Description
A moist and flavorful Maple Cinnamon Pumpkin Coffee Cake with warm spices, pumpkin puree, and a crunchy streusel topping. Perfect for fall mornings, gatherings, or as a sweet treat.
Ingredients
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
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
For the Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted
Instructions
- Preheat 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 flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream granulated sugar, brown sugar, and softened butter in a large bowl until light and fluffy.
- Add eggs one at a time, beating after each. Mix in pumpkin puree, maple syrup, and vanilla extract.
- Gradually alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared baking dish.
- In a small bowl, combine flour, brown sugar, cinnamon, and melted butter to make the streusel. Sprinkle evenly over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Optionally, drizzle with maple syrup for extra sweetness.
Notes
For added crunch, stir chopped nuts into the streusel.
Ensure pumpkin puree is not overly watery for the best texture.
Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 slices
- Calories: 280 kcal
