Pumpkin Coffee Cake with Maple Glaze

This Pumpkin Coffee Cake is soft, moist, and full of warm fall spices, with a buttery cinnamon streusel layered through the middle and sprinkled on top. A sweet maple glaze adds the perfect finishing touch to this easy fall breakfast or dessert.

I firmly believe that coffee cake is one of those foods that can get away with being eaten at absolutely any time of day. Breakfast? Obviously. Afternoon snack with a cup of coffee? It’s right there in the name. Dessert? Well, there’s cake involved, so yes.

And when pumpkin season rolls around, I’m more than happy to find another excuse to eat cake for breakfast.

What I love about this pumpkin coffee cake is that the cinnamon streusel isn’t just scattered across the top. There’s a whole layer hiding in the middle, too, giving you little pockets of buttery cinnamon sugar in every slice.

And despite the three components (cake, streusel, and glaze), it’s surprisingly simple to put together. No mixer required, no complicated techniques, and everything bakes together in one square pan.

Make it for a fall brunch, bring it to a gathering, or keep it on the counter for a few days of very good breakfasts. I certainly won’t judge.