Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe

If you’re anything like me and love the warm, cozy vibes of fall in every bite, you’re going to absolutely adore the Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe. This isn’t just any pumpkin cake—it’s moist, buttery, packed with autumn spices, and topped with the most irresistible crumb and a drizzle of sweet maple glaze that takes it over the top. Whether it’s for a holiday brunch, a chilly weekend treat, or just a fancy pick-me-up with your morning coffee, this recipe has become a staple in my kitchen—and I’m so excited to share it with you!

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Ingredients You’ll Need

For this Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe, each ingredient plays an important role in creating that perfect balance of spice, sweetness, and texture. I like to use fresh pumpkin puree whenever I can, but canned works wonderfully too! Here’s a quick rundown of what you’ll need and why.

• All-purpose flour: The foundation for both the cake and crumb topping, providing structure and texture.
• Granulated sugar: Sweetness that lightens the cake perfectly.
• Baking soda and baking powder: Essential for leavening so your cake rises just right.
• Salt: A little pinch to balance sweetness and enhance flavor.
• Cinnamon, nutmeg, cloves: The warm spices that give pumpkin coffee cake its signature cozy flavor; fresh ground is best if you can.
• Eggs: Bind everything together and add richness.
• Pumpkin puree: Moistens the batter and provides that unmistakable pumpkin goodness.
• Milk: Adds moisture and tenderness to the crumb.
• Canola or vegetable oil: Keeps the cake super moist without weighing it down.
• Vanilla extract: Enhances the flavors and rounds out the spices.
• Light brown sugar: For the crumb topping, it adds a lovely molasses note that caramelizes beautifully.
• Unsalted butter: Softened for the crumb, bringing richness and helping everything clump just right.
• Confectioners’ sugar, maple syrup, and milk: The combo for the glaze that brings it all together with a smooth, sweet finish.

Variations

One of the things I love most about this Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe is how easy it is to customize based on what you have around or your flavor preferences. Over time, I’ve tried a few tweaks that made this cake both fun and even more delicious.

• Add chopped nuts: In one batch, I tossed in toasted pecans to the crumb topping—my family went nuts for the extra crunch!
• Spice it up: For a little kick, try adding ground ginger or a dash of cayenne to the spice mix; it gives a delightful warmth that complements pumpkin well.
• Gluten-free swap: Use your favorite gluten-free flour blend to make this accessible for everyone—you’ll want to check for good rising agents when choosing your blend.
• Use dairy alternatives: Swap milk for almond or oat milk and butter for coconut oil to make it dairy-free without losing moisture and flavor.

How to Make Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. This is important to make sure your cake bakes evenly and the crumb topping crisps just right. Line a 9 x 9-inch baking pan with parchment paper—this little step will make removing the cake a breeze and keep those crumbly edges intact.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, granulated sugar, baking soda, baking powder, salt, and the star spices (cinnamon, nutmeg, cloves). Making sure these are well combined helps the flavors distribute evenly throughout the batter.

Step 3: Incorporate the Wet Ingredients

Create a well in the center of your dry mix and pour in the eggs, pumpkin puree, milk, oil, and vanilla extract. I like to whisk the wet ingredients first for about 30 seconds to combine them, then gently fold into the dry mixture just until everything is moistened. Overmixing can make the cake tough, so be gentle!

Step 4: Make the Crumb Topping

Using the same bowl (because hey, who wants unnecessary dishes, right?), mix the flour, brown sugar, cinnamon, nutmeg, and salt. Then cut in the softened butter with a pastry cutter or your fingers until the mixture clumps together into coarse crumbs. This is what creates that dreamy crunchy topping you’ll swoon over.

Step 5: Assemble and Bake

Pour the pumpkin batter into your prepared pan and spread it evenly. Sprinkle the crumb topping generously over the cake, pushing it gently to the edges. Bake for 30-40 minutes, but start checking at 30 minutes by inserting a knife into the center—it should come out clean or with just a few moist crumbs. Let it cool completely before adding the glaze.

Step 6: Whip Up the Maple Glaze

While the cake cools, whisk together confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable; if it’s too thick, add a splash more milk, and if too thin, a little more sugar. Drizzle it over the cooled cake for that perfect finishing touch.

How to Serve Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe

Garnishes

I often sprinkle a little extra cinnamon on top of the glaze for a pop of spice and color. If you’re feeling fancy, chopped toasted pecans or walnuts on top add a nutty crunch that enhances the crumb perfectly. A dusting of powdered sugar also works if you want a classic look without extra sweetness.

Side Dishes

This cake shines alongside a hot cup of coffee or chai latte—trust me, that combo’s unbeatable. For a brunch spread, pair it with fresh fruit, creamy yogurt, or scrambled eggs to balance the sweetness and make a complete meal.

Creative Ways to Present

When I’ve made this for gatherings, I like to cut it into bite-sized squares and serve on a pretty platter, drizzled with extra glaze and garnished with edible flowers or fresh herbs like rosemary for a festive touch. It also layers beautifully with whipped cream or mascarpone for a dessert twist.

Make Ahead and Storage

Storing Leftovers

I keep this coffee cake in an airtight container at room temperature when I plan to eat it within 2 days—keeping it fresh and crumbly. If your kitchen is warm, store it in the fridge to extend freshness, but be aware the crumb topping might soften a bit.

Freezing

This cake freezes beautifully either whole or sliced. I wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and refresh the glaze or drizzle some fresh maple syrup before serving.

Reheating

For leftover slices, I pop them in the microwave for about 15-20 seconds or briefly warm in the oven at 300°F wrapped in foil to revive the texture without drying out. Adding a fresh drizzle of glaze or a pat of butter takes it back to freshly baked magic.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Crumb Topping and Maple Glaze Recipe has truly become one of my all-time favorites to pull out for those cozy mornings or when friends drop by unexpectedly. I love how approachable it is, yet so impressive with its layers of spice, texture, and that luscious maple drizzle. Once you try it, you’ll see why it gets asked for again and again. So go ahead—whip it up, pour yourself a strong coffee, and savor every spiced, crumbly, sweet bite with someone you love.

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