Pumpkin Coffee Cake with Maple Glaze: The Coziest Fall Breakfast Treat

As the leaves change and sweater weather rolls in, there’s nothing more comforting than the aroma of cinnamon, nutmeg, and pumpkin baking in the oven. This Pumpkin Coffee Cake with Maple Glaze is the ultimate autumn-inspired treat. Moist, fluffy, warmly spiced, and topped with a buttery streusel and a silky maple glaze — it’s everything you love about fall in one delicious bite.

Whether you serve it for breakfast, dessert, or a festive holiday brunch, this coffee cake is guaranteed to be a seasonal favorite. Pair it with your morning coffee or a steaming mug of chai for a cozy start to any day.

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Why You’ll Love This Pumpkin Coffee Cake

• 🍂 Soft, tender pumpkin cake with cozy spices
• 🧈 Cinnamon-brown sugar streusel that adds texture and warmth
• 🍁 Drizzled with maple glaze for a sweet, autumnal finish
• ⏱️ Simple ingredients and easy steps — ready in about 1 hour
• 🔁 Perfect make-ahead recipe for gatherings, brunch, or gifting

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Ingredients You’ll Need

This recipe uses pantry staples plus pumpkin purée and real maple syrup to create rich flavor and soft texture.

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For the Pumpkin Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 cup pumpkin purée (not pie filling)
• ½ cup sour cream or Greek yogurt
• 1 tsp vanilla extract

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For the Cinnamon Streusel Topping:

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 tbsp cold butter, cubed

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For the Maple Glaze:

• ½ cup powdered sugar
• 1–2 tbsp pure maple syrup
• ½ tsp vanilla extract
• 1–2 tsp milk or cream (as needed for thinning)

✅ Use 100% pure maple syrup for best flavor in the glaze.

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How to Make Pumpkin Coffee Cake with Maple Glaze

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Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).
• Grease and flour an 8×8-inch baking dish (or line with parchment paper).

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Step 2: Make the Streusel

In a small bowl:

1. Combine flour, brown sugar, cinnamon, and salt.
2. Add cold butter and use a fork or fingers to cut it in until crumbly.
3. Set aside in the fridge while you make the batter.

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Step 3: Mix the Pumpkin Cake Batter

1. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
2. In a separate large bowl, cream butter and brown sugar until light and fluffy (about 2 minutes).
3. Add eggs one at a time, beating well after each.
4. Mix in pumpkin, sour cream, and vanilla until smooth.
5. Gradually mix in the dry ingredients until just combined — do not overmix.

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Step 4: Assemble and Bake

1. Pour the batter into the prepared pan and smooth the top.
2. Sprinkle streusel evenly over the batter.
3. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for at least 20 minutes before glazing.

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Step 5: Drizzle with Maple Glaze

1. In a small bowl, whisk together powdered sugar, maple syrup, vanilla, and just enough milk to reach a drizzleable consistency.
2. Drizzle over cooled cake and let it set before slicing.

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Tips for the Best Pumpkin Coffee Cake

✅ Use room temperature ingredients for smooth batter
✅ Don’t overmix once flour is added — this keeps the cake light
✅ Chill streusel before using for better crumb texture
✅ Let cake cool before glazing to prevent melting the drizzle
✅ Store leftovers tightly covered to retain moisture

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Variations and Add-Ins

🍎 Apple Pumpkin Coffee Cake:

Add 1/2 cup finely diced apple to the batter.

🍫 Pumpkin Chocolate Chip:

Stir in 1/2 cup mini chocolate chips for a sweet twist.

🥜 Maple-Pecan Topping:

Mix chopped pecans into the streusel or sprinkle on top of the glaze.

🌾 Gluten-Free:

Use a 1:1 gluten-free flour blend and check that all other ingredients are certified gluten-free.

🥥 Dairy-Free:

Use vegan butter and plant-based yogurt in the cake and glaze.

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What to Serve With Pumpkin Coffee Cake

This cozy cake pairs beautifully with warm drinks and fall favorites:

• ☕ Fresh-brewed coffee or pumpkin spice latte
• 🍵 Chai tea or hot apple cider
• 🍳 Scrambled eggs and sausage for a savory brunch balance
• 🍨 A scoop of vanilla ice cream for a dessert twist

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Make-Ahead, Storage & Freezing Tips

🧊 Storage:

• Store covered at room temperature for 2 days, or refrigerate for up to 5 days.

❄️ Freezing:

• Freeze the baked and cooled cake (unglazed) tightly wrapped for up to 2 months.
• Thaw at room temp and glaze before serving.

🕒 Make-Ahead:

• Bake the night before and glaze just before serving for peak texture.

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Nutrition Info (Per Slice, 9 total)

• Calories: ~320
• Fat: 16g
• Carbohydrates: 40g
• Protein: 4g
• Sugar: 25g
• Fiber: 1g

🧮 Varies depending on glaze amount and optional toppings.

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FAQs

Can I use canned pumpkin pie filling?

No — use pure pumpkin purée. Pie filling is pre-sweetened and spiced, which will alter the texture and flavor.

Can I bake this in a loaf pan?

Yes, though it may require 10–15 more minutes of baking. Watch closely and test for doneness.

Can I double the recipe?

Yes! Double all ingredients and bake in a 9×13-inch pan for 45–50 minutes.

What if I don’t have maple syrup?

Use honey or milk in the glaze, but you’ll miss the rich, autumnal flavor maple brings.

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Why This Coffee Cake Works

• ✅ The pumpkin purée makes it ultra-moist and tender
• ✅ Brown sugar and warm spices bring out true fall flavor
• ✅ The streusel topping adds texture and buttery crunch
• ✅ Maple glaze elevates it from simple to bakery-worthy
• ✅ Works as breakfast, dessert, or a holiday table centerpiece

Whether you’re hosting brunch or baking for a cozy weekend at home, this Pumpkin Coffee Cake with Maple Glaze is the fall treat that everyone will remember — sweet, spiced, and made with love.

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Final Thoughts: A New Fall Favorite

Skip the boring boxed coffee cakes and treat yourself to the real flavor of fall with this Pumpkin Coffee Cake. It’s a celebration of the season — spiced, sweet, and perfect for sharing.

One bite and you’ll see why it’s destined to become your go-to pumpkin recipe for years to come.

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