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Moist Pumpkin Coffee Cake with Brown Sugar Streusel and Maple Glaze

Close-up of a moist slice of pumpkin coffee cake topped with streusel and drizzled with white icing.
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Make this moist pumpkin coffee cake featuring warm fall spices, a rich brown sugar streusel topping, and a simple maple glaze. It is perfect for breakfast, brunch, or a cozy dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar, plus 1/2 cup for streusel
  • 1/2 cup unsalted butter, softened, plus 1/4 cup for streusel
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • For the Streusel: 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup cold unsalted butter (cubed), 1 teaspoon ground cinnamon
  • For the Maple Glaze: 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan or an 8×8 inch pan.
  2. Make the streusel: In a medium bowl, whisk together 1 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cake batter: In a large bowl, whisk together 1 3/4 cups flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In a separate bowl, cream together 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time.
  5. Mix in the pumpkin puree, 1/4 cup milk, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Gently pour the remaining batter over the streusel layer. Sprinkle the remaining streusel on top.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Make the glaze: Whisk together powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. Add more milk, a half teaspoon at a time, if needed to reach a drizzling consistency.
  11. Drizzle the glaze over the warm cake. Allow the glaze to set before slicing and serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • For an extra boost of spice, add 1/4 teaspoon of ground ginger to the dry ingredients.
  • If you do not have maple syrup, you can substitute with vanilla extract in the glaze for a simple powdered sugar icing.

Nutrition

Find it online: https://savoryskies.com/pumpkin-coffee-cake-moist-streusel-maple-glaze/