Pumpkin Coffee Cake with Maple Glaze and Crumb Topping Recipe

If you’re on the hunt for a cozy, comforting dessert that screams fall vibes, you’ve got to try this Pumpkin Coffee Cake with Maple Glaze and Crumb Topping Recipe. I absolutely love how moist the pumpkin cake turns out, topped off with that awesome crumbly texture and the sweetest maple glaze drizzled right over. It’s one of those recipes that instantly makes your kitchen smell like autumn, and your whole family will go crazy for it—trust me!

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Ingredients You’ll Need

Getting the right ingredients is half the battle won. This recipe uses pantry staples along with pumpkin puree and maple syrup, so it’s easy to find everything and whip this up anytime that pumpkin craving hits.

• All-purpose flour: Provides structure but keeps the cake tender; make sure it’s fresh for the fluffiest crumb.
• Granulated sugar: Sweetens the cake without overpowering the pumpkin flavor.
• Baking soda & baking powder: These leavening agents help the cake rise nicely and stay soft.
• Salt: Enhances all the warm flavors and balances sweetness.
• Cinnamon, nutmeg, and cloves: Classic fall spices that give depth and that unmistakable pumpkin spice profile.
• Eggs: Bind everything together and add richness—don’t skip these!
• Pumpkin puree: The star ingredient that keeps the cake moist and gives it that gorgeous orange hue.
• Milk: Adds moisture and helps blend the ingredients smoothly.
• Canola or vegetable oil: Keeps the texture soft; I use canola because it’s neutral in flavor.
• Vanilla extract: Rounds out the flavors with a sweet, aromatic touch.
• Light brown sugar: For the crumb topping—adds extra chewiness and a hint of molasses flavor.
• Unsalted butter (room temperature): Key for that luxurious tender crumb in the topping.
• Confectioners’ sugar, maple syrup, milk, vanilla, and a pinch of salt: For the irresistible maple glaze that finishes the cake perfectly.

Variations

I love how versatile this Pumpkin Coffee Cake with Maple Glaze and Crumb Topping Recipe is—you can tweak it easily to suit your taste or dietary needs. Here are some of my favorite ways to make it uniquely yours.

• Add Nuts: I sometimes stir in chopped walnuts or pecans to the crumb topping for an extra crunch—my family loves the added texture.
• Gluten-Free Option: Swapping the flour for a gluten-free blend works surprisingly well; just make sure to add a little xanthan gum for structure.
• Spice It Up: If you prefer a punchier spice flavor, bump up the cinnamon or add cardamom for an intriguing twist I discovered at a fall potluck.
• Dairy-Free Modification: Use almond milk and coconut oil in place of milk and butter for a delicious dairy-free version that doesn’t skimp on flavor.

How to Make Pumpkin Coffee Cake with Maple Glaze and Crumb Topping Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F and lining a 9×9-inch pan with parchment paper—trust me, this makes cleanup so much easier. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until it’s evenly combined. Taking this extra moment really helps the spices distribute evenly, so every bite tastes balanced.

Step 2: Combine the Wet Ingredients

Make a little well in the center of your dry mix, then pour in the eggs, pumpkin puree, milk, vegetable oil, and vanilla extract. Whisk the wet ingredients together for about 30 seconds, then gently fold them into the dry ingredients using a spatula until just combined. Don’t overmix here; you want your cake tender and airy, not dense.

Step 3: Make the Crumb Topping

Now for my favorite part—the crumb topping! In the same bowl (because who wants extra dishes?), mix together flour, light brown sugar, cinnamon, and salt. Then, using a pastry cutter or your fingers, cut in the softened butter until the mixture looks like chunky crumbs. The key I learned is to leave some bigger lumps so you get that delightful crunchy texture on top.

Step 4: Assemble and Bake

Pour your pumpkin batter into the prepared pan, smoothing it out gently to the edges. Then sprinkle the crumb topping evenly over the top, covering every inch so you create that signature crunchy layer. Bake for 30 to 40 minutes—or until a knife stuck in the center comes out clean. I always start checking at 30 minutes to avoid overbaking and drying out the cake.

Step 5: Make the Maple Glaze and Finish

While the cake cools, whisk together confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt until smooth. If it’s too thick, add milk a teaspoon at a time; if too thin, add more sugar. I love how this maple glaze adds a touch of sweetness and looks so pretty drizzled on top. Once the cake is fully cool, pour the glaze over and slice into 16 squares. Serve with your favorite coffee and enjoy!

How to Serve Pumpkin Coffee Cake with Maple Glaze and Crumb Topping Recipe

Garnishes

I usually keep it simple and add a few whole pecans or a sprinkle of cinnamon on top of the glaze for presentation. Sometimes I dust a little extra cinnamon sugar for added sparkle—makes it look so inviting, especially if you’re serving guests.

Side Dishes

This pumpkin coffee cake is perfect alongside a steaming cup of your favorite coffee or chai tea. I also love pairing it with fresh fruit salad or yogurt for breakfast or brunch gatherings—it’s a crowd-pleaser that balances sweet and fresh flavors beautifully.

Creative Ways to Present

If you want to make it extra special for a holiday or brunch, serve the cake on a pretty cake stand with a small pot of maple syrup on the side for drizzling. You can also add edible flowers or small pumpkins around the serving plate for a festive touch that your friends will notice and appreciate.

Make Ahead and Storage

Storing Leftovers

I store any leftover pumpkin coffee cake tightly covered at room temperature for up to 2 days—just make sure the glaze has set completely before sealing it in to avoid stickiness. After that, I move it to the fridge to keep it fresh for another 3 days.

Freezing

I’ve frozen this cake successfully by slicing it first, then wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe container. It thaws beautifully overnight in the fridge and still tastes fresh, which is great for making ahead and enjoying later.

Reheating

To reheat, I microwave slices for about 15-20 seconds or warm them briefly in a 300°F oven for 5-7 minutes. This brings back that fresh-from-the-oven warmth without drying it out. Adding a little extra drizzle of maple syrup after warming is my secret touch!

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Maple Glaze and Crumb Topping Recipe has become one of my go-to treats during the cooler months. I discovered it when I really wanted a dessert that felt like a warm hug in cake form, and it totally delivers. Whether you’re baking for a casual weekend breakfast or a special autumn gathering, this cake brings that cozy seasonal spirit to any table. I can’t wait for you to try it—you’ll be as hooked as I am!

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