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Cozy Pumpkin Streusel Coffee Cake with Maple Glaze

pumpkin streusel coffee cake - featured image
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A moist, balanced pumpkin coffee cake with a crunchy streusel topping and a rich maple glaze, designed to evoke the comfort of autumn memories.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup (65g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 3 tablespoons unsalted butter, cold and cubed (for streusel)
  • ½ cup (60g) powdered sugar (for glaze)
  • 2 tablespoons real maple syrup (for glaze)
  • 1–2 teaspoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and lightly dust with flour.
  2. In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, then add pumpkin puree and beat until just combined.
  5. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
  7. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping over batter and press down slightly.
  8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
  9. While cake bakes, whisk powdered sugar, maple syrup, and milk until smooth. Adjust consistency with more milk or sugar if needed.
  10. Cool cake in pan for 10 minutes, then transfer to a cooling rack. Once cool to the touch, drizzle with maple glaze and let set before slicing.

Notes

Ensure butter is cold for the streusel to create crunchy crumbs. Do not overmix the batter to avoid a dense cake. If using fresh pumpkin, drain well to remove excess water. Glaze only after the cake is completely cool.

Nutrition

Keywords: pumpkin coffee cake, streusel topping, maple glaze, fall baking, autumn dessert, pumpkin spice, comfort food

Find it online: https://coracooks.com/cozy-pumpkin-streusel-coffee-cake-with-maple-glaze/