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

Scale

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)

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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