Pumpkin Coffee Cake with Maple Glaze Recipe

If you love all things cozy and comforting, you’re in for a treat with this Pumpkin Coffee Cake with Maple Glaze Recipe. I absolutely adore how the warm spices blend with moist pumpkin, creating a cake that’s both tender and full of flavor, topped with a sweet maple glaze that takes it to the next level. Whether it’s for weekend brunch or just a comforting afternoon snack, this recipe will quickly become a favorite you’ll want to bake over and over again.

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Ingredients You’ll Need

I’ve found that using quality ingredients makes all the difference with this Pumpkin Coffee Cake with Maple Glaze Recipe. The combination of pantry staples with pumpkin and warm spices means you likely have most of what you need on hand already.

• All-purpose flour: The base of the cake and crumb topping; I always sift it lightly to avoid clumps in the batter.
• Granulated sugar: Adds sweetness to the pumpkin cake while balancing the spices.
• Baking soda and baking powder: Helps the cake rise and keeps it fluffy.
• Salt: Enhances all the other flavors — don’t skip it!
• Cinnamon: Brings that cozy warm flavor reminiscent of fall mornings.
• Ground nutmeg: Adds subtle earthiness; freshly grated if you can, it’s worth it.
• Cloves: A tiny amount packs a punch of aromatic spice.
• Eggs: Bind everything together and add a bit of richness.
• Pumpkin puree: The star — I recommend using canned pumpkin (not pumpkin pie filling) for consistent results.
• Milk: Adds moisture and balances the density of pumpkin.
• Canola or vegetable oil: Keeps the cake tender and moist without overwhelming flavors.
• Vanilla extract: Lifts all the flavors and rounds out the spices nicely.
• Light brown sugar: For the crumb topping, packs in that caramelized sweetness.
• Unsalted butter: Cut into the crumb topping for a melt-in-your-mouth texture.
• Confectioners’ sugar: Base of the maple glaze for smooth sweetness.
• Maple syrup: The glaze’s secret ingredient — don’t substitute this or you’ll miss that warm maple flavor.

Variations

I’m a huge fan of tweaking this Pumpkin Coffee Cake with Maple Glaze Recipe depending on the season or my mood. Don’t be afraid to make it your own — that’s half the fun!

• Walnut or Pecan Crumble: I love adding chopped toasted nuts to the crumb topping for an extra crunch that my family goes crazy for.
• Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend works great, just check the blend includes xanthan gum for best texture.
• Spiced Up: When I want more kick, adding a pinch of ground ginger or allspice alongside the other spices creates a deeper flavor profile.
• Vegan Adaptation: Replace eggs with flax eggs and use dairy-free milk and vegan butter for a plant-based twist that still tastes amazing.

How to Make Pumpkin Coffee Cake with Maple Glaze Recipe

Step 1: Mix the Dry Ingredients Like a Pro

Start by preheating your oven to 350°F and lining a 9 x 9-inch pan with parchment paper — this little step always makes cleanup easier and prevents sticking. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. I love this stage because the smell of the fresh spices already gets me excited for what’s coming next!

Step 2: Fold in the Wet Ingredients Gently

Make a well in your dry mix, then add the eggs, pumpkin puree, milk, oil, and vanilla. Whisk the wet ingredients by themselves for about 30 seconds to combine them smoothly, then fold everything into the dry mix just until it comes together — you don’t want to overmix or your cake might turn out a little dense. Trust me, learning when to stop mixing made a huge difference in my baking results.

Step 3: Prepare the Crumb Topping

Using the same bowl (because why wash more dishes?), mix the flour, brown sugar, cinnamon, and salt. Here’s my favorite part: cut in the softened butter with a pastry cutter or your fingers until the topping clumps up into little crumbs. Don’t rush this—those buttery bits are what give your cake that irresistible crumbly texture.

Step 4: Bake and Cool

Pour the pumpkin batter into your pan and even it out with a spatula. Then sprinkle the crumble topping evenly across the surface, reaching all the edges. Bake for 30 to 40 minutes, keeping an eye on it after 30 minutes to not overbake. A knife inserted in the center should come out clean or with just a few moist crumbs. Let it cool completely on a wire rack — this step is key before adding the glaze.

Step 5: Whip Up the Maple Glaze

While the cake cools, combine confectioners’ sugar, maple syrup, milk, vanilla, and a pinch of salt in a bowl. Whisk until smooth and creamy; if it’s too thick, add a splash more milk, and if it gets too thin, add a bit more powdered sugar. Once the cake is cool, drizzle the glaze over the top. Slice into 16 pieces and get ready for compliments!

How to Serve Pumpkin Coffee Cake with Maple Glaze Recipe

Garnishes

I usually keep it simple with just the maple glaze, but sometimes I sprinkle a few chopped toasted pecans or a dash of cinnamon on top. It adds a nice contrast in texture and a little visual pop that makes this cake look extra special.

Side Dishes

This coffee cake shines on its own but pairs amazingly with a hot cup of chai tea, fresh brewed coffee, or a creamy latte. For a bigger brunch spread, I love serving it alongside scrambled eggs and fresh fruit to balance out the sweetness.

Creative Ways to Present

For holiday gatherings, I sometimes cut the cake into squares, stack two layers with extra glaze in between, and garnish with a small dollop of whipped cream and a cinnamon stick. It turns a humble coffee cake into an elegant centerpiece worthy of guests!

Make Ahead and Storage

Storing Leftovers

Once completely cooled and glazed, I store leftover pumpkin coffee cake tightly wrapped in plastic wrap or in an airtight container at room temperature. It keeps moist and fresh for about 2-3 days, perfect for quick snacks or breakfast on the go.

Freezing

I’ve found that this cake freezes beautifully! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. When you want a treat, just thaw them overnight in the fridge or gently warm in the microwave for 20-30 seconds.

Reheating

To reheat, I like wrapping a slice loosely in foil and warming it in a 300°F oven for about 10 minutes. This helps maintain its moist crumb without drying out. The glaze softens nicely but still holds its flavor.

FAQs

Final Thoughts

When I first tried this Pumpkin Coffee Cake with Maple Glaze Recipe, I never expected it to become such a regular in my kitchen. It’s that kind of recipe that feels like a warm hug in cake form. It’s easy to make, delights your taste buds, and fills your home with the most wonderful smell. I hope you enjoy baking and sharing it as much as I do — it’s one of those treats where every bite feels like a little celebration.

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