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.
Ingredients and Substitutions
This pumpkin coffee cake has three components: a soft pumpkin cake, a buttery cinnamon streusel that goes both inside and on top, and a simple maple glaze. Most of the ingredients are pantry staples, but a few are worth a closer look.
Pumpkin Puree
Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Homemade pumpkin puree works too, although the moisture content can vary.
Sour Cream
Full-fat sour cream adds richness and helps keep the cake tender. Plain, full-fat Greek yogurt is a good substitute.
Applesauce
Unsweetened applesauce adds moisture without requiring additional oil. You won’t taste the apples in the finished cake.
Brown Sugar
Used in both the cake and the streusel, brown sugar adds moisture and a subtle molasses flavor. Light or dark brown sugar will work.
Cinnamon and Nutmeg
These give the cake its warm fall flavor without overwhelming the pumpkin. You can substitute pumpkin pie spice if that’s what you have on hand.
Maple Syrup
Use pure maple syrup for the glaze, not pancake syrup. Since it’s the primary flavor in the glaze, the difference matters.
Need to make it gluten-free or dairy-free? A 1:1 gluten-free flour blend designed for baking works in place of the all-purpose flour. For a dairy-free version, use a thick dairy-free sour cream alternative and plant-based butter in the streusel.
How to Make Pumpkin Coffee Cake
Don’t let the three layers fool you! This pumpkin coffee cake comes together with just a few bowls and a whisk. You’ll make the cinnamon streusel first, then mix up the pumpkin cake batter, assemble the layers, and finish everything with a quick maple glaze.
Make the Cinnamon Streusel
In a small bowl, stir together the brown sugar, flour, and cinnamon. Pour in the melted butter and mix with a fork until the mixture forms moist, crumbly clumps. Set aside while you prepare the cake batter.
Mix the Pumpkin Cake Batter
In a large bowl, whisk together the wet ingredients until smooth. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the pumpkin mixture and gently fold everything together until no streaks of flour remain. Don’t worry about a few small lumps, and resist the urge to keep stirring once the flour disappears.
Layer the Cake and Streusel
Spread half of the pumpkin batter into a greased or parchment-lined 8×8-inch baking pan. Sprinkle half of the cinnamon streusel evenly over the batter. Drop spoonfuls of the remaining pumpkin batter over the streusel, then gently spread them into an even layer. Scatter the remaining streusel over the top, making sure to get some of those larger buttery crumbles all the way to the edges.
Bake Until Set
Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool before adding the glaze so it doesn’t immediately melt into the warm streusel.
Cinnamon Streusel Ribbon
The same cinnamon streusel goes into the middle of the cake and on top, but the two layers come out of the oven with noticeably different textures. Why does one turn into a soft cinnamon-sugar ribbon while the other stays crumbly?
The answer comes down to moisture and how sugar interacts with water.
Kitchen Chemistry
Sugar is hygroscopic, meaning it attracts water. Inside the cake, the streusel absorbs moisture from the surrounding batter, allowing some of the sugar to dissolve into a soft cinnamon ribbon. On top, moisture can evaporate more readily, helping the streusel retain its crumbly texture.
That’s why there’s no need to make two different fillings! The exact same mixture behaves differently depending on where it sits in the cake. And those little pockets of cinnamon sugar running through the middle? They’re one of the best parts of every slice.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, you’ll want to use 100% pure pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which will throw off the flavor and sweetness of the coffee cake. Double-check the label before adding it to your batter!
Can I make this pumpkin coffee cake ahead of time?
Absolutely! Coffee cake is a great make-ahead breakfast or brunch option. You can bake it the night before and store it tightly covered at room temperature. Wait to add the maple glaze until shortly before serving if you want the prettiest presentation.
Can I make this in a 9×9-inch pan?
Yes, although the cake will be a little thinner, and the baking time will likely be shorter. Start checking for doneness around 30 minutes. An 8×8-inch pan will give you the thick slices and generous cinnamon streusel layer shown in the photos.
