★★★★★

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.

Pumpkin Streusel Coffee Cake with Maple Glaze is the perfect fall treat. Whether for breakfast or dessert, indulge in this delicious recipe today!

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

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.

Pumpkin Streusel Coffee Cake with Maple Glaze is the perfect fall treat. Whether for breakfast or dessert, indulge in this delicious recipe today!

More Coffee Cake Recipes

Yield: 16

Pumpkin Streusel Coffee Cake with Maple Glaze

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

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

  1. Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking dish. Line the bottom with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Remove from oven and cool completely.
  5. For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cake and allow to set, about 30 minutes. ENJOY!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

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 October 6, 2016

Comments & Reviews

  1. 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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