Pumpkin Coffee Cake with Maple Glaze

Introduction

There’s something undeniably comforting about a slice of warm, spiced cake on a crisp autumn morning. If you’re looking to embrace the flavors of fall, this Pumpkin Coffee Cake with Maple Glaze is just what you need. It’s a delightful combination of moist pumpkin cake, rich spices, a crumbly pecan topping, and a sweet maple glaze that ties everything together. This cake is not only easy to make, but it also captures the essence of the season. Ready to bake a cake that will impress everyone? Let’s get started!

Why You Should Make Pumpkin Coffee Cake with Maple Glaze

Not only is this Pumpkin Coffee Cake with Maple Glaze delicious, but it’s also incredibly versatile. Whether you’re hosting a brunch, looking for a dessert to bring to a fall gathering, or simply craving something sweet with your coffee, this cake fits the bill perfectly. Plus, pumpkin is rich in vitamins and antioxidants, making this indulgence a bit more wholesome.

Ingredients You’ll Need

For the Crumb Topping:

To make the perfect crumb topping that adds a delicious crunch to every bite, gather these ingredients:

• 1 cup (120g) all-purpose flour
• 1/2 cup (57g) pecans, roughly chopped
• 1/2 cup (106g) light brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted

For the Filling:

The filling adds a surprise layer of flavor in the middle of the cake:

• 1/3 cup (71g) light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1 teaspoon unsweetened cocoa powder (regular or Dutch-process)

For the Cake:

This is the heart of your Pumpkin Coffee Cake and includes all the spices that make it special:

• 2/3 cup (151ml) vegetable or canola oil
• 1/2 cup (113g) full-fat sour cream, room temperature
• 2 and 1/2 tablespoons (35ml) regular molasses (not blackstrap)
• 2 large eggs, room temperature, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup (213g) light brown sugar, packed
• 1 and 1/4 cups (312g) pumpkin puree (not pumpkin pie filling)
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups (240g) all-purpose flour

For the Glaze:

The maple glaze adds the final touch of sweetness:

• 1/2 cup (57g) confectioners’ sugar, sifted
• 2 tablespoons (28ml) pure maple syrup (not pancake syrup)
• 1/2 tablespoon (7ml) milk
• 1 teaspoon vanilla extract

How to Make Pumpkin Coffee Cake with Maple Glaze

1. Prepare the Crumb Topping

In a medium bowl, combine the flour, pecans, brown sugar, and salt. Stir in the melted butter until the mixture forms a crumbly texture. Set aside while you prepare the rest of the recipe.

2. Mix the Filling

In another medium bowl, mix together the brown sugar, cinnamon, and cocoa powder until evenly combined. This will create a delicious swirl of flavor in the middle of your cake.

3. Make the Cake Batter

Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, allowing two sides to overhang. Spray with nonstick baking spray. In a large bowl, whisk together the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin puree, spices, salt, baking powder, and baking soda until smooth. Fold in the flour until just combined—do not overmix to keep the cake tender.

4. Assemble the Cake

Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the filling over the batter. Then, spread the remaining batter on top. Finish by sprinkling the crumb topping evenly over the cake.

5. Bake

Bake in the preheated oven for 55 to 60 minutes, or until the crumbs are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely on a wire rack before removing it from the pan.

6. Prepare the Maple Glaze

While the cake cools, prepare the glaze by whisking together the confectioners’ sugar, maple syrup, milk, and vanilla in a medium bowl. Adjust the consistency with more milk if necessary. Drizzle over the cooled cake and let set for about 5 minutes before serving.

Tips for Perfect Pumpkin Coffee Cake

• Use Fresh Spices: Freshly ground spices will enhance the flavor of your cake.
• Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature to ensure a smooth batter.
• Check for Doneness: Ovens can vary, so start checking your cake a few minutes early to avoid overbaking.
• Make Ahead: This cake tastes even better the next day, so feel free to make it ahead and store it in an airtight container.

Nutritional Information & Health Benefits

Pumpkin Coffee Cake with Maple Glaze isn’t just tasty—it’s also packed with nutrients. Pumpkin is an excellent source of vitamin A, which is important for vision and immune health. Plus, pecans add healthy fats and a bit of protein, making each slice a slightly more balanced treat.

Nutrition Details (Per Serving):

• Calories: Approximately 320
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 250mg
• Fiber: 2g
• Sugar: 25g
• Vitamin A: 70% DV
• Calcium: 6% DV
• Iron: 10% DV

How to Store and Reheat Pumpkin Coffee Cake

To store this Pumpkin Coffee Cake, wrap it tightly in plastic wrap and keep it at room temperature for up to three days. If you want to keep it fresh longer, store it in the refrigerator for up to a week. To reheat, simply pop a slice in the microwave for about 15-20 seconds, and it will taste like it just came out of the oven!

Conclusion

This Pumpkin Coffee Cake with Maple Glaze is not just a fall dessert—it’s a celebration of the season. With its moist, flavorful layers and crunchy topping, it’s the perfect accompaniment to a warm cup of coffee or tea. So, why wait? Gather your ingredients, preheat your oven, and get ready to fill your home with the delightful aroma of pumpkin and spices. Happy baking!

FAQs About Pumpkin Coffee Cake

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