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.
Why this Recipe Works
- Made with real pumpkin!
- Brown sugar cinnamon streusel topping.
- Finished with a sweet maple glaze.
This coffee cake brings together three classic fall flavors: pumpkin, maple and cinnamon! It’s sweet enough to serve for dessert, but not cloying.
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!
Ingredient Notes
Pumpkin puree. Make sure to use pure canned pumpkin (not pumpkin pie mix) in this coffee cake recipe.
Maple flavoring. Also called imitation maple extract, this ingredient gives the glaze its signature maple flavor. You can use real maple extract if you prefer.
Kosher salt. I use this coarser salt in all of my baking and cooking. Find out why.
Easy Instructions
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!
Recipe FAQs
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.
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.
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.
More Coffee Cake Recipes
- Cinnamon Maple Coffee Cake: you’ll love the chewy crust with the sweet maple glaze!
- Caramel Apple Coffee Cake: one of the most popular with my family and friends!
- Blueberry Cream Cheese Coffee Cake: I love the swirl of cream cheese filling in this breakfast cake!
Pumpkin Streusel Coffee Cake with Maple Glaze
Pumpkin Streusel Coffee Cake with Maple Glaze is the perfect fall treat. Whether for breakfast or dessert, indulge in this delicious recipe today!
Ingredients
For the cake:
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 can (15oz) pure pumpkin puree
- 3 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- 1 tteaspoon 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 tteaspoon maple flavoring
- 3 Tablespoons skim milk
Instructions
- Preheat oven to 350 degrees. Grease and flour a 13x9 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!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 300Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 158mgCarbohydrates: 54gFiber: 1gSugar: 35gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Bring all your favorite fall flavors to breakfast with this Pumpkin Streusel Coffee Cake!
Hi Please clarify where the Streusel ingredients start.
SOrry about that, not sure where the header went! All fixed 🙂
hey aimee…actually am new to pumpkin and am sure this recipe is a good start for me….thanq 🙂
Maple glaze just makes me so happy. It’s the best way to finish off so many things, especially pumpkin things!
I couldn’t agree more 🙂
That glaze on top is just so delightful!
Our oldest grandson would love this I am sure.
Awesome!!!
Can you use a bundt pan or tube pan with this recipe?
the best kind of fall breakfast, coffee and coffee cake! YUM
Ooh! That maple glaze! What a great combo!
This looks wonderful! I would love a piece with my coffee!