Maple Glazed Pumpkin Coffee Cake
This post may contain affiliate links. Read our disclosure policy.
It’s officially pumpkin week, and I couldn’t be more excited! I’ve lined up some delicious pumpkin-inspired recipes to share with you, and we’re kicking things off with a true seasonal showstopper: Maple Glazed Pumpkin Coffee Cake.
Fall has always been my favorite time of year—the crisp air, the colorful leaves, and of course, the food. Pumpkin recipes are at the heart of what makes this season feel so special. There’s just something about the warm spices and comforting flavors of pumpkin that instantly says autumn has arrived.
Now, I’ve heard whispers about a possible pumpkin shortage this year, so if you’re as pumpkin-obsessed as I am, you might want to stock up on a few extra cans. That way, you’ll be ready to whip up all your favorite fall treats without missing a beat.
To start the week, I couldn’t resist sharing this coffee cake. It’s everything you want in a fall dessert (or breakfast treat, if we’re being honest). The cake itself is moist, tender, and full of fall flavors. A buttery cinnamon streusel adds just the right amount of crunch, with walnuts tucked in for a nutty bite that balances the sweetness.
But here’s where this coffee cake really shines: the maple glaze. While the streusel alone would make this cake delicious, the drizzle of sweet, maple-flavored icing takes it over the top. It soaks into the crumbly topping and adds a rich, cozy sweetness that pairs perfectly with the pumpkin and spice.
This is the kind of recipe that feels right at home on a fall brunch table, at a holiday gathering, or simply with a hot cup of coffee on a chilly morning. Once you try it, I’m confident it will become one of those recipes you look forward to making year after year.
Ingredients for Maple Glazed Pumpkin Coffee Cake
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- SALT
- EGG
- BUTTER
- MILK
- PUMPKIN PUREE
- PUMPKIN PIE SPICE
- WALNUTS
- BROWN SUGAR
- CINNAMON
- POWDERED SUGAR
- MAPLE FLAVORING
Instructions for Maple Glazed Pumpkin Coffee Cake Recipe
Preheat the oven – Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Make the batter – In a large bowl, whisk the dry ingredients together: flour, sugar, baking powder, and salt. Add the egg, melted butter, milk, pumpkin purée, and pumpkin pie spice. Beat until just combined—be careful not to overmix, as this keeps the cake tender.
Prepare the base – Pour batter evenly into the prepared pan. Sprinkle the chopped walnuts over the top of the batter for a nutty crunch.
Mix the streusel – In a separate bowl, combine the streusel ingredients (butter, flour, sugar, and cinnamon). Use a pastry blender, fork, or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. Sprinkle the streusel mixture evenly over the cake batter.
Bake – Place the pan in the oven and bake for 40–45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Cool and glaze – Allow the cake to cool slightly. In a small bowl, whisk together the glaze ingredients until smooth. Drizzle the glaze generously over the warm coffee cake.
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes! You can bake the cake a day in advance. Once cooled, cover it tightly and store at room temperature. Add the glaze just before serving for the freshest look and flavor.
How should I store leftovers?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze (without glaze) for up to 2 months. Thaw and glaze before serving.
Can I substitute the nuts?
Yes! Pecans or almonds work beautifully in place of walnuts. If you prefer a nut-free version, simply leave them out—the cake will still be delicious.
Do I have to add the glaze?
The glaze is optional, but it really elevates the cake. Without it, you’ll still have a moist, spiced pumpkin coffee cake with a crunchy streusel topping. With it, you’ll get that extra layer of sweetness and maple flavor that makes the cake special.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. Be careful not to overbake, as that can dry it out.
Can I bake this in a smaller pan?
Yes, you can bake it in a 9-inch square pan for a thicker cake. Just add a few extra minutes to the bake time and check for doneness with a toothpick.
FOR MORE RECIPES LIKE THIS, TRY:
Maple Glazed Pumpkin Coffee Cake
Real Mom Kitchen
Equipment
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 egg
- ⅓ cup butter softened
- ½ cup milk
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- ½ cup walnuts
Streusel Topping:
- ¼ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup cold butter cut into pieces
Glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
- ½ tsp maple flavoring
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees.
- In a bowl, whisk together the flour, sugar, baking powder, salt. Then beat in the egg, butter, milk, pumpkin and pumpkin pie spice until just blended.
- Pour into a greased 9×13 inch pan and sprinkle with the walnuts.
- In another bowl, blend the streusel ingredients together with a pastry blender until crumbly. Sprinkle evenly over cake batter.
- Bake at 350 degrees for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Combine the glaze ingredients together and drizzle over the coffee cake. Serves 9.
Nutrition
Recipe adapted from The Gunny Sack.
