Go Back

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
Cook Time 38 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 squares

Ingredients
  

Pumpkin Cake

  • 1 and 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 4 tsps ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1/2 cup canola or vegetable oil

Streusel Topping

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 cup dark brown sugar packed
  • 2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter room temperature

Maple Glaze

  • 4 Tbsps maple syrup
  • 1 cup 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