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Side view of a slice of pumpkin coffee cake with a streusel and glaze on top.
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Pumpkin Coffee Cake with Maple Glaze

This Pumpkin Coffee Cake is soft, fluffy, and layered with cozy fall flavors. A cinnamon-sugar swirl runs through the middle, topped with a buttery streusel and finished with a sweet maple glaze!
Author: Nikki Lee
Servings: 9 slices
Prep Time 20 minutes
Cook Time 45 minutes
Cool Time 15 minutes

Ingredients

For the Cinnamon Ribbon

  • ¼ cup light brown sugar packed
  • 2 teaspoons ground cinnamon

For the Streusel Topping

  • ¾ cup all-purpose flour
  • ⅓ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter melted

For the Pumpkin Cake

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter melted
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • ⅓ cup sour cream

For the Maple Glaze

  • ¾ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1-2 teaspoons milk or cream as needed

Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper and set aside.
  • For the cinnamon ribbon: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
  • For the streusel topping: Combine the flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until clumps form. Set aside.

For the Pumpkin Cake Batter:

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In a separate large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, pumpkin, and sour cream. Mix until well combined.
  • Gradually mix in the dry ingredients until just combined, do not overmix.
  • Pour half of the pumpkin batter into the prepared pan and spread evenly. Sprinkle all of the cinnamon ribbon evenly over the batter. Add the remaining batter on top and smooth it out. Sprinkle the streusel topping evenly over the batter.
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes before glazing.
  • For the glaze: Whisk together the powdered sugar, maple syrup, and just enough milk to reach a pourable consistency. Drizzle over the slightly warm coffee cake. Slice and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature or microwave for 10–15 seconds to soften before serving. This cake can also be frozen for up to 2 months. Thaw and add glaze before serving.

Nutrition

Serving: 1slice | Calories: 533kcal | Carbohydrates: 86g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 267mg | Potassium: 174mg | Fiber: 2g | Sugar: 56g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg

Find it online:

www.soulfullymade.com/pumpkin-coffee-cake/