Pumpkin Spice Coffee Cake with Maple Glaze Recipe

If you’re looking for a cozy, crowd-pleasing treat that screams autumn in every bite, you’re gonna love this Pumpkin Spice Coffee Cake with Maple Glaze Recipe. I absolutely love how this cake turns out—moist, nicely spiced, and topped with a nutty brown sugar streusel plus a sweet, silky maple glaze. When I first tried this recipe, it quickly became my go-to for chilly weekend mornings and casual get-togethers with friends. Stick around and I’ll walk you through everything you need to know to make it just right.

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Ingredients You’ll Need

The magic in this Pumpkin Spice Coffee Cake with Maple Glaze Recipe lies in using familiar ingredients that harmonize beautifully. From the warm spices to the crunchy pecans and that luscious maple glaze, each element brings something special. Hint: fresh pumpkin puree is key for the best flavor, and don’t skip the sour cream—it makes all the difference in texture.

• Light Brown Sugar: For a caramel-y sweetness in both the streusel topping and cake batter.
• All-Purpose Flour: The base for the cake and streusel; measure carefully for the right texture.
• Pecans: Finely chopped to provide that toasty crunch in the streusel.
• Ground Cinnamon: The star spice that gives that unmistakable pumpkin spice flavor.
• Unsalted Butter: Melted for the topping, bringing richness and helping bind the streusel.
• Baking Powder and Baking Soda: Create the perfect rise and light crumb.
• Sea Salt: Just a pinch to brighten flavors and balance sweetness.
• Ground Ginger and Nutmeg: Essential warming spices that play well with cinnamon.
• Granulated Sugar: Adds sweetness and structure inside the cake.
• Pumpkin Puree: The heart of the cake—use pure pumpkin, not pumpkin pie filling.
• Vegetable Oil: Keeps the cake moist without weighing it down.
• Sour Cream: At room temperature; adds tenderness and richness to the cake.
• Large Eggs: Beaten to help bind everything together and provide structure.
• Powdered Sugar: For the maple glaze, sifted to avoid lumps.
• Maple Syrup: The natural sweetener for the glaze that complements the pumpkin spice perfectly.

Variations

I love making this Pumpkin Spice Coffee Cake with Maple Glaze Recipe my own by switching up toppings or adding mix-ins based on the season or mood. It’s so forgiving, you can easily tailor it to your taste, which makes baking more fun, don’t you think?

• Add Chocolate Chips: In one batch, I sprinkled mini chocolate chips in the batter, and my family went crazy for the chocolate-pumpkin combo.
• Use Walnuts or Almonds: If pecans aren’t your thing, finely chopped walnuts or almonds work beautifully in the streusel.
• Make It Vegan: I swapped eggs for flax eggs and used coconut yogurt instead of sour cream once—and it was still moist and delicious.
• Spice Floating: Sometimes I increase cinnamon to 1½ teaspoons for a punchier warmth.

How to Make Pumpkin Spice Coffee Cake with Maple Glaze Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Lightly spray the bottom of an 8-inch square metal pan with nonstick cooking spray to make sure your cake releases easily after baking. I like using metal pans here because they help the cake bake evenly and develop a slightly crisp edge.

Step 2: Mix the Brown Sugar Streusel

In a small bowl, combine ½ cup light brown sugar, ¼ cup all-purpose flour, finely chopped pecans, 1 teaspoon ground cinnamon, and 3 tablespoons melted unsalted butter. Use a fork to mix this together until crumbly and well combined. This streusel will add incredible texture and a sweet, nutty crunch on top of the finished cake.

Step 3: Mix Dry Ingredients

In a separate large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg. This is your spice-packed base that will flavor the entire cake.

Step 4: Combine Wet Ingredients

In another bowl, whisk together ½ cup light brown sugar, ½ cup granulated sugar, pumpkin puree, vegetable oil, sour cream at room temperature, and 2 beaten large eggs. This mixture is what makes the cake moist and tender. Make sure the sour cream isn’t cold; it helps everything blend smoothly.

Step 5: Put It All Together

Pour the wet ingredients into the bowl with dry ingredients and gently fold them together using a spatula until just combined. Don’t overmix here—overworking the batter can make the cake tough. Spread the batter evenly into your prepared pan, and then sprinkle the streusel mixture evenly on top.

Step 6: Bake and Cool

Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Oven times vary, so start checking around 30 minutes. Once baked, let the cake cool in the pan on a wire rack while you whip up the glaze.

Step 7: Whip Up the Maple Glaze

In a small bowl, whisk together ½ cup sifted powdered sugar and 2 tablespoons maple syrup until smooth. If it’s too thick, a tiny splash of milk can loosen it up. Drizzle the glaze over the cooled cake for a shiny, sweet finish that enhances every bite.

How to Serve Pumpkin Spice Coffee Cake with Maple Glaze Recipe

Garnishes

I like to sprinkle a few extra chopped pecans on top just before serving to amp up the crunch factor. Sometimes a light dusting of cinnamon or a few fresh cranberries add a festive touch, especially during the holidays.

Side Dishes

This cake is a star on its own but pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or a simple cup of your favorite coffee or chai tea. My family especially loves it alongside a creamy latte on brisk fall mornings.

Creative Ways to Present

For a get-together, I like to cut the cake into small squares and arrange them on a rustic wooden board with scattered pecans and little maple syrup bottles on the side—it makes for a charming, inviting spread. Wrapping single squares in parchment paper and tying with twine is a sweet way to gift neighbors or coworkers.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container at room temperature for up to 2 days—keeping it out of the fridge preserves the moist texture perfectly. If my kitchen gets warm, I’ll chill it but let it come back to room temp before serving.

Freezing

I’ve successfully frozen the whole cake (without glaze) wrapped tightly in plastic wrap and foil for up to 3 months. When I’m ready, I thaw it overnight in the fridge, then add glaze fresh. The texture stays great, and it’s such a time saver.

Reheating

For leftovers, I sprinkle a little water over the slice, pop it into the microwave for 15-20 seconds, and voila—moist, warm cake that tastes freshly baked. Adding glaze afterward keeps it irresistibly gooey.

FAQs

Final Thoughts

This Pumpkin Spice Coffee Cake with Maple Glaze Recipe is one I keep returning to every fall—and honestly, whenever I want that warm hug of spices and sweetness in cake form. It’s foolproof, delightfully moist, and just the right balance of cozy spices with a decadent but not overwhelming glaze. So go ahead and make this for your mornings, your friends, or Sunday brunch. I promise, you’ll get the same smiles and “Mmm!” sounds that make baking feel so worth it. Enjoy every bite!

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