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Pumpkin Coffee Cake with Maple Glaze

Pumpkin Coffee Cake with Maple Glaze

This Pumpkin Coffee Cake with Maple Glaze is a moist, tender autumn treat filled with warm spices like cinnamon and nutmeg, and topped with a sticky, sweet maple drizzle. Perfect for breakfast, brunch, or a comforting dessert, it combines rich pumpkin flavor with irresistible sweetness in every bite.

  • Total Time: 50-55 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

Maple Glaze

  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup

Instructions

  1. Prepare the Batter: Begin by creaming the softened butter with brown sugar until fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Mix in the pumpkin puree until the mixture is smooth.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the wet mixture, stirring until just combined to avoid overmixing.
  3. Bake the Cake: Pour the batter into a greased or parchment-lined cake pan. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Prepare the Maple Glaze: While the cake cools slightly, whisk together the powdered sugar and pure maple syrup until silky and pourable.
  5. Drizzle and Serve: Once the cake has cooled for 10-15 minutes, generously drizzle the maple glaze over the top. Let it set for a few minutes before slicing and enjoying.

Notes

  • Use butter and eggs at room temperature for a smoother batter and better rise.
  • Stir dry and wet ingredients just until combined to keep the cake tender and fluffy.
  • Use genuine pure maple syrup for a richer and more authentic glaze.
  • Check the cake a few minutes before the timer ends to prevent drying out, as oven temperatures vary.
  • Allow the cake to cool slightly before glazing so the maple drizzle sets properly without melting away.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: pumpkin coffee cake, autumn dessert, maple glaze, pumpkin spice, moist cake, fall recipe, cinnamon nutmeg cake