Name: Maple Cinnamon Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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; ½ teaspoon ground ginger; ½ cup granulated sugar; ½ cup brown sugar; ½ cup unsalted butter, softened; 2 large eggs; ¾ cup pumpkin puree; ¼ cup pure maple syrup; 1 teaspoon vanilla extract; ½ cup milk; ½ cup all-purpose flour; ½ cup brown sugar; 1 teaspoon ground cinnamon; ¼ cup unsalted butter, melted

Maple Cinnamon Pumpkin Coffee Cake A moist and flavorful coffee cake infused with pumpkin, warm spices, and a hint of maple, topped with a crunchy cinnamon streusel. This recipe is perfect for cozy mornings, fall gatherings, or as a delightful treat to enjoy with your favorite cup of coffee.

Why You’ll Love This Recipe

Rich flavors of fall: The combination of pumpkin, cinnamon, and maple creates a warm, comforting taste.

Moist texture: Thanks to the pumpkin puree and just the right balance of wet ingredients, this coffee cake is tender and moist.

Easy to make: The simple steps make it an approachable recipe for bakers of all levels.

Versatile: Perfect for breakfast, brunch, or dessert.

Crowd-pleaser: A guaranteed hit for fall gatherings or when hosting friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

½ teaspoon ground ginger

2 large eggs

½ cup granulated sugar

½ cup brown sugar

¾ cup pumpkin puree

½ cup unsalted butter, softened

¼ cup pure maple syrup

1 teaspoon vanilla extract

½ cup milk

For the streusel topping:

½ cup all-purpose flour

½ cup brown sugar

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

Directions

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

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

In a large mixing bowl, cream the granulated sugar, brown sugar, and softened butter until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, maple syrup, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture, mixing until just combined.

Pour the batter into the prepared baking dish and spread evenly.

To make the streusel, mix the flour, brown sugar, cinnamon, and melted butter in a small bowl until crumbly. Sprinkle it evenly over the batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly before serving. Optionally, drizzle with additional maple syrup for extra sweetness.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 9 slices

Calories per serving: 280 kcal

Variations

Nutty twist: Add chopped pecans or walnuts to the streusel topping for extra crunch.

Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

Vegan adaptation: Replace the butter with a plant-based alternative, eggs with flax eggs, and milk with almond or oat milk.

Extra spice: Increase the cinnamon or add a pinch of allspice for more warmth.

Larger crowd: Double the recipe and bake in a 9×13-inch dish.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.

Reheating: Warm slices in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.

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FAQs

How can I tell when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s done.

Can I use fresh pumpkin puree?

Yes, fresh pumpkin puree works well. Ensure it’s not too watery by draining excess liquid before using.

What can I use instead of maple syrup?

Honey or agave syrup can be used as substitutes, but they may slightly alter the flavor.

Can I make this ahead of time?

Absolutely! Bake the cake a day in advance and store it covered at room temperature. Add optional syrup drizzle before serving.

Can I bake this in a different pan size?

Yes, a 9×9-inch pan will work, though baking time may be slightly shorter. Check for doneness around the 30-minute mark.

Conclusion

Maple Cinnamon Pumpkin Coffee Cake is a must-try for fall, offering the perfect balance of warm spices and sweet flavors. Whether for breakfast, a cozy dessert, or a treat for guests, this recipe is sure to impress. Bake it today and enjoy the comforting taste of autumn in every bite!

📖 Recipe: