Pumpkin Coffee Cake with Maple Glaze & Pecan Streusel
Cozy up with a slice of this tender pumpkin coffee cake layered with a pecan-cinnamon streusel and finished with a sweet maple glaze. It’s simple to make with everyday ingredients and delivers that classic fall flavor everyone craves.
Servings 9 -12 servings
Calories 364kcal
Ingredients
Streusel
- ¾ cup all-purpose flour
- 3 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped pecans
- ¼ cup unsalted butter melted
For the Pumpkin Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ⅓ cup vegetable oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 cup canned pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
For the Maple Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons pure maple syrup
- Splash of milk if needed to thin
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a bowl, combine flour, brown sugar, cinnamon, salt, and pecans. Stir in melted butter until crumbly. Set aside.
- In a medium bowl, whisk flour, baking powder, salt, and spices.
- In another large mixing bowl, whisk oil, sugars, pumpkin, eggs, and vanilla until smooth.
- Stir in the dry ingredients just until combined—don’t overmix.
- Pour batter into pan and smooth top. Sprinkle evenly with streusel mixture.
- Bake for 35–42 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before glazing.
- In a small bowl, whisk powdered sugar with maple syrup until smooth. Add a splash of milk for a thinner consistency if desired. Drizzle over cooled cake and enjoy!
Notes
- Do not overstir: When adding the dry ingredients to the wet batter, mix until it is just combined. If you over-stir, the cake won’t be as tender.
- Check that you’re not using pumpkin puree. Make sure not to use pumpkin pie filling for this recipe, as it will come out too sweet. Use a store-bought ot even homemade pumpkin puree.
- Bake in a glass dish: I used a glass baking dish for the coffee cake. If you use a metal baking pan the cake may bake a bit more quickly.
Nutrition
Calories: 364kcal | Carbohydrates: 59g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 251mg | Potassium: 252mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4453IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
