If you’re on the hunt for a cozy, comforting treat that brings together the warm flavors of fall, look no further than this incredible Maple Cinnamon Pumpkin Coffee Cake Recipe. Imagine a perfectly moist cake infused with pumpkin puree, spiced with cinnamon, nutmeg, and ginger, all topped with a buttery cinnamon streusel and a subtle hint of pure maple syrup. This coffee cake is the kind of recipe that makes your kitchen smell heavenly and your taste buds celebrate every bite. Whether you’re serving it for breakfast, brunch, or an afternoon pick-me-up, this cake delivers a delightful balance of sweet and spice that feels like a warm hug in dessert form.
Ingredients You’ll Need
The beauty of this Maple Cinnamon Pumpkin Coffee Cake Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a crucial role, from the fluffy all-purpose flour providing structure to the aromatic spices that give the cake its inviting fall flavor. The pure maple syrup adds a natural sweetness that perfectly complements the pumpkin’s earthiness, while the buttery streusel topping brings that irresistible crumbly finish.
- All-purpose flour (1 ¾ cups + ½ cup): The base that gives the cake its soft, tender crumb.
- Baking powder (1 teaspoon): Helps the cake rise beautifully and stay airy.
- Baking soda (½ teaspoon): Adds lift and helps balance the acidity from the pumpkin.
- Salt (½ teaspoon): Enhances all the flavors, making each bite more vibrant.
- Ground cinnamon (1 tsp + 1 tsp for streusel): The signature spice that adds warmth and depth.
- Ground nutmeg (½ teaspoon): A subtle spice that complements the cinnamon perfectly.
- Ground ginger (½ teaspoon): Adds a lovely gentle kick that brightens the fall spices.
- Granulated sugar (½ cup): Sweetens the cake without overshadowing the pumpkin flavor.
- Brown sugar (½ cup + ½ cup for streusel): Brings moisture and a rich, caramel-like flavor.
- Unsalted butter (½ cup softened + ¼ cup melted): Key for richness in both cake and streusel topping.
- Large eggs (2): Bind the ingredients and add structure.
- Pumpkin puree (¾ cup): The star ingredient that keeps the cake moist and flavorful.
- Pure maple syrup (¼ cup): Adds natural sweetness and that unmistakable maple essence.
- Vanilla extract (1 teaspoon): Enhances all the flavors and rounds out the taste.
- Milk (½ cup): Helps achieve the perfect cake batter consistency.
How to Make Maple Cinnamon Pumpkin Coffee Cake Recipe
Step 1: Prepare and preheat
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish generously or line it with parchment paper to ensure the cake slips out effortlessly once baked. Setting up your baking dish ahead of time saves stress and gets you ready for smooth, uninterrupted baking.
Step 2: Mix dry ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients primes your cake with its warm, earthy spice base and rising power. Mixing these spices evenly into the flour ensures each forkful is bursting with flavor.
Step 3: Cream sugars and butter
In a large mixing bowl, cream the granulated sugar, brown sugar, and softened unsalted butter until the mixture is light, fluffy, and creamy. This step is essential to create a tender crumb and infuse the right amount of sweetness and moisture into your cake.
Step 4: Add eggs and wet ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, stir in the pumpkin puree, pure maple syrup, and vanilla extract. This combination not only adds moistness but contributes a rich, nuanced sweetness and that unique maple aroma that sets this coffee cake apart.
Step 5: Combine dry and wet ingredients
Gradually add the dry flour mixture alternating with the milk, starting and ending with the dry ingredients. Mix lightly until just combined. Avoid overmixing here to keep the cake tender and prevent it from becoming dense.
Step 6: Pour batter and prepare streusel topping
Pour the thick pumpkin batter into the prepared baking dish, spreading it evenly. Now, prepare the streusel topping by combining flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly and sprinkle it generously over the batter to create that perfect crunchy, sweet crust.
Step 7: Bake to perfection
Bake your cake in the preheated oven for 35 to 40 minutes. Keep an eye on it after 35 minutes—when a toothpick inserted in the center comes out clean, your cake is ready. The aroma alone will have your kitchen smelling like autumn heaven.
