Name: Pumpkin Coffee Cake with Maple Glaze Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 3/4 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon cloves; 2 eggs; 1 cup pumpkin puree; 1/3 cup milk; 1/2 cup canola (or vegetable) oil; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup light brown sugar, packed; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 cup confectioners’ sugar; 1 tablespoon maple syrup; 1 tablespoon milk; 1 teaspoon vanilla extract; Pinch of salt

If you’re craving a cozy, comforting treat that pairs perfectly with your morning coffee (or afternoon cup!), then you’ve got to try this Pumpkin Coffee Cake with Maple Glaze Recipe. I absolutely love how this cake comes out tender, warmly spiced, and topped with a crumble that’s baked to buttery perfection. And the maple glaze? Oh, it takes this cake to another level with a sweet, rich finish that you’ll find totally irresistible. Stick around because I’m sharing all my tips to make sure yours turns out just as perfect as mine does every single time.

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Why You’ll Love This Recipe

Perfectly Moist Texture: Pumpkin keeps the cake tender, never dry, perfect for snacking anytime.
Warm Autumn Flavors: Cinnamon, nutmeg, and cloves create that comforting fall vibe you’ll crave.
Simple Yet Stunning Maple Glaze: A sweet drizzle that’s easy to whip up but elevates the whole cake experience.
Crowd-Pleaser: Whether it’s breakfast, dessert, or a coffee break, this recipe always gets compliments.

A square pastry cut into nine smaller squares sits on white parchment paper over a dark wire cooling rack, which rests on a white marbled surface. The pastry has a crumbly brown streusel topping that looks crunchy and uneven, with white icing drizzled over it in thin, irregular lines. Around the edges, some crumbs are scattered, and two clear glasses filled with milk are partially visible at the top and left side of the image. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Coffee Cake with Maple Glaze, pumpkin coffee cake, fall coffee cake, Pumpkin spice cake, maple glaze dessert

Ingredients You’ll Need

Each ingredient here plays an important role in making this cake the perfect balance of fluffy and flavorful. I usually grab fresh spices for the best aroma, and don’t skimp on real pumpkin puree — it makes all the difference in texture and taste.

Flat lay of smooth pumpkin puree dollops, golden light brown sugar piles, warm cinnamon sticks, star anise, whole nutmeg, shiny unsalted butter cubes, glossy maple syrup drizzle, and creamy vanilla beans, all beautifully arranged with a scattering of raw all-purpose flour on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Coffee Cake with Maple Glaze, pumpkin coffee cake, fall coffee cake, Pumpkin spice cake, maple glaze dessert

All-purpose flour: The base of the cake and crumb; use fresh and sifted if you can.
Granulated sugar: Sweetens the cake without overpowering the spices.
Baking soda and baking powder: Both help with the rise; don’t skip either.
Salt: Balances sweetness and boosts flavor.
Cinnamon, nutmeg, cloves: Classic fall spices that make your kitchen smell amazing.
Eggs: Provide structure and richness; room temperature is best.
Pumpkin puree: Key to moisture and flavor – I prefer pure pumpkin, not pie filling.
Milk: Keeps the batter smooth and tender.
Canola or vegetable oil: Makes the cake moist; I usually go for neutral oils.
Vanilla extract: Adds warmth and depth to the flavor profile.
Light brown sugar: Adds moisture and a hint of molasses, especially in the crumb topping.
Unsalted butter: For the crumb topping—room temperature makes it easier to cut in.
Confectioners’ sugar: For the glaze; gives a silky sweet finish.
Maple syrup: The star sweetener in the glaze – real maple syrup, please!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I enjoy about this Pumpkin Coffee Cake with Maple Glaze Recipe is how easy it is to customize. Whether you’re watching sugar levels or want to add a little crunch, there’s always a way to make it your own.

Nuts or Pecans: I often sprinkle chopped walnuts or pecans into the crumb topping for extra texture — my family absolutely loves it.
Gluten-Free: I’ve swapped the all-purpose flour for a 1:1 gluten-free blend and it still turns out beautifully.
Spices: If you want to mix it up, try ginger or allspice instead of some cloves — it adds a little twist to the classic flavor.
Maple Glaze Only: For those who want less sweetness, you can skip the crumble and just do the maple glaze. Still delicious!

How to Make Pumpkin Coffee Cake with Maple Glaze Recipe

Step 1: Prep Your Pan and Dry Ingredients

First things first, preheat your oven to 350°F and grab a 9 x 9-inch pan. I like to line mine with parchment paper because it makes removing the cake super easy and prevents sticking. Next, mix together your dry ingredients — flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This dry mix is the foundation of the flavor, so make sure everything is evenly combined.

Step 2: Mix the Wet Ingredients and Combine

Make a well in the center of your dry ingredients, then pour in the eggs, pumpkin puree, milk, oil, and vanilla. Whisk these wet ingredients for about 30 seconds to blend, then gently fold them into the dry mix. Be careful not to overmix here—just fold until everything is combined. Overmixing can make the cake dense, and nobody wants that.

