Pumpkin Spice Coffee Cake with Maple Glaze is a comforting seasonal delight that captures the warm, cozy flavors of autumn in every bite. This cake features moist, tender layers infused with pumpkin puree and classic fall spices like cinnamon, nutmeg, and cloves, creating a rich and aromatic base. The crowning glory is a sweet, glossy maple glaze that adds a subtle, natural sweetness and a touch of elegance to the rustic cake. Perfect for breakfast, brunch, or an afternoon treat, this coffee cake combines familiar fall ingredients in a way that brings warmth and nostalgia, making it a beloved staple during cooler months and holiday gatherings.

The History of Pumpkin Spice Coffee Cake

Coffee cake has roots in European baking traditions, evolving over centuries from simple crumb-topped cakes served alongside morning coffee or tea. Pumpkin, a native North American ingredient, became widely popular in fall desserts due to its natural sweetness, moisture, and ability to pair beautifully with warming spices. The combination of pumpkin and spice in baked goods traces back to early American settlers who utilized seasonal harvests and local spices to create comforting dishes. The concept of adding a glaze, particularly maple, reflects North America’s rich tradition of maple syrup production, merging regional flavors in one decadent treat. Over time, pumpkin spice coffee cake has become synonymous with fall celebrations, Thanksgiving tables, and cozy moments shared with loved ones.

Ingredients Breakdown

Pumpkin Puree: Provides moisture, subtle sweetness, and that signature autumn flavor.
All-Purpose Flour: Forms the structure of the cake, creating a tender crumb.
Brown Sugar and Granulated Sugar: Add sweetness and help achieve a moist texture, with brown sugar contributing a deeper, caramel-like flavor.
Eggs: Bind ingredients together and add richness.
Vegetable Oil or Butter: Adds moisture and richness, contributing to a soft crumb.
Baking Powder and Baking Soda: Leavening agents that help the cake rise and maintain lightness.
Spices (Cinnamon, Nutmeg, Cloves, Ginger): Provide the characteristic warm and aromatic pumpkin spice flavor.
Salt: Balances sweetness and enhances the overall flavor.
Vanilla Extract: Adds depth and rounds out the flavors.
Maple Syrup: Used in the glaze for natural sweetness and a distinct maple flavor.
Powdered Sugar: Forms the base of the glaze, giving it smooth texture and sweetness.
Milk or Cream: Helps achieve the desired consistency for the glaze.

Step-by-Step Recipe

Preheat the oven to 350°F (175°C) and grease or line a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spices until well combined.
In a large bowl, beat the eggs with brown sugar and granulated sugar until creamy and slightly fluffy.
Add vegetable oil (or melted butter), pumpkin puree, and vanilla extract, mixing well to combine.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the surface.
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool completely in the pan.
Prepare the maple glaze by whisking powdered sugar, maple syrup, and a small amount of milk or cream until smooth and pourable. Adjust the consistency as needed.
Drizzle the maple glaze evenly over the cooled cake before serving.

Tips for the Perfect Pumpkin Spice Coffee Cake

Use fresh pumpkin puree or high-quality canned puree for the best flavor and moisture. Make sure all ingredients are at room temperature for even mixing. Do not overmix the batter to avoid a dense cake—mix just until the flour is incorporated. Check doneness early, as ovens vary. For an extra touch, sprinkle chopped nuts or a streusel topping before baking for crunch and texture. Let the cake cool completely before glazing to prevent the glaze from melting and running off. Store the cake covered at room temperature or refrigerate to keep it fresh longer.

Variations and Customizations

Add a crumbly streusel topping made with brown sugar, flour, butter, and cinnamon for a classic coffee cake texture contrast. Incorporate chopped pecans or walnuts into the batter or streusel for added crunch. Use cream cheese frosting or a cream cheese swirl inside the batter for richness. Substitute pumpkin with butternut squash puree for a twist on flavor. Make it vegan by using flax eggs and dairy-free substitutes for butter and milk. Add orange zest or a splash of bourbon to the glaze for a unique flavor dimension. Serve warm with whipped cream or vanilla ice cream for a dessert version.

