This Cinnamon Streusel Pumpkin Coffee Cake is the perfect cozy treat for fall! Imagine a moist, perfectly spiced pumpkin cake, topped with a rich, crumbly cinnamon streusel, and finished with a sweet, buttery maple glaze that brings it all together. Whether you’re serving it at brunch or enjoying a slice with your afternoon coffee, this cake will quickly become a favorite in your household. With a balance of sweetness, spice, and a satisfying crunch, it’s the kind of dessert (or breakfast!) that warms you from the inside out. And the best part? It’s incredibly easy to make!
Why You’ll Love This Recipe
- Fall-inspired flavor combination that includes pumpkin, cinnamon, nutmeg, and cloves.
- A crunchy cinnamon-sugar streusel that adds texture and sweetness in every bite.
- Finished off with a luxurious maple glaze that ties everything together beautifully.
- A versatile recipe that works for breakfast, brunch, or dessert.
- This cake is so easy to make and is guaranteed to be a crowd-pleaser every time.
What Makes This Recipe Special?
If you’re a fan of pumpkin-flavored desserts, this recipe is a dream come true. The moist, soft pumpkin cake acts as the perfect base for the crumbly streusel topping, creating a delightful contrast in both texture and flavor. And of course, the maple glaze—rich and silky—adds a touch of sweetness that elevates the whole cake to a new level. It’s the ideal balance of spices, sweetness, and buttery richness, and it’s perfect for fall gatherings or cozy mornings.
Ingredients
- Butter
- Brown sugar
- Pumpkin purée
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground ginger
- Ground allspice
- Ground nutmeg
- Ground cloves
- Brown sugar (for streusel)
- White sugar (for streusel)
- Maple syrup
- Powdered sugar
- Milk or water (for thinning)
How to Make It Step-by-Step
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch or 9×13-inch baking pan. Line it with parchment paper, allowing some overhang for easy removal of the cake later.
- In a large mixing bowl, combine melted butter, brown sugar, pumpkin purée, and eggs. Whisk until smooth and well-combined.
- In another bowl, whisk together flour, baking powder, salt, and all the ground spices (cinnamon, ginger, allspice, nutmeg, and cloves).
- Gradually add the dry ingredients into the wet ingredients and stir just until combined. Be careful not to overmix.
- For the streusel topping, mix together flour, brown sugar, white sugar, and ground cinnamon. Add the melted butter and mix until the mixture is crumbly.
- Pour half of the batter into the prepared pan and spread it out evenly. Sprinkle half of the streusel topping over the batter. Then, add the remaining batter on top, spreading it out evenly. Finish by sprinkling the remaining streusel on top.
- Bake for 35–55 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Prepare the maple glaze by whisking together butter, powdered sugar, maple syrup, and vanilla extract (or maple extract). Add a splash of milk or water to thin the glaze to your desired consistency.
- Once the cake has cooled slightly, drizzle the maple glaze over the warm cake in a zigzag pattern. Let it set for about 10 minutes before slicing and serving.
Tips for Best Results
- Use room-temperature ingredients: For a smooth batter and better texture, make sure your eggs, butter, and pumpkin purée are at room temperature.
- Don’t overmix: Overmixing the batter can result in a dense, tough cake. Stir just until the dry ingredients are combined with the wet ingredients.
- For extra richness, try browning the butter before adding it to the glaze. It adds a nutty, complex flavor that pairs perfectly with the pumpkin cake.
- If you prefer a denser texture, you can add a tablespoon of sour cream or yogurt into the batter for added moisture.
Ingredient Substitutions & Variations
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder and other ingredients are also gluten-free.
- Dairy-Free Option: Use dairy-free butter and milk alternatives like almond milk or oat milk. This will make both the cake and glaze suitable for a vegan diet.
- Nuts: If you like a little extra crunch, feel free to fold in some chopped walnuts or pecans into the batter or sprinkle them on top with the streusel.
- Chocolate: For an indulgent twist, you can add chocolate chips (either dark or white) to the batter for a burst of sweetness.
Serving Suggestions
- Serve the cake warm or at room temperature. It pairs beautifully with a cup of hot coffee, spiced chai, or a hot chocolate.
- This coffee cake is the perfect addition to any brunch or holiday breakfast. It can also be served as a light dessert after a cozy family dinner.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Pairing Ideas (Drinks, Sides, etc.)
- Hot Beverages: Pair this cake with your favorite coffee, chai latte, or apple cider for a warm, comforting combo.
- Ice Cream: Vanilla, caramel, or cinnamon ice cream would be a delicious addition if you’re serving it for dessert.
- Fruits: A fresh fruit salad or sautéed cinnamon apples would make a lovely side to this cake.
How to Store and Reheat Leftovers
- Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 4 days. Be sure to keep the maple glaze separate if you have any leftover.
- Refrigeration: You can store the cake in the fridge for up to 5 days if you’d like it to stay fresh a bit longer.
- Reheating: To reheat, simply pop a slice in the microwave for about 20–30 seconds. It’ll taste like it just came out of the oven!
Make-Ahead and Freezer Tips
- Make-Ahead: You can make the batter a day ahead and store it in the fridge, or freeze the streusel topping in advance. Then, just assemble and bake the cake the next day.
- Freezing: This cake freezes wonderfully! Slice the cake into squares and wrap each slice individually in plastic wrap. Store in an airtight container or freezer bag for up to 3 months. To reheat, let the cake thaw and warm in the microwave.
Common Mistakes to Avoid
- Overmixing the batter: This is a common mistake that can result in a dense, heavy cake. Stir the ingredients just until combined for a light, fluffy texture.
- Not checking the cake’s doneness: Since ovens vary, always test the cake with a toothpick or cake tester before the suggested bake time is up. The toothpick should come out clean when inserted into the center.
- Not letting the glaze set: If you don’t allow the glaze to set, it will drip off the cake and won’t have that beautiful drizzled look. Be patient!
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, you can prepare the cake ahead of time and store it in an airtight container. Add the glaze just before serving.
Can I use a different type of pan?
Yes, you can use an 8-inch or 9-inch round or square pan, or even a loaf pan. Adjust the bake time accordingly.
Can I skip the streusel layer?
Absolutely! The cake will still be delicious without the streusel, but I highly recommend keeping it for that extra crunch.
What kind of glaze should I use?
The maple glaze is the star of the show, but if you’re short on time, a simple powdered sugar glaze works well too.
Cooking Tools You’ll Need
- 9×9 or 9×13-inch baking pan
- Mixing bowls (small and large)
- Whisk and spoon for mixing
- Toothpick or cake tester for checking doneness
- Parchment paper for easy cake removal
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup brown sugar (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 1/4 teaspoon salt (for streusel)
- 4 tablespoons unsalted butter, melted (for streusel)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons maple syrup (for glaze)
- 1-2 tablespoons milk or water (for thinning glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch or 9×13-inch baking pan.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk together pumpkin purée, vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- For the streusel, combine flour, brown sugar, cinnamon, and salt in a small bowl. Stir in the melted butter until the mixture becomes crumbly.
- Pour half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Add the remaining batter and top with the remaining streusel.
- Bake for 35-55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- While the cake is baking, prepare the glaze by whisking together powdered sugar, maple syrup, and milk or water until smooth.
- Once the cake has cooled slightly, drizzle the maple glaze over the top of the cake.
- Allow the glaze to set before slicing and serving the cake.
