Best Pumpkin Coffee Cake with Maple Glaze Recipe

If you’re searching for a moist, warmly spiced dessert that’s perfect for breakfast or a cozy afternoon treat, look no further than this Pumpkin Coffee Cake with Maple Glaze. This recipe combines the rich flavors of pumpkin and fall spices with a soft, tender crumb that’s finished with a smooth, sweet maple drizzle. Whether you’re craving a seasonal indulgence or something new to impress your guests, the Pumpkin Coffee Cake with Maple Glaze offers the perfect balance of comforting flavors and irresistible texture.

Why You’ll Love This Recipe

• Perfectly moist texture: Thanks to pureed pumpkin and a touch of oil, this cake stays tender and moist every time.
• Warm fall spices: Cinnamon, nutmeg, and cloves provide that signature seasonal flavor that makes it so comforting.
• Easy maple glaze: The sweet, smooth drizzle enhances every bite without overpowering the pumpkin taste.
• Quick and straightforward: Simple ingredients and easy steps make it ideal for beginner bakers and busy mornings alike.
• Versatile treat: Perfect for breakfast, brunch, dessert, or a cozy snack alongside your favorite cup of coffee or tea.

Ingredients You’ll Need

This Pumpkin Coffee Cake with Maple Glaze recipe relies on simple pantry staples that come together to deliver remarkable flavor and texture. Every ingredient has a role—from the tender pumpkin puree adding moisture and color to the spices that build the classic pumpkin taste.

• All-purpose flour: Provides the structure needed for a soft crumb without being dense.
• Pumpkin puree: Adds natural moisture, vibrant color, and that iconic pumpkin flavor.
• Brown sugar: Brings a deep sweetness and subtle caramel notes to the batter.
• Vegetable oil: Keeps the cake tender and moist throughout baking.
• Eggs: Help bind ingredients and create that light, fluffy texture.
• Ground cinnamon, nutmeg, and cloves: Blend to create a cozy, warm spice profile.
• Baking powder and baking soda: Leaveners that ensure a nice rise and airy crumb.
• Vanilla extract: Enhances overall flavor with a sweet, fragrant note.
• Maple syrup: Key ingredient for the glaze that tops the cake with gentle sweetness.
• Powdered sugar: Used in the glaze for smooth texture and balanced sweetness.
• Milk (optional): Helps adjust glaze consistency for perfect drizzling.

Variations for Pumpkin Coffee Cake with Maple Glaze

Feel free to get creative and personalize this Pumpkin Coffee Cake with Maple Glaze recipe—it’s easy to adapt based on what you have or your dietary preferences. Here are some yummy ideas to make it your own.

• Nutty delight: Add chopped pecans or walnuts to the batter for a lovely crunch and nutty flavor.
• Gluten-free swap: Replace regular flour with a gluten-free all-purpose blend to make it suitable for gluten-sensitive diets.
• Spice it up: Increase the amount of cinnamon and add a pinch of ginger or cardamom for extra warmth and complexity.
• Dairy-free glaze: Use almond or oat milk in the maple glaze to make it dairy-free and vegan-friendly.
• Chocolate chip twist: Mix in dark chocolate chips to add a melty burst of chocolate with every bite.

How to Make Pumpkin Coffee Cake with Maple Glaze

Step 1: Prepare your ingredients

Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper for an easy release.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and a pinch of salt. This ensures your spices and leaveners are evenly distributed.

Step 3: Combine wet ingredients

In a large mixing bowl, beat together the brown sugar, oil, and eggs until smooth. Then stir in the pumpkin puree and vanilla extract until well incorporated.

Step 4: Bring it all together

Gradually add the dry ingredients to the wet mix, folding gently until just combined. Avoid overmixing to keep the cake tender and light.

Step 5: Bake and cool

Pour the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.

Step 6: Prepare the maple glaze

Mix powdered sugar with maple syrup and a splash of milk if needed, whisking until smooth and drizzle-ready.

Step 7: Glaze the cake

Drizzle the maple glaze over the cooled cake using a spoon or piping bag, letting it cascade down the sides for that beautiful, sweet finish.

Pro Tips for Making Pumpkin Coffee Cake with Maple Glaze

• Room temperature ingredients: Using eggs and oil at room temperature helps the batter come together smoothly.
• Don’t overmix: Mixing the dry and wet ingredients just until combined keeps the cake fluffy and soft.
• Check for doneness: Insert a toothpick into the center around the 35-minute mark to avoid overbaking and dryness.
• Use pure maple syrup: For the glaze, real maple syrup enhances authenticity and flavor compared to artificial syrups.
• Cool completely before glazing: This prevents the glaze from melting and running off too quickly, making it prettier and tastier.

How to Serve Pumpkin Coffee Cake with Maple Glaze

Garnishes

Add a sprinkle of chopped toasted nuts, a dusting of cinnamon, or even some edible flowers for an extra pop of color and texture.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of spiced chai, freshly brewed coffee, or a dollop of whipped cream to elevate your breakfast or dessert experience.

Creative Ways to Present

Try serving individual slices on rustic wooden boards or stack smaller squares in a dessert tower for an eye-catching fall-themed gathering centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.

Freezing

Wrap the cooled cake tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months—thaw overnight in the fridge before serving.

Reheating

Warm individual slices in the microwave for 15-20 seconds or let the cake sit in a warm oven for 10 minutes to revive that freshly baked taste.

FAQs

Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin puree works perfectly and is usually more convenient, just make sure it’s pure pumpkin without added spices.

Is this cake gluten-free?

The original recipe uses all-purpose flour, but you can easily substitute gluten-free flour blends to make it gluten-free.

Can I make this recipe vegan?

Absolutely, swap eggs for flax eggs and use a plant-based milk in the glaze to make it vegan-friendly without sacrificing flavor.

What if I don’t have maple syrup for the glaze?

Honey or agave syrup are great alternatives that provide a similar natural sweetness for the glaze.

How long does this cake stay fresh?

When stored properly, this Pumpkin Coffee Cake with Maple Glaze stays delicious for up to a week refrigerated and maintains quality well when frozen.

Final Thoughts

This Pumpkin Coffee Cake with Maple Glaze is a delicious way to embrace the flavors of fall or enjoy a comforting treat anytime you want a bit of sweetness with a spice kick. Its moist texture, warm spices, and luscious maple drizzle will quickly make it one of your favorites to bake and share. I can’t wait for you to try this recipe and experience the cozy, delightful taste for yourself!

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