Why is my pumpkin coffee cake dense or gummy?
Pumpkin puree adds a lot of moisture, so it’s important to measure the flour correctly and bake the cake all the way through. Overmixing the batter can also develop too much gluten, making the cake tougher. Stir just until the flour disappears, and check the center with a toothpick before removing the cake from the oven.
Can I freeze pumpkin coffee cake?
Yes! Let the cake cool completely, then wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave. For the best appearance, freeze the cake without the maple glaze and add it after thawing.
More Pumpkin Cake Recipes
- Pumpkin Sheet Cake with Maple Frosting
- Cream Cheese Swirl Pumpkin Bundt Cake
- Salted Caramel Pumpkin Bread
- Pumpkin Chocolate Chip Bundt Cake
- Pumpkin Cinnamon Rolls
Pumpkin Coffee Cake with Maple Glaze
This moist Pumpkin Coffee Cake features a buttery cinnamon streusel layered through the middle and sprinkled on top, finished with a sweet maple glaze. Perfect for fall breakfasts, brunches, or dessert!
Ingredients
For the Cinnamon Streusel:
- ½ cup (100 grams) packed brown sugar
- ¼ cup (30 grams) all-purpose flour
- 1½ teaspoons ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, melted
For the Pumpkin Coffee Cake:
- 2 cups +3 tablespoons (260 grams) all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (160 grams) packed brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 cup (245 grams) pumpkin puree
- ½ cup (120 grams) full-fat sour cream, room temperature
- ¼ cup (50 grams) vegetable oil
- ¼ cup (60 grams) unsweetened applesauce
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Maple Glaze:
- ½ cup (57 grams) powdered sugar
- 2 tablespoons (40 grams) pure maple syrup
Instructions
- Preheat the oven. Preheat the oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the pan and parchment paper with nonstick baking spray.
- Make the cinnamon streusel. In a small bowl, combine the brown sugar, flour, and cinnamon. Add the melted butter and stir with a fork until the mixture forms moist, crumbly clumps. Set aside.
- Make the pumpkin coffee cake. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and granulated sugar. In a separate bowl, whisk together the pumpkin puree, sour cream, vegetable oil, applesauce, eggs, and vanilla extract until smooth and well combined. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix.
- Assemble the layers. Spread half of the pumpkin batter evenly into the prepared baking pan. Sprinkle half of the cinnamon streusel over the batter. Drop spoonfuls of the remaining pumpkin batter over the streusel and gently spread into an even layer. Sprinkle the remaining streusel evenly over the top.
- Bake. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. If the toothpick hits the cinnamon streusel filling, test another spot to check for uncooked batter. Allow the cake to cool in the pan on a wire rack for at least 15 minutes before lifting it out using the parchment paper.
- Prepare the glaze. In a small bowl, whisk together the powdered sugar and pure maple syrup until smooth. If the glaze is too thick to drizzle, add a few additional drops of maple syrup. Drizzle the maple glaze over the cooled or slightly warm coffee cake. Slice into 9 squares and serve.
Notes
- Pan Size: An 8x8-inch metal baking pan produces the thick cake shown in the photos. A 9x9-inch metal pan can also be used, but the cake will be thinner and may bake faster. Begin checking for doneness around 30 minutes. The recipe can be doubled for a 9x13-inch pan, although the baking time will need to be increased by 5-8 minutes.
- Avoid Overmixing: Stir the batter just until the dry ingredients are incorporated. Excessive mixing develops gluten and can make the cake tougher rather than soft and tender.
- Storage: Store the coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated slices to come to room temperature before serving, or warm briefly in the microwave.
- Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving. For the best appearance, freeze the cake without the maple glaze and add the glaze after thawing.
- Recommended Tools: 8x8-inch Metal Baking Pan | Parchment Paper | Mixing Bowls | Cooling Rack | Kitchen Scale
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