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Moist Pumpkin Coffee Cake Recipe with Streusel and Maple Glaze

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A moist and tender pumpkin coffee cake topped with a crumbly cinnamon streusel and finished with a sweet maple glaze. Perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240 g) pure pumpkin puree (canned or fresh, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk (or dairy-free milk + 1 tablespoon lemon juice)
  • ½ cup (65 g) all-purpose flour (for streusel)
  • ½ cup (100 g) brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (60 g) unsalted butter, cold and cubed (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)
  • 1 cup (120 g) powdered sugar (for maple glaze)
  • 3 tablespoons (45 ml) pure maple syrup (for maple glaze)
  • 1 to 2 tablespoons (15–30 ml) milk (dairy or plant-based, for maple glaze)
  • ½ teaspoon vanilla extract (for maple glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and set aside.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cold, cubed butter and mix with fingers or pastry cutter until coarse crumbs form. Stir in nuts if using. Chill in fridge.
  3. Mix dry cake ingredients: In a large bowl, whisk together 2 ½ cups flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Cream butter and sugars: Using an electric mixer, beat softened butter with granulated and brown sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs and pumpkin: Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until combined.
  6. Combine wet and dry ingredients: Alternately add dry ingredients and buttermilk to pumpkin mixture in three additions, starting and ending with dry. Fold gently after each addition.
  7. Pour batter into prepared pan and smooth surface.
  8. Sprinkle chilled streusel evenly over batter.
  9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and streusel is golden.
  10. Cool cake completely on a cooling rack before glazing, about 30-40 minutes.
  11. Prepare maple glaze: Whisk powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
  12. Drizzle glaze over cooled cake and let set for 10 minutes before slicing.

Notes

Do not overmix the batter to keep the cake tender. Use softened butter for the streusel but keep it cold and cubed for best crumbly texture. Let the cake cool completely before glazing to prevent the glaze from melting. Fresh spices enhance flavor. Adjust glaze consistency with powdered sugar or milk as needed.

Nutrition

Keywords: pumpkin coffee cake, pumpkin dessert, streusel topping, maple glaze, fall dessert, moist cake, easy pumpkin recipe

Find it online: https://tinastirs.com/moist-pumpkin-coffee-cake-recipe-with-streusel-and-maple-glaze-easy/