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The Ultimate Moist Pumpkin Coffee Cake with Cinnamon Streusel and Maple Glaze

Close-up of a moist slice of pumpkin coffee cake with a thick cinnamon streusel topping and vanilla glaze.
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I’m Alex, and I’m glad you’re here. This recipe proves that incredible, soul-satisfying food does not need to be complicated. You will create a moist pumpkin coffee cake featuring a buttery cinnamon streusel topping and a simple maple glaze. This easy pumpkin dessert is perfect for fall breakfast baking or a cozy afternoon treat.

Ingredients

Scale
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup sour cream or plain Greek yogurt
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the cake batter.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Cream Butter and Sugars: In a separate large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and softened butter until light and fluffy, about 3 minutes. This step builds the texture for your moist pumpkin coffee cake.
  5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the pumpkin puree and sour cream until just combined.
  6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle the chilled streusel topping evenly over the batter. Gently spoon the remaining cake batter over the streusel layer.
  8. Bake: Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping begins to brown too quickly, loosely tent the pan with foil.
  9. Cool: Let the cake cool in the pan on a wire rack for 15 minutes before attempting to remove it. Cool completely before glazing.
  10. Make the Glaze: While the cake cools, whisk together the powdered sugar, milk, maple syrup, and vanilla extract in a small bowl until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Glaze and Serve: Drizzle the maple glaze over the cooled cake. Allow the glaze to set slightly before slicing and serving this easy pumpkin dessert.

Notes

  • For an extra flavorful streusel, you can add 1/4 cup of chopped pecans or walnuts to the crumb mixture before chilling.
  • If you do not have sour cream, plain Greek yogurt works well to keep this scratch made pumpkin cake moist.
  • This cake keeps well covered at room temperature for up to 3 days, making it great for brunch recipes for fall gatherings.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-coffee-cake-moist-streusel-recipe/

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