Imagine slicing into a tender, golden cake layered with a buttery cinnamon streusel and finished with a dreamy maple glaze—the Maple Cinnamon Pumpkin Coffee Cake is truly autumn comfort in every bite. This cozy treat brings together the warmth of pumpkin, the sweetness of maple, and a touch of spice, making it perfect for breakfast, brunch, or an afternoon pick-me-up. Whether you’re sharing it with family or savoring a quiet moment, this cake is guaranteed to wrap you up in the flavors of fall.
Ingredients You’ll Need
One of the joys of making Maple Cinnamon Pumpkin Coffee Cake is how the simple, everyday ingredients come together to create something special. Each plays a key role in building layers of flavor, soft crumb, and irresistible aroma that make this cake a true crowd-pleaser.
- All-purpose flour: Provides structure and a tender crumb for both the cake and streusel topping.
- Baking powder & baking soda: These leaveners help the cake rise beautifully, creating a light, fluffy texture.
- Ground cinnamon, nutmeg, and cloves: The classic trio that infuses the cake with cozy, fragrant spice.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and moisture, making every bite melt-in-your-mouth good.
- Pure maple syrup: Naturally sweetens the cake and glaze while adding that unmistakable maple flavor.
- Brown sugar: Deepens the sweetness and creates a lovely caramel note in both the cake and streusel.
- Eggs: Bind everything together and lend structure to the final crumb.
- Canned pumpkin puree: Keeps the cake ultra-moist and gives it its signature color and flavor.
- Vanilla extract: Accentuates the warmth of the spices and maple.
- Plain Greek yogurt: Adds a slight tang and helps keep the crumb soft and tender.
- Powdered sugar: The base for the silky maple glaze drizzled over the cake.
- Milk: Just a touch brings the glaze to the perfect drizzling consistency.
How to Make Maple Cinnamon Pumpkin Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish. This simple step ensures your Maple Cinnamon Pumpkin Coffee Cake releases easily, so every square comes out clean and beautiful.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This blend not only ensures even distribution of leavening and spice, but also fills your kitchen with that unmistakable scent of fall.
Step 3: Cream Butter, Maple, and Sugar
In a large bowl, beat the softened butter with the maple syrup and brown sugar until the mixture turns light and fluffy. This step is key for a soft, tender crumb, and the aroma alone will get your mouth watering.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, then mix in the pumpkin puree, vanilla extract, and Greek yogurt. The combination of pumpkin and yogurt keeps the cake moist and gives it a lovely golden hue.
Step 5: Combine Wet and Dry
Gradually add your dry ingredients to the wet, stirring gently until just combined. Overmixing can make your cake tough, so stop as soon as you see no more streaks of flour.
Step 6: Pour Batter and Make Streusel
Spread the batter evenly in your prepared baking dish. For the streusel, simply combine the flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter until the mixture is crumbly. Sprinkle this fragrant topping evenly over your cake batter.
Step 7: Bake
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely heavenly as the Maple Cinnamon Pumpkin Coffee Cake rises and the streusel turns golden-brown.
Step 8: Glaze and Serve
While the cake cools slightly, whisk together the powdered sugar, maple syrup, and just enough milk to make a smooth glaze. Drizzle it generously over the warm cake for that signature maple finish.
How to Serve Maple Cinnamon Pumpkin Coffee Cake
Garnishes
A sprinkle of toasted pecans or walnuts adds a delightful crunch and nutty richness to each slice. For a festive touch, try dusting the top with a pinch of cinnamon or a few curls of orange zest right before serving.
Side Dishes
This coffee cake shines alongside a cup of hot coffee, chai, or spiced apple cider. Pair it with fresh fruit or a dollop of whipped cream to make breakfast or brunch extra special.
Creative Ways to Present
Serve Maple Cinnamon Pumpkin Coffee Cake as part of a brunch board, cut into small squares for a dessert platter, or dress it up with a scoop of vanilla ice cream for an elegant fall-inspired dessert. You can even layer slices with yogurt and fruit in parfait glasses for a stunning breakfast treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to two days, or refrigerate for up to five days. The flavors deepen as it sits, making each day’s slice just as irresistible as the first.
Freezing
Maple Cinnamon Pumpkin Coffee Cake freezes beautifully! Wrap individual squares or the whole cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge or at room temperature for a quick treat.
Reheating
Warm slices in the microwave for 10-15 seconds or in a low oven for a few minutes to bring back that just-baked softness. If you’ve frozen the cake, let it thaw before reheating for the best texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure your fresh pumpkin is well-cooked, pureed, and strained of excess liquid so your coffee cake stays moist but not soggy.
Is it possible to make this cake gluten-free?
Yes, you can substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture will be a bit different, but the flavors of Maple Cinnamon Pumpkin Coffee Cake will still shine.
What can I use instead of Greek yogurt?
Sour cream or a dairy-free yogurt alternative both work wonderfully and will keep your cake just as moist and tender.
Can I double the recipe for a larger crowd?
Definitely! Double all ingredients and bake in a 9×13-inch pan, checking for doneness at around 40-45 minutes. The Maple Cinnamon Pumpkin Coffee Cake is always a hit at gatherings.
Why is my streusel not crumbly?
The trick is to use cold butter and work it in gently. If the butter gets too warm, the streusel can turn pasty. Pop the mixture in the fridge for a few minutes if needed before sprinkling over the batter.
Final Thoughts
If you love warm spices, rich maple, and the comforting taste of pumpkin, you owe it to yourself to try this Maple Cinnamon Pumpkin Coffee Cake. It’s easy enough for a cozy morning at home but special enough to share at any fall gathering. I can’t wait for you to enjoy every delicious bite!
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Maple Cinnamon Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist, flavorful treat perfect for fall mornings or dessert. Infused with warm spices like cinnamon, nutmeg, and cloves, and sweetened naturally with pure maple syrup, this cake combines the richness of pumpkin puree and Greek yogurt for a tender crumb. Topped with a buttery cinnamon streusel and a drizzle of sweet maple glaze, it’s an irresistible autumn classic.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/3 cup plain Greek yogurt
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk (as needed for drizzling consistency)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with maple syrup and brown sugar until light and fluffy, incorporating air for a tender cake texture.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then mix in pumpkin puree, vanilla extract, and Greek yogurt until the mixture is smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Pour Batter and Smooth: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula for uniform baking.
- Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or fingers until the mixture resembles coarse crumbs.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over the cake batter before baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Allow the cake to cool for a few minutes before glazing.
- Make Maple Glaze: Whisk together powdered sugar, maple syrup, and just enough milk to create a drizzle-consistency glaze.
- Drizzle Over Cake: Drizzle the maple glaze over the warm cake before serving to add a sweet finishing touch.
Notes
- For a dairy-free version, substitute coconut oil for butter and use a dairy-free yogurt alternative.
- This cake freezes well; wrap tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.
- Use pure maple syrup for the best natural sweetness and rich flavor.
- Ensure pumpkin puree is unsweetened for balanced sweetness in the cake.
- To make slicing easier, let the cake cool completely before cutting.
Nutrition
- Serving Size: 1 square (approx. 1/9 of cake)
- Calories: 310
- Sugar: 21g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
