Indulge in a slice of this Pumpkin Streusel Coffee Cake. Drizzled with maple glaze, this cake makes a perfect fall breakfast treat or dessert!
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!
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!
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!
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.
- 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!
- Starbucks Pumpkin Cream Cheese Muffins
- Apple Cider Donuts
Bring all your favorite fall flavors to breakfast with this Pumpkin Streusel Coffee Cake!