A moist, warmly spiced pumpkin coffee cake layered with rich cinnamon streusel and finished with a buttery maple glaze—a cozy fall treat perfect for breakfast or dessert.
Why You’ll Love This Recipe
- Fall flavor overload with pumpkin, cinnamon, nutmeg, and cloves
- A crunchy cinnamon-sugar streusel that adds texture and sweet contrast
- Finished with a warm maple glaze that ties everything together
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Batter
- Butter
- Brown sugar
- Pumpkin purée
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground allspice
- Ground nutmeg
- Ground cloves
Streusel Topping
- All-purpose flour
- Brown sugar
- White sugar
- Ground cinnamon
- Melted butter
Maple Glaze
- Butter
- Powdered sugar
- Maple syrup
- Vanilla or maple extract
- Milk or water (for thinning)
directions
- Preheat oven to 350 °F and grease a 9×9 or 9×13 inch baking pan.
- Mix melted butter, brown sugar, pumpkin purée, and eggs. Stir in dry ingredients until just combined.
- For streusel: mix flour, sugars, cinnamon, and melted butter until crumbly.
- Pour half the batter into pan, sprinkle with half the streusel (optional), then add remaining batter and top with streusel.
- Bake for 35–55 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare glaze: whisk butter, powdered sugar, maple syrup, extract, and a splash of milk until smooth.
- Drizzle glaze over warm cake and let set before slicing.
Servings and timing
- Yield: 12–16 squares
- Prep Time: 10–15 minutes
- Cook Time: 35–55 minutes
- Total Time: 50–70 minutes
Variations
- Add half the streusel in the middle for a layered effect
- Use browned butter in the glaze for extra richness
- Fold in chopped nuts or chocolate chips for added texture
- Substitute gluten-free flour for a GF version
- Add sour cream or yogurt for a denser crumb
storage/reheating
- Room temperature: Store in airtight container for up to 4 days
- Freezer: Freeze slices for up to 3 months; thaw before reheating
- Reheat: Warm in microwave or toaster oven for a fresh-from-the-oven texture
FAQs
Can I make it ahead of time?
Yes, it stores well—just glaze before serving if prepping ahead.
Is it good for breakfast?
Absolutely—it’s a coffee cake, ideal with coffee or tea.
Can I skip the middle streusel layer?
Yes, just use all of the streusel on top.
What pan should I use?
A 9×9-inch pan for thicker pieces or 9×13-inch for thinner bars.
Is it nut-free?
Yes, simply omit any optional nuts.
Can I use pumpkin pie filling?
No—use plain pumpkin purée to control sweetness and spice.
How thick should the glaze be?
It should be pourable but not runny—adjust with milk as needed.
Is it very sweet?
It’s sweet but balanced—adjust glaze quantity to suit your taste.
Can I add chocolate chips?
Yes—white or dark chocolate pairs well with the spices.
Will the streusel stay crunchy?
Yes, especially if stored uncovered or briefly reheated before serving.
Conclusion
This Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze is the ultimate fall treat—perfectly moist, warmly spiced, and topped with a crunchy streusel and silky glaze. Whether served at brunch, as an afternoon snack, or a cozy dessert, it brings comfort and indulgence in every slice.
PrintCinnamon Streusel Pumpkin Coffee Cake with Maple Glaze
Moist and tender pumpkin coffee cake with a crunchy cinnamon streusel layer and a sweet maple glaze—perfect for fall breakfasts or cozy brunch gatherings.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 9 servings
- Category: Breakfast / Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
• 1½ cups all‑purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 cup canned pumpkin puree
• ⅓ cup vegetable oil
• ½ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract - For the Streusel:
• ½ cup all‑purpose flour
• ⅓ cup packed brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• 4 Tbsp cold unsalted butter, cubed - For the Maple Glaze:
• 1 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1–2 Tbsp milk or nondairy milk (to thin)
Instructions
- Preheat oven to 350 °F (175 °C). Grease an 8‑ or 9‑inch square or round baking pan and line with parchment, leaving an overhang for easy removal.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In another bowl, whisk pumpkin, oil, brown sugar, eggs, and vanilla until smooth.
- Add dry ingredients to wet, stirring just until combined; do not overmix.
- Make streusel: In a small bowl, mix flour, brown sugar, cinnamon and salt. Cut in cold butter until mixture forms coarse crumbs.
- Spread batter evenly in prepared pan. Sprinkle streusel evenly over top.
- Bake 30–35 minutes, until a toothpick inserted in center comes out clean and streusel is lightly golden.
- Cool in pan on a wire rack for 15 minutes. Meanwhile, whisk glaze ingredients until smooth, adjusting consistency with milk.
- Remove cake using parchment overhang. Drizzle maple glaze over warm cake in a zigzag pattern.
- Let glaze set 10 minutes before slicing into squares or wedges.
Notes
- Streusel can be made ahead and frozen—sprinkle onto cake batter frozen, adding a minute or two to bake time.
- Use dairy‑free milk to make the cake vegan and glaze vegan‑friendly.
- Serve warm or at room temperature; leftovers keep covered at room temperature 2 days or in fridge up to 5 days.
- Optional add‑ins: ½ cup chopped pecans or walnuts in streusel, or swirl softened cream cheese into batter before baking.
Nutrition
- Serving Size: 1 piece (approx. ⅛ cake)
- Calories: 290
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg