Pumpkin Coffee Cake with Maple Glaze

A close-up on a slice of pumpkin coffee cake stacked on other slices.

5 from 2 votes

Pumpkin Coffee Cake with Maple Glaze

Pumpkin Coffee Cake is tender, moist, full of cozy pumpkin spice, and uses a whole can of pumpkin! Pumpkin Coffee Cake has a ripple of brown sugar cinnamon streusel through the center, and plenty more on top. Drizzle on a maple glaze while the cake is warm from the oven, and enjoy your life!

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast, Dessert

Cuisine: Breakfast, Dessert

Keyword: Pumpkin Coffee Cake, Coffee Cake

Servings: to 24 slices

Author: Stephanie Simmons

Ingredients

For the Streusel

1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out 195 grams
1 and 1/3 cups dark brown sugar, packed 293 grams
2 tbsp cinnamon
pinch of salt
3/4 cup cold salted butter, cubed 170 grams

For the Cake

One 15 ounce can pumpkin puree not pumpkin pie filling
1 and 1/2 cups vegetable oil 337 mL
3/4 cup brown sugar, packed 165 grams
1 cup granulated sugar 215 grams
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled 390 grams
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 and 1/2 tsp cinnamon
1 and 1/2 tsp ginger
1 tsp nutmeg
1/2 tsp ground cloves
1/8 tsp cardamom (If you don't have any, simply omit)

For the Maple Glaze:

1 cup powdered sugar 115 grams
2 tbsp real maple syrup 40 grams
1-2 tbsp milk Or water as needed, to thin the glaze out a bit. 15-30 grams

Instructions

Prep: Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray and line with parchment paper.
Make the Streusel: Whisk together the dry ingredients in a medium to large bowl. Add the cold, cubed butter and cut it in with a pastry cutter, until the butter pieces are mostly pea-sized (some will be larger, some smaller -that's fine!) and coated in flour. Pop this in the fridge while you make the batter.
1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1 and 1/3 cups dark brown sugar, packed, 2 tbsp cinnamon , pinch of salt, 3/4 cup cold salted butter, cubed
Make the Muffins: In a large mixing bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla. Add all the dry ingredients and stir in just until everything is combined and the last streaks of flour disappear. Don't over mix.
One 15 ounce can pumpkin puree, 1 and 1/2 cups vegetable oil, 3/4 cup brown sugar, packed, 1 cup granulated sugar, 4 large eggs, 1 tsp vanilla extract, 3 cups all-purpose flour, spooned & leveled, 1 tsp salt, 2 tsp baking powder, 2 tsp baking soda, 2 and 1/2 tsp cinnamon, 1 and 1/2 tsp ginger, 1 tsp nutmeg, 1/8 tsp cardamom , 1/2 tsp ground cloves
Assemble & Bake. Spread half the cake batter in your prepared pan, then add about 1 and 2/3 cups of the streusel (don't pack it to measure!) in an even layer. (This is a litle less than half the streusel - 250 grams worth.) Evenly spread the remaining cake batter over the streusel (dropping scoops with an ice cream scoop and then spreading it gently with an offset spatula helps prevent the bottom layer from being disturbed), then evenly sprinkle on the remaining streusel (385 grams, or just shy of 2 and 1/2 cups).
Bake for 40 to 46 minutes, or until a toothpick inserted into the center pulls out moist crumbs, not wet batter. Let cake cool in the pan on a wire rack for 20-30 minutes.
Make the Glaze: Whisk glaze ingredients together in a small bowl until smooth. Adjust the consistency with a splash more milk if it's thicker than you like. Lift the cake out of the pan by the edges of the parchment, and place on a wire rack. Drizzle on the glaze.
1 cup powdered sugar, 2 tbsp real maple syrup, 1-2 tbsp milk
Serve + Store: Slice the glazed cake while it's still warm, and enjoy fall bliss!
Store leftover slices, cooled to room temp, in an airtight container at room temperature for 2-4 days (or in the fridge if you used milk in the glaze).

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