If fall had a flavor, it would taste exactly like this Maple Streusel Pumpkin Cake — soft, moist, warmly spiced, and topped with a buttery maple crumb that melts in your mouth. This dessert is everything you love about autumn baked into one irresistible cake: rich pumpkin, cozy spices, crunchy streusel, and a drizzle of maple glaze that ties it all together.

Whether you serve it for breakfast, brunch, or dessert, this pumpkin cake is the perfect way to celebrate the season. It’s easy to make, incredibly moist, and packed with the comforting flavors of pumpkin, cinnamon, and maple.

Why You’ll Love This Recipe

🎃 Perfectly moist and tender – Pumpkin puree keeps the crumb soft and rich.
🍁 Maple streusel topping – Buttery, crunchy, and infused with maple sweetness.
🌰 Warm fall spices – Cinnamon, nutmeg, and cloves for that cozy, seasonal aroma.
☕ Versatile treat – Enjoy with morning coffee or as a comforting fall dessert.
🧁 Simple ingredients – Made with pantry staples and ready in under an hour!

This Maple Streusel Pumpkin Cake is the kind of recipe that fills your home with the scent of fall — comforting, nostalgic, and impossible to resist.

Ingredients You’ll Need

For the Pumpkin Cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree (not pumpkin pie filling)

¾ cup pure maple syrup
½ cup melted coconut oil (or vegetable oil)
2 large eggs

1 teaspoon vanilla extract
⅓ cup milk or buttermilk

For the Maple Streusel Topping

¾ cup all-purpose flour

½ cup brown sugar
½ cup chopped pecans or walnuts (optional)
½ teaspoon cinnamon

¼ cup cold butter, cubed
2 tablespoons pure maple syrup

For the Maple Glaze (optional but recommended!)

½ cup powdered sugar

2 tablespoons pure maple syrup
1 teaspoon milk (as needed for consistency)

How to Make Maple Streusel Pumpkin Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan (or line with parchment paper for easy removal).

Step 2: Make the Streusel Topping

In a small bowl, combine flour, brown sugar, pecans, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture looks crumbly. Drizzle in maple syrup and stir until the streusel clumps together slightly.

Refrigerate while you prepare the cake batter.

Step 3: Mix the Pumpkin Batter

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

In another large bowl, combine pumpkin puree, maple syrup, melted coconut oil, eggs, vanilla, and milk. Whisk until smooth.

Gradually add the dry ingredients to the wet mixture and stir just until combined. Do not overmix — you want a soft, tender crumb.

Step 4: Assemble the Cake

Pour the pumpkin batter into the prepared pan and spread it evenly. Sprinkle the streusel topping over the batter. Press lightly to help it stick.

Step 5: Bake

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the kitchen will smell heavenly!

Allow the cake to cool for at least 15 minutes before glazing or serving.

Step 6: Add the Maple Glaze

In a small bowl, whisk together powdered sugar and maple syrup. Add a few drops of milk until you reach your desired consistency — smooth but slightly thick.

Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.

Tips for Success

🍂 Use pure pumpkin puree – Skip the sweetened pumpkin pie filling to control the flavor and moisture.
🍂 Don’t overmix the batter – Mix just until the ingredients are combined for a light, tender texture.
🍂 Chill your streusel – Cold butter creates that perfect crumbly, crunchy topping.
🍂 Use real maple syrup – It gives the cake a deeper, more authentic flavor than artificial syrups.
🍂 Let it cool before glazing – This prevents the glaze from melting into the cake.

Delicious Variations

🌰 Add nuts or seeds: Mix ½ cup of chopped pecans, walnuts, or pumpkin seeds into the batter for added texture.
🍫 Chocolate swirl: Swirl in ½ cup of melted chocolate or sprinkle chocolate chips over the batter before baking.
🍎 Apple twist: Fold in ½ cup of finely diced apples for extra fruitiness.
🥥 Coconut lover’s version: Use coconut milk in the batter and top with shredded coconut before baking.

How to Serve Maple Streusel Pumpkin Cake

This cake is perfect any time of day — from breakfast to dessert!

☕ Breakfast or Brunch: Serve warm with coffee or a pumpkin spice latte.
🍰 Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious treat.
🍁 Snack Time: Enjoy a slice on its own for a sweet, comforting pick-me-up.

Storage & Freezing Tips

🧊 To Store:
Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

❄️ To Freeze:
Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm slightly before serving.

Nutritional Information (Per Slice, Approximate)

Calories: 320
Fat: 14g

Carbohydrates: 45g
Sugar: 27g
Protein: 4g

(Values may vary depending on ingredients and serving size.)

Why You’ll Fall in Love with This Cake

The magic of this Maple Streusel Pumpkin Cake lies in its balance — the moist, lightly spiced pumpkin base contrasts beautifully with the crunchy, buttery streusel and the sweet, sticky maple glaze. Every bite offers warmth, comfort, and that unmistakable fall flavor.

It’s the kind of treat that makes you want to cozy up under a blanket with a cup of tea and savor each bite slowly. And best of all, it’s simple enough for beginners yet impressive enough for guests.

Perfect for Any Occasion

🎃 Thanksgiving Dessert Table: A wonderful alternative to pumpkin pie.
🍁 Fall Gatherings: Great for potlucks or seasonal bake sales.
☕ Coffee Mornings: Ideal with a steaming mug of coffee or tea.
🎂 Holiday Baking: Dress it up with whipped cream or sugared pecans for a festive touch.

Final Thoughts

This Maple Streusel Pumpkin Cake is everything cozy fall baking should be — easy, fragrant, and full of flavor. The maple syrup gives it a natural sweetness, the streusel adds the perfect crunch, and the pumpkin keeps it moist and tender.

It’s a must-try recipe for pumpkin lovers and anyone who craves a taste of autumn in every bite. Once you make it, it’s sure to become a seasonal favorite year after year. 🍁✨

Maple Streusel Pumpkin Cake

Author: WAFA LI

Print Recipe

Ingredients

For the cake:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 cup canned pumpkin puree (unsweetened)
• ⅓ cup vegetable oil or melted coconut oil
• 2 eggs
• 1 tsp vanilla extract

For the maple streusel topping:
• ½ cup old-fashioned oats (gluten-free if needed)
• ⅓ cup brown sugar
• 2 tbsp maple syrup
• 2 tbsp cold butter, cubed
• ½ tsp cinnamon
• Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8-inch round baking pan.

Make the cake: In a large bowl, whisk flour, sugars, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix pumpkin, oil, eggs, and vanilla until smooth.
Pour wet ingredients into dry and stir until just combined. Spread into the pan.

Make the streusel: In a small bowl, combine oats, brown sugar, maple syrup, cold butter, cinnamon, and salt. Use a fork or fingers to mix into crumbly clusters.
Sprinkle evenly over the batter.
Bake 35–40 minutes, until a toothpick comes out clean.

Let cool slightly before slicing. Serve warm with whipped cream or ice cream!

✨ Perfect for Thanksgiving, brunch, or cozy fall afternoons!

💡 Make ahead: Store covered at room temp for 3 days or refrigerate for up to 5. Reheat gently before serving.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 9 slices , Calories : 260 , Net Carbs: 34g , Fats: 12g , Protein: 4g