Health Considerations and Nutritional Value

Pumpkin is low in calories and rich in vitamins A and C, fiber, and antioxidants, making it a nutritious addition to this indulgent treat. However, the cake also contains sugars, fats, and refined flour, which increase calorie and carbohydrate content. Using vegetable oil or butter adds saturated fat, so moderation is key, especially for those monitoring fat intake. Maple syrup provides natural sweetness but is still a source of sugar. Substitutions like using whole wheat flour, reducing sugar, or incorporating unsweetened applesauce can lighten the recipe without sacrificing flavor. This cake is not suitable for gluten-free or vegan diets unless modifications are made. Overall, it should be enjoyed as an occasional treat within a balanced diet.

FAQ

Q: Can I use canned pumpkin for this recipe?
A: Yes, canned pumpkin puree works perfectly and is convenient. Avoid pumpkin pie filling, which contains added spices and sugar.

Q: How should I store leftover coffee cake?
A: Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. It can also be frozen for longer storage.

Q: Can I make this recipe gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.

Q: Can I skip the maple glaze?
A: Absolutely, the cake is delicious on its own. The glaze adds sweetness and a lovely finish but is optional.

Q: How do I make the glaze thicker or thinner?
A: Adjust thickness by adding more powdered sugar to thicken or a little more milk/cream to thin until you reach the desired consistency.

Pumpkin Spice Coffee Cake with Maple Glaze

Pumpkin Spice Coffee Cake with Maple Glaze delivers a moist, warmly spiced autumn treat topped with a sweet and glossy maple finish, perfect for cozy mornings or festive gatherings. Its rich flavors and tender crumb combine classic seasonal ingredients in an irresistible and comforting baked delight.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Servings 8

Ingredients

For the Crumb Topping:

1 cup 120g all-purpose flour
1/2 cup 57g pecans, roughly chopped
1/2 cup 106g packed light brown sugar
1/4 teaspoon salt
1/2 cup 113g unsalted butter, melted

For the Filling:

1/3 cup 71g packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder regular or Dutch-process, both work well

For the Cake:

2/3 cup 151ml vegetable or canola oil
1/2 cup 113g full-fat sour cream, at room temperature
2 and 1/2 tablespoons 35ml regular molasses (not blackstrap)
2 large eggs lightly beaten and at room temperature
2 teaspoons vanilla extract
1 cup 213g packed light brown sugar
1 and 1/4 cups 312g pumpkin puree (not pumpkin pie filling)
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups 240g all-purpose flour

For the Glaze:

1/2 cup 57g sifted confectioners’ sugar
2 tablespoons 28ml pure maple syrup (not pancake syrup)
1/2 tablespoon 7ml milk
1 teaspoon vanilla extract

Instructions

For the Crumb Topping: In a medium bowl, mix together the flour, pecans, brown sugar, and salt. Pour in the melted butter and stir just until everything is combined. Set the mixture aside while you prepare the rest of the recipe. As it sits, the butter will be absorbed, making the topping more crumbly and ready to use.
For the Filling: In another medium bowl, combine the brown sugar, cinnamon, and cocoa powder until evenly mixed. Set this aside until you’re ready to use it.
For the Cake: Preheat the oven to 350°F. Line an 8- or 9-inch square metal baking pan with parchment paper, leaving two sides with overlapping edges for easy removal. Spray the parchment paper and any exposed areas of the pan with nonstick baking spray. Set aside. (Note: if using a glass or ceramic pan, you may need to increase the baking time.) In a large bowl, whisk together the oil, sour cream, molasses, eggs, vanilla extract, brown sugar, pumpkin puree, spices, salt, baking powder, and baking soda until the mixture is smooth. Using a rubber spatula, gently fold in the flour until just combined and smooth. Avoid overmixing. Spread half of the batter evenly into the prepared pan, pressing it out to the edges. Sprinkle the filling evenly over the batter layer. Carefully spread the remaining batter over the filling, smoothing it out. Then evenly sprinkle the crumb topping over the entire surface. Bake for 55 to 60 minutes, or until the crumbs turn golden brown and appear dry, and a toothpick inserted in the center comes out clean. Remove the cake from the oven and transfer it to a wire rack to cool completely before lifting it from the pan, slicing into squares, and serving—perfect alongside a cup of coffee!
For the Glaze: In a medium bowl, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla extract. If the glaze is too thick to drizzle, add an additional teaspoon of milk, a little at a time, until the desired consistency is reached. Drizzle the glaze over the cooled cake and let it set for about 5 minutes before serving.

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