Step 8: Cool and optionally drizzle
Allow the cake to cool slightly before serving. For an extra special touch, drizzle with a little pure maple syrup to boost that wonderful maple sweetness and add a glossy finish.
How to Serve Maple Cinnamon Pumpkin Coffee Cake Recipe
Garnishes
To elevate your Maple Cinnamon Pumpkin Coffee Cake Recipe, consider topping slices with a dollop of whipped cream or a scoop of vanilla ice cream for a luscious contrast. A sprinkle of toasted pecans or chopped walnuts on top adds crunch and a nutty complement to the spices.
Side Dishes
This coffee cake pairs beautifully with a hot cup of black coffee, chai tea, or a creamy latte to balance the sweetness with a bold, robust flavor. For a more hearty brunch, serve alongside scrambled eggs or a fresh fruit salad to brighten the meal.
Creative Ways to Present
For a fun twist, cut this cake into small squares and serve as bite-sized treats at your next gathering. You can even layer it with a cream cheese frosting for an indulgent dessert version. Wrapping individual slices in festive parchment paper makes a charming homemade gift perfect for friends and family.
Make Ahead and Storage
Storing Leftovers
After baking, let your Maple Cinnamon Pumpkin Coffee Cake Recipe cool completely, then store it in an airtight container at room temperature. It should stay moist and delicious for up to three days—perfect for busy mornings or unexpected guests.
Freezing
If you want to enjoy this coffee cake later, wrap it tightly in plastic wrap and foil, then freeze for up to three months. When ready to eat, thaw overnight in the fridge to preserve its rich texture and full flavor.
Reheating
Warm individual slices gently in the microwave for about 20 seconds or reheat in a low oven (around 300°F) for 10 minutes. This brings back the cake’s tender warmth and revives the scents of cinnamon and maple perfectly.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works wonderfully here and is often the easiest option—just make sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
What can I substitute for maple syrup if I don’t have any?
If you’re out of maple syrup, honey or agave nectar are good alternatives, though they will slightly change the flavor. You might want to use a little less since these can be sweeter.
Is this coffee cake gluten-free?
The recipe calls for all-purpose flour, which contains gluten. However, you can try a gluten-free baking blend, but be aware that the texture might vary. It’s best to use a blend designed for cakes for the closest results.
How spicy is this coffee cake?
The spice level is warm and mild, perfectly balanced for all palates. The cinnamon, nutmeg, and ginger provide cozy autumn notes without being overpowering, making it family-friendly and approachable.
Can I make this cake vegan?
To make it vegan, substitute the eggs with flax eggs or a commercial egg replacer, use a dairy-free butter alternative, and swap milk for any plant-based milk. Keep in mind the texture might differ slightly, but the flavors will still shine.
Final Thoughts
There’s something utterly heartwarming about a slice of this Maple Cinnamon Pumpkin Coffee Cake Recipe fresh from the oven—the tender crumb, the autumn-spiced aroma, and that sweet maple touch combine to create a truly memorable treat. Whether you’re enjoying it on a chilly morning or sharing it with friends over coffee, this recipe is a must-try that brings the essence of fall right into your kitchen. So go ahead, bake a batch, and watch how this deliciously simple cake becomes an instant favorite!
Print
Maple Cinnamon Pumpkin Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 0 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn mornings or any time you crave a cozy dessert. Featuring a tender pumpkin-infused batter topped with a sweet cinnamon streusel, this cake offers a delightful balance of warm spices and maple sweetness, baked to perfection in a rich, buttery crumb.
Ingredients
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices and leavening agents are evenly distributed.
- Cream Sugars and Butter: In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated. Then, mix in the pumpkin puree, maple syrup, and vanilla extract for moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture and the milk alternately to the wet batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking dish and smooth the top with a spatula.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and mix until crumbly and evenly moistened. Sprinkle this streusel topping evenly over the batter.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool slightly before serving. For extra sweetness and maple flavor, drizzle with additional maple syrup if desired.
Notes
- Ensure pumpkin puree is pure and not pie filling for best results.
- Make sure butter is softened but not melted for creaming step.
- Do not overmix batter once dry and wet are combined to keep cake tender.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- Optional: Add chopped nuts like pecans or walnuts to streusel for extra crunch.
