If you’re craving a cozy, aromatic treat that feels like a warm hug on a plate, the Maple Cinnamon Pumpkin Coffee Cake Recipe is everything you never knew you needed. This delightful coffee cake combines the rustic sweetness of pure maple syrup, the comforting spices of cinnamon and nutmeg, and the moist richness of pumpkin puree for a breakfast or snack that’s simply irresistible. Whether you’re welcoming guests for a casual brunch or just want a moment of autumnal bliss any time of day, this recipe hits all the right notes with a tender crumb and a buttery crumble topping.
Ingredients You’ll Need
This recipe balances pantry staples with a few seasonal surprises, making it wonderfully straightforward while packing a burst of flavor and texture. Each ingredient plays its part, from the creamy pumpkin puree that keeps the cake moist, to the warm spices that invite those cozy fall vibes right into your kitchen.
- All-purpose flour: The base of the cake, providing structure and that perfect tender crumb.
- Baking powder and baking soda: These leavening agents give the cake its light, fluffy texture.
- Salt: Enhances all the flavors, balancing sweetness and spice beautifully.
- Ground cinnamon, nutmeg, and ginger: The classic pumpkin spice trio that brings warmth and depth.
- Granulated and brown sugar: A beautiful mix that adds sweetness and a subtle molasses note.
- Unsalted butter: Softened for the batter and melted for the streusel, it melts into golden richness.
- Eggs: Bind everything together while adding moisture and lift.
- Pumpkin puree: The star ingredient that adds moisture, flavor, and that iconic orange hue.
- Pure maple syrup: Adds natural sweetness and a lovely aroma, underscoring the maple theme.
- Vanilla extract: Enhances the spices and sweetness for a well-rounded flavor profile.
- Milk: Balances the batter’s consistency, keeping it smooth and tender.
How to Make Maple Cinnamon Pumpkin Coffee Cake Recipe
Step 1: Preheat and Prepare
Start your cozy baking adventure by preheating your oven to 350°F (175°C). Grease an 8-by-8-inch baking dish or line it with parchment paper to make sure your cake releases effortlessly once baked. This little step saves a lot of stress later on!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and the warm spices of cinnamon, nutmeg, and ginger. This blend is what creates the perfect spiced foundation for your cake.
Step 3: Cream Butter and Sugars
In a large bowl, cream together granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy—this process traps air that helps your cake rise beautifully. It also sets the stage for that melt-in-your-mouth texture.
Step 4: Incorporate Eggs and Pumpkin
Add eggs one at a time, mixing well after each addition to keep the batter smooth. Then fold in the pumpkin puree, maple syrup, and vanilla extract, infusing the batter with moisture and that unmistakable fall flavor.
Step 5: Combine Dry and Wet Mixtures
Alternately add the dry ingredients mixture and the milk to the wet batter, starting and finishing with the dry ingredients. Mix gently until just combined to avoid overworking the batter and ending up with a dense cake.
Step 6: Prepare and Sprinkle the Streusel
Pour the batter into your prepared pan. Then mix together the streusel topping ingredients—flour, brown sugar, cinnamon, and melted butter—in a small bowl until crumbly. Sprinkle this generously over the batter for that iconic crunchy, buttery topping.
Step 7: Bake to Perfection
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen by this point is pure magic, a preview of the delicious treat about to be enjoyed.
Step 8: Cool and Optional Drizzle
Allow the cake to cool slightly for the best texture and flavor. If you want to take it over the top, drizzle a little extra pure maple syrup over the warm cake just before serving to amplify the maple goodness.
How to Serve Maple Cinnamon Pumpkin Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar can add a delicate sweetness and an elegant touch, while a few toasted pecans or walnuts scattered on top can elevate the texture and bring out nutty flavors that complement the pumpkin spice beautifully.
Side Dishes
This coffee cake pairs wonderfully with a classic cup of hot coffee or spiced chai tea. For a complete breakfast, serve alongside creamy Greek yogurt and fresh fruit to balance the sweetness with some tang and freshness.
Creative Ways to Present
If you want to impress guests, cut the cake into squares and stack them with whipped cream and a drizzle of maple syrup between layers for a charming mini trifle. Alternatively, serve warm slices with a scoop of vanilla ice cream for a dessert twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days, or refrigerate for up to a week. This keeps the cake moist and flavorful.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake (well-wrapped in plastic and foil) and freeze for up to three months. Thaw overnight in the fridge when you’re ready to enjoy.
Reheating
Warm your cake slices gently in the microwave for 15-20 seconds or in a low oven (about 300°F) for 10 minutes to revive that fresh-baked softness and bring out the spices all over again.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually preferred for the consistent moisture and smooth texture it provides.
Is it possible to make this recipe dairy-free?
Yes, just substitute the butter with a non-dairy alternative like coconut oil or vegan butter, and use a plant-based milk such as almond or oat milk. The cake will still taste amazing.
How do I know when the cake is fully baked?
The best way is the toothpick test—insert a toothpick in the center, and if it comes out clean or with just a few moist crumbs, your cake is ready.
Can I double the recipe for a bigger crowd?
Definitely! Just remember to use a larger baking pan and adjust the baking time accordingly, checking for doneness with the toothpick as you go.
What makes the streusel topping so special?
The streusel adds a wonderful crunchy contrast to the tender cake underneath. The cinnamon and brown sugar in the topping echo the cake’s spices and sweetness, making every bite extra satisfying.
Final Thoughts
You really cannot go wrong with this Maple Cinnamon Pumpkin Coffee Cake Recipe—it’s the perfect way to celebrate cozy mornings and crisp afternoons in the most delicious way possible. So gather your ingredients, get comfy in the kitchen, and treat yourself or your loved ones to a slice of autumn warmth anytime you like. Trust me, once you try it, this recipe will quickly become a beloved staple.
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Maple Cinnamon Pumpkin Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist and flavorful dessert perfect for fall gatherings or a cozy morning treat. Infused with warm spices like cinnamon, nutmeg, and ginger, it combines a tender pumpkin-flavored cake base with a sweet, buttery cinnamon streusel topping. Finished with an optional drizzle of pure maple syrup, this coffee cake balances sweetness and spice beautifully and pairs perfectly with your morning coffee or afternoon tea.
Ingredients
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix dry ingredients for cake: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set this mixture aside.
- Cream sugars and butter: In a large bowl, beat the granulated sugar, brown sugar, and softened butter together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add eggs and wet ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in pumpkin puree, pure maple syrup, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture alternately with the milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
- Pour batter into dish: Transfer the batter into your prepared baking dish, spreading it evenly.
- Prepare streusel topping: In a small bowl, combine flour, brown sugar, and ground cinnamon. Pour in the melted butter and mix until crumbly to create the streusel topping.
- Add streusel and bake: Sprinkle the streusel evenly over the batter in the baking dish. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool slightly before serving. For extra flavor and sweetness, optionally drizzle with additional maple syrup before slicing and serving.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- Let the cake cool adequately before slicing to prevent crumbling.
- The streusel topping can be adjusted for more or less sweetness according to preference.
- Drizzling additional maple syrup adds moisture and enhances the pumpkin and cinnamon flavors.
- Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
