Maple Cinnamon Pumpkin Coffee Cake Recipe

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If you are craving a cozy, sweet treat that feels like autumn wrapped in every bite, the Maple Cinnamon Pumpkin Coffee Cake Recipe is