Step 3: Make the Crumb Topping

Pour the batter into your prepared pan, smoothing it out. Now, for the crumb topping: in the same bowl (because I’m all about minimal cleanup), mix flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture clumps together into pea-sized bits. Spread this crumb evenly on top of your pumpkin batter—it’s going to bake into the most irresistible crunchy layer.

Step 4: Bake and Cool

Bake the cake for 30-40 minutes, or until a knife inserted in the center comes out clean. I usually check at 30 minutes and if it needs a little more time, I keep an eye on it to prevent overbaking. Once out of the oven, let it cool completely on a wire rack before moving on to the glaze. The cooling step is crucial to keep the glaze from melting off or sliding right off your cake.

Step 5: Whip Up That Maple Glaze

While your cake cools, whisk together confectioners’ sugar, maple syrup, milk, vanilla, and a pinch of salt in a bowl. Adjust the consistency by adding more milk if it’s too thick or more sugar if it’s too thin—you want it pourable but not runny. Once your cake is fully cooled, drizzle the glaze on top and slice into 16 pieces. Serve up and watch the smiles appear!

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Pro Tips for Making Pumpkin Coffee Cake with Maple Glaze Recipe

Use Room Temperature Ingredients: Eggs and butter at room temp blend better, giving you a smoother batter and crumble topping.
Don’t Overmix the Batter: Folding the wet and dry ingredients until just combined keeps the crumb light and fluffy.
Test for Doneness Early: Start checking your cake at 30 minutes with a toothpick to avoid drying it out.
Cool Completely Before Glazing: Patience here prevents the glaze from melting into a puddle — trust me, it’s worth the wait!

How to Serve Pumpkin Coffee Cake with Maple Glaze Recipe

Pumpkin Coffee Cake with Maple Glaze Recipe - Serving

Garnishes

I like to keep it simple with a dusting of cinnamon or a handful of toasted chopped pecans on top of the glaze. It adds a little extra sparkle and crunch without competing with the sweetness of the maple glaze. If I’m feeling festive, a sprinkle of edible gold dust makes it a conversation starter!

Side Dishes

This cake pairs beautifully with a creamy latte or a chai tea latte. For brunch, I often serve it alongside scrambled eggs or a fruit salad to balance the richness. I’ve also enjoyed it with some sharp cheddar for an unexpected but tasty contrast.

Creative Ways to Present

For gatherings, I like to slice the cake into neat squares and serve on a rustic wooden board with little bowls of extra maple glaze and whipped cream on the side. It’s an easy way to let guests customize their slice. At Halloween parties, I’ve even piped a little maple glaze spider web on the top for fun!

Make Ahead and Storage

Storing Leftovers

I wrap any leftover cake tightly in plastic wrap and keep it at room temperature for up to two days, but honestly, it rarely lasts that long in my house. To keep the crumb topping crunchy, try to avoid refrigeration if you plan to eat it quick.

Freezing

I’ve had great success freezing this cake—just skip the glaze before freezing. Wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to three months. When you’re ready, thaw overnight in the fridge, then drizzle the glaze fresh before serving.

Reheating

The best way I’ve found is to warm individual slices in the microwave for 15-20 seconds, then add the glaze after reheating. This brings back the softness without melting the topping and glaze. You can also pop slices in a 300°F oven for 5-7 minutes if you prefer a gently toasted bite.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling is sweeter and often spiced, which can throw off the balance of your cake. I recommend using plain pumpkin puree to control the sugar and spice levels yourself for the best results.
How do I make sure the crumb topping is crunchy and doesn’t melt into the cake?

Use room temperature butter and cut it into the dry ingredients until the mixture forms pea-sized clumps. Avoid overbaking and cool the cake completely before glazing to keep that topping nice and crunchy.
Can I make this Pumpkin Coffee Cake ahead of time?

Absolutely! You can prepare the batter and crumb topping the night before, then bake fresh in the morning. Glaze the cake only after it’s cooled. This makes it perfect for busy mornings or holiday brunches.
What’s the best way to store leftover Pumpkin Coffee Cake with Maple Glaze?

Store leftovers wrapped tightly in plastic at room temperature for up to two days. For longer storage, freeze the cake (without the glaze), then thaw and add glaze fresh when serving.

Final Thoughts

This Pumpkin Coffee Cake with Maple Glaze Recipe is one of my go-to comfort bakes for fall and beyond. Every time I make it, the house fills with that spicy-sweet aroma that just makes you feel cozy inside. Plus, it’s easy enough for weekday mornings but elegant enough for guests. I truly believe you’ll enjoy this recipe as much as my family and friends do — it’s a slice of pumpkin-spiced heaven that’s ready whenever you are!