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Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze

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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.

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

  1. 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.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. In another bowl, whisk pumpkin, oil, brown sugar, eggs, and vanilla until smooth.
  4. Add dry ingredients to wet, stirring just until combined; do not overmix.
  5. Make streusel: In a small bowl, mix flour, brown sugar, cinnamon and salt. Cut in cold butter until mixture forms coarse crumbs.
  6. Spread batter evenly in prepared pan. Sprinkle streusel evenly over top.
  7. Bake 30–35 minutes, until a toothpick inserted in center comes out clean and streusel is lightly golden.
  8. Cool in pan on a wire rack for 15 minutes. Meanwhile, whisk glaze ingredients until smooth, adjusting consistency with milk.
  9. Remove cake using parchment overhang. Drizzle maple glaze over warm cake in a zigzag pattern.
  10. 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

Find it online: https://ukfinda.com/cinnamon-streusel-pumpkin-coffee-cake-with-maple-glaze/