Pumpkin Coffee Cake with Maple Glaze: A Moist, Spiced Fall Favorite

There’s something undeniably comforting about the warm aroma of pumpkin, cinnamon, and maple syrup wafting through your kitchen on a crisp autumn morning. Enter the Pumpkin Coffee Cake with Maple Glaze—a moist, tender cake layered with cozy spices, crowned with a glossy, sweet-savory maple glaze, and perfect for breakfast, brunch, or afternoon tea.

This seasonal classic combines the rich, velvety texture of pumpkin puree with a buttery vanilla cake base and a hint of warming spices, all finished with a luscious maple glaze that drizzles luxuriously over the top. Whether you’re hosting a fall gathering, preparing a cozy weekend treat, or simply embracing the flavors of the season, this coffee cake is guaranteed to become a favorite.

In this comprehensive, SEO-optimized guide, you’ll find a foolproof recipe, expert tips, storage advice, serving suggestions, and variations to make this Pumpkin Coffee Cake with Maple Glaze your go-to fall dessert.

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Why This Pumpkin Coffee Cake Is a Must-Make

This isn’t just any coffee cake—it’s a celebration of autumn in every bite. Here’s what makes it so special:

• Moist and rich from real pumpkin puree
• Perfectly spiced with cinnamon, nutmeg, and cloves
• Simple to make with everyday ingredients
• No fancy tools required—just one bowl and a mixing spoon
• Crowd-pleasing for holidays, brunches, and potlucks
• Freezer-friendly for make-ahead convenience

It’s the kind of dessert that feels homemade in the best way—rustic, fragrant, and impossible to resist.

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The Magic of Pumpkin in Baking

Pumpkin isn’t just for pies. When used in cakes, it adds:

• Natural moisture—keeps the crumb tender for days
• Subtle sweetness—reduces the need for excess sugar
• Rich color—a warm, golden-orange hue that screams fall
• Nutrient boost—packed with vitamin A, fiber, and antioxidants

Use 100% pure pumpkin puree (not pumpkin pie filling, which contains added sugar and spices) for the best results.

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Ingredients You’ll Need

This recipe makes one 9-inch round or square cake (8–10 servings) and uses pantry-friendly ingredients.

For the Coffee Cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ⅛ tsp ground ginger (optional, for extra warmth)
• ⅔ cup (160ml) vegetable oil or melted coconut oil
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup (240g) canned pumpkin puree (not pie filling)

For the Maple Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tbsp pure maple syrup (grade A or B)
• 1–2 tsp milk or cream (optional, for thinning)
• ½ tsp vanilla extract
• Pinch of salt (enhances maple flavor)

Optional Add-ins:

• ½ cup chopped pecans or walnuts
• ½ cup raisins or dried cranberries
• Streusel topping (see variations below)

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Step-by-Step Instructions: How to Make Pumpkin Coffee Cake with Maple Glaze

Follow these easy steps for a perfectly baked, bakery-quality cake.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and pumpkin puree until smooth and well combined.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix—this keeps the cake tender.

Optional: Fold in nuts, raisins, or a streusel layer at this stage.

Step 5: Pour into Pan

Pour the batter into the prepared pan and smooth the top with a spatula.

Optional Streusel Topping:
Mix ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and 2 tbsp cold butter. Crumble over the batter before baking.

Step 6: Bake

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.

Step 7: Cool

Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before glazing.

Step 8: Make the Maple Glaze

In a small bowl, whisk together powdered sugar, 2 tablespoons of maple syrup, vanilla, salt, and a splash of milk (if needed) until smooth. Add more syrup for a thinner glaze or more sugar for a thicker one.

Step 9: Glaze and Serve

Drizzle the maple glaze generously over the cooled cake. Let it set for 10–15 minutes before slicing.

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Tips for the Best Pumpkin Coffee Cake

• Don’t Overmix the Batter: Overmixing leads to a dense cake. Stir until just combined.
• Use Room-Temperature Ingredients: Especially eggs—this ensures even mixing.
• Check for Doneness Early: Ovens vary. Start checking at 35 minutes.
• Cool Before Glazing: Warm cake will melt the glaze and make it run off.
• Boost Flavor: Add ½ tsp orange zest to the batter for a bright, citrusy note.
• Pumpkin Substitution: If you run out, butternut squash puree works in a pinch.

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Creative Variations to Try

Make this recipe your own with these delicious twists:

1. Streusel-Topped Pumpkin Coffee Cake

Add a crumbly streusel layer made with flour, brown sugar, cinnamon, and cold butter for a cobbler-like texture.

2. Pumpkin Pecan Coffee Cake

Fold in ½ cup chopped toasted pecans for crunch and nutty flavor.

3. Maple Walnut Version

Swap walnuts for pecans and use dark maple syrup in the glaze for deeper flavor.

4. Vegan Pumpkin Coffee Cake

• Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water)
• Use coconut oil and plant-based milk
• Choose vegan-certified sugar and powdered sugar

5. Gluten-Free Pumpkin Coffee Cake

Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ½ tsp xanthan gum if not included.

6. Mini Coffee Cakes

Bake in muffin tins for individual servings. Bake 20–25 minutes. Perfect for gifting!

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How to Store and Preserve Your Coffee Cake

• Room Temperature: Store in an airtight container for up to 2 days. Best enjoyed fresh.
• Refrigerator: Keep for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
• Make-Ahead Tip: Bake the cake (unglazed) up to 2 days ahead. Glaze just before serving for freshness.

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Serving Suggestions: How to Enjoy Your Pumpkin Coffee Cake

This cake shines in many settings:

• Breakfast or Brunch: Serve with coffee, tea, or apple cider.
• Dessert: Pair with vanilla ice cream or whipped cream.
• Holiday Table: A must-have for Thanksgiving or Friendsgiving.
• Gift Idea: Wrap in parchment and twine with a recipe card.
• Coffee Pairing: Complements medium-roast or pumpkin spice lattes.

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Why This Cake Is Perfect for Fall Gatherings

The Pumpkin Coffee Cake with Maple Glaze is ideal for seasonal events because it’s:

• Nostalgic and comforting—evokes memories of home and harvest
• Visually appealing—golden cake with glossy glaze
• Easy to scale—double for larger crowds
• Diet-Adaptable—can be made gluten-free, vegan, or nut-free
• No refrigeration needed—great for potlucks and travel

It’s the dessert that brings people together—warm, welcoming, and full of autumn charm.

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Nutritional Information (Approximate per Slice, 1/8 of Cake)

Calories	320
Fat	14g
Saturated Fat	3g
Carbohydrates	47g
Sugar	30g (includes maple glaze)
Protein	4g
Fiber	2g

Note: Values may vary based on ingredients and add-ins.

While not a low-sugar dessert, using real ingredients and moderate portions makes this a mindful indulgence.

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Frequently Asked Questions (FAQs)

Q: Can I use pumpkin pie spice instead of individual spices?
A: Yes! Substitute 1 ½ tsp pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger.

Q: Can I make this cake ahead of time?
A: Absolutely. Bake and cool it 1–2 days in advance. Glaze just before serving.

Q: Why is my cake dense?
A: Common causes include overmixing, expired leavening agents, or too much flour. Measure flour correctly (spoon and level), and check your baking soda/powder.

Q: Can I use fresh pumpkin?
A: Yes, but roast and puree it first. Strain excess moisture to avoid a soggy cake.

Q: Can I skip the glaze?
A: Yes, but the maple glaze enhances flavor and appearance. Dust with powdered sugar as an alternative.

Q: Is this cake dairy-free?
A: The base recipe uses no dairy, but check your powdered sugar and milk in the glaze. Use plant-based milk for a dairy-free version.

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Final Thoughts: Embrace the Flavors of Autumn

The Pumpkin Coffee Cake with Maple Glaze is more than a dessert—it’s a sensory experience. With its tender crumb, warm spices, and silky maple finish, it captures the essence of fall in every bite. Whether you’re enjoying it with family, sharing it at a holiday table, or savoring a quiet morning with coffee, this cake brings comfort and joy.

Simple to make, endlessly adaptable, and deeply satisfying, it’s a recipe that deserves a permanent spot in your seasonal rotation. So preheat your oven, grab a can of pumpkin, and let the cozy aromas of autumn fill your home.

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