Pumpkin Streusel Coffee Cake with Maple Glaze

We don’t normally advise messing with tried and true favorite recipes, but if the last few years have taught us anything it’s that nothing is untouchable. 🤷🏼‍♀️ So, since temps are dropping and it seems everyone is embracing F-A-L-L…we decided to give it a go with one of our favorite recipes. What’s not to love about adding a fun, fall twist on something already delicious?

Pumpkin, meet coffee cake, coffee cake…meet pumpkin. 🎃 Listen y’all…don’t knock this ‘til you try it. All our coffee cake lovers…this is the coffee cake of your sweater weather wearing, PSL sipping, fall leaf 🍁 kicking dreams!

And, if this cake by itself wasn’t enough (because it truly is)…the streusel crumble topping is *chef’s kiss* perfection 😘 and added in two layers (one in the middle and one on top) to execute the perfect flavor in every bite. 😉 Thennnnn,…we added the perfect drizzle of maple glaze on top…y’all…the combo of pumpkin, streusel and maple glaze…stick a fork in us. We. Are. Done!

Seriously…after one bite you won’t stop thinking about this coffee cake. Plus, anyone you surprise this Pumpkin Coffee Cake with will love you forever, we promise! 😊

Grab that can of pumpkin we know you’ve been dying to open, and let’s make some Pumpkin Streusel Coffee Cake!

Love pumpkin? Check out some of our other fan favorite pumpkin recipes:

Pumpkin Cake Roll (*most loved!*)

Pumpkin Snickerdoodles

Pumpkin Cake Balls (*highly pinned on Pinterest!*)

Skinny Pumpkin Spice Bread

Pumpkin Carrot Cranberry Muffins

Ingredients

Pumpkin Cake

• 1 1/2 cups (180g) all-purpose flour

• 3/4 cups (150g) granulated sugar

• 1 teaspoon (6g) baking soda

• 1/4 teaspoon (1g) baking powder

• 1 teaspoon (6g) salt

• 1 teaspoon (2g) ground nutmeg

• 4 teaspoons (10g) ground cinnamon

• 1/2 teaspoon (1g) ground cloves

• 1 teaspoon (4g) vanilla extract

• 2 eggs

• 1 cup (245g) pumpkin puree

• 1/3 cup (80g) milk

• 1/2 cup (109g) canola (or vegetable) oil

Streusel Topping

• 1 cup (120g) flour

• 1/2 cup (107g) light brown sugar, packed

• 1/2 cup (107g) dark brown sugar, packed

• 2 teaspoon (5g) ground cinnamon

• 1/2 teaspoon (1g) ground nutmeg

• 1/4 teaspoon (1.5g) salt

• 1/2 cup (114g) unsalted butter, room temperature

For The Maple Glaze

• 4 Tablespoons (79g) maple syrup

• 1 cup (200g) confectioners sugar

Step by Step:

1. Preheat oven to 350°F and line a 8×8 inch or 9×9 inch pan with parchment paper. Set aside.

2. In a large mixing bowl, prepare your streusel topping. Mix your flour, brown sugars, cinnamon, nutmeg and salt together. Next, using a pastry cutter, cut in the butter until the mixture starts to become clumpy. You can also use your hands if the mixture isn’t coming together just right with the cutter. Once combined and perfectly clumpy, set aside.

3. Next in a separate large mixing bowl, mix together the flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and ground cloves until combined.

4. Pour in the eggs, oil, milk, vanilla, and pumpkin puree. Whisk together for about 30 seconds, just until combined. Don’t over-mix.

5. Pour half the batter into your prepared pan and then top with half of the streusel topping. Finish by pouring the remaining cake mixture on top and spread evenly. Lastly, add the remaining streusel topping on top of the cake batter, spreading out evenly to the edges.

6. Bake for 40-45 minutes, or until a toothpick inserted in the center of the pan comes out clean. If still wet, continue to bake for five more minutes, checking again every 5 minutes until toothpick comes out clean (or with a few moist crumbs).

7. While the cake cools, make the maple glaze. In a small bowl combine the confectioners sugar and maple syrup and stir until combined and thick. Drizzle over cake and then cut to serve.

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Pumpkin Streusel Coffee Cake with Maple Glaze

Perfect for Fall, this pumpkin coffee cake is the fall recipe of your dreams. And of course, its perfectly topped with the most delicious streusel topping and maple glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 38 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 16 squares

Ingredients

  

Pumpkin Cake

• 1 and 1/2 cups (180g) all-purpose flour
• 3/4 cups (150g) granulated sugar
• 1 tsp (6g) baking soda
• 1/4 tsp (1g) baking powder
• 1 tsp (6g) salt
• 1 tsp (2g) ground nutmeg
• 4 tsps (10g) ground cinnamon
• 1/2 tsp (1g) ground cloves
• 1 tsp (4g) vanilla extract
• 2 eggs
• 1 cup (245g) pumpkin puree
• 1/3 cup (80g) milk
• 1/2 cup (109g) canola or vegetable oil

Streusel Topping

• 1 cup (120g) all-purpose flour
• 1/2 cup (107g) light brown sugar packed
• 1/2 cup (107g) dark brown sugar packed
• 2 tsps (5g) ground cinnamon
• 1/2 tsp (1g) ground nutmeg
• 1/4 tsp (1.5g) salt
• 1/2 cup (114g) unsalted butter room temperature

Maple Glaze

• 4 Tbsps (79g) maple syrup
• 1 cup (200g) confectioners sugar

Instructions

 

• Preheat oven to 350°F and line a 8×8 inch or 9×9 inch pan with parchment paper. Set aside.
• In a large mixing bowl, prepare your streusel topping. Mix your flour, brown sugars, cinnamon, nutmeg and salt together. Next, using a pastry cutter, cut in the butter until the mixture starts to become clumpy. You can also use your hands if the mixture isn’t coming together just right with the cutter. Once combined and perfectly clumpy, set aside.
• Next in a separate large mixing bowl, mix together the flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and ground cloves until combined.
• Pour in the eggs, oil, milk, vanilla, and pumpkin puree. Whisk together for about 30 seconds, just until combined. Don’t over-mix.
• Pour half the batter into your prepared pan and then top with half of the streusel topping. Finish by pouring the remaining cake mixture on top and spread evenly. Lastly, add the remaining streusel topping on top of the cake batter, spreading out evenly to the edges.
• Bake for 40-45 minutes, or until a toothpick inserted in the center of the pan comes out clean. If still wet, continue to bake for five more minutes, checking again every 5 minutes until toothpick comes out clean (or with a few moist crumbs).
• While the cake cools, make the maple glaze. In a small bowl combine the confectioners sugar and maple syrup and stir until combined and thick. Drizzle over cake and then cut to serve.

Notes

Store in an airtight container at room temperature up to 7 days.

Keyword coffee cake, coffee cake with crumble topping, coffee cake with maple glaze, maple glaze, pumpkin, pumpkin cake, pumpkin coffee cake, pumpkin recipes, streusel topping