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
Scale
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.
