinnamon streusel topping.
  • Finished with a sweet maple glaze.

A slice of Pumpkin Streusel Cake and a strong cup of coffee are the perfect way to start your day while you watch the leaves change. It’s a perfect Thanksgiving breakfast idea too!

Love pumpkin desserts? Don’t miss out on our pumpkin cinnamon rolls and our pumpkin maple donuts.

Ingredient Notes

Ingredients needed to make pumpkin streusel coffee cake with a maple icing on top.
  • Pumpkin puree. Make sure to use pure canned pumpkin (not pumpkin pie mix) in this coffee cake recipe.
  • Maple flavoring. This flavoring will give your icing a rich maple flavor. Do not substitute maple syrup as that is not concentrated enough. Most maple EXTRACTS will work, however they may not give the icing the brown coloring.
  • Kosher salt. I use this coarser salt in all of my baking and cooking. Find out why.
  • Spices- Swap out the seasonings in the cake batter for pumpkin pie spice mix instead!

Easy Instructions

Step by step photos showing how to make pumpkin streusel coffee cake.

Making pumpkin streusel coffee cake is easier than you might think!

Just mix together the batter and pour it into a baking dish. Sprinkle the streusel topping over the batter and bake.

Whisk together the ingredients for the maple glaze. Once the cake is cooled, pour the glaze over the whole thing.

It’s pumpkin maple bliss!

Tips and Tricks

  • Line your baking pan with parchment paper before adding the batter. Easy clean up and no sticking!
  • Let the glaze set for 30 minutes before cutting the cake. It settles beautifully onto the cake for a perfect consistency and presentation.
  • Store leftovers in a sealed container at room temperature. Enjoy within 3 days for best results.
  • Serve with freshly brewed coffee, tea or a Brown Sugar Latte!
Slice of pumpkin coffee cake being lifted out of baking dish.

Recipe FAQs

Can this coffee cake be made in a tube or bundt pan?

We tested this recipe in a 9 x 13 baking dish. Other cake pan sizes and shapes can be used, but you will need to adjust the baking time accordingly.

I only have salted butter. Can I still make this pumpkin coffee cake recipe?

You can use salted butter in this recipe if that’s what you have. I would reduce the added kosher salt in the recipe to 1/4 teaspoon.

Can I use maple syrup instead of maple flavoring?

No, maple syrup can’t be substituted for the maple flavoring. It has a less concentrated flavor plus natural sugars that would affect the taste and consistency of your glaze.

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Pumpkin Streusel Coffee Cake with Maple Glaze

5 from 6 votes
By: Aimee
Pumpkin Streusel Coffee Cake with Maple Glaze is the perfect fall treat. Whether for breakfast or dessert, indulge in this delicious recipe today!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 servings

Ingredients 

For the cake:

  • ½ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 1 can pure pumpkin puree 15 ounce
  • 3 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt

For the Streusel:

  • ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter melted

For the glaze:

  • 1 ½ cups powdered sugar
  • 1 teaspoon maple flavoring
  • 3 Tablespoons skim milk
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Instructions 

  • Preheat oven to 350 degrees. Grease and flour a 13×9 inch baking dish. Line the bottom with parchment paper. Set aside.
  • In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter into baking dish.
  • For the streusel, mix the ingredients together with a fork. Sprinkle over batter. Bake cake in a 350 degree oven for 45 minutes, until toothpick comes out clean.
  • Remove from oven and cool completely.
  • For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cake and allow to set, about 30 minutes. ENJOY!

Notes

  • Swap out the seasonings in the cake batter for pumpkin pie spice mix instead!
  • Line your baking pan with parchment paper before adding the batter. Easy clean up and no sticking!
  • Let the glaze set for 30 minutes before cutting the cake. It settles beautifully onto the cake for a perfect consistency and presentation.
  • Store leftovers in a sealed container at room temperature. Enjoy within 3 days for best results.
  • Serve with freshly brewed coffee, tea or a Brown Sugar Latte!

Nutrition

Calories: 300kcal, Carbohydrates: 54g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 54mg, Sodium: 158mg, Fiber: 1g, Sugar: 35g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Bring all your favorite fall flavors to breakfast with this Pumpkin Streusel Coffee Cake!



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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 2, 2021

Comments & Reviews

  1. 5 stars
    Oh my! Just made a batch of this and my kitchen smells heavenly. The coffee cake is good by itself but if you ask me the maple glaze is what takes it to a whole other level. Your instructions and photos were so helpful to walk me through so thank you. This is my new favorite fall cake.

  2. What is the ratio of almond flour and coconut flour to all purpose? I can decimate this keto with that info! Thanks

  3. Maple glaze just makes me so happy. It’s the best way to finish off so many things, especially pumpkin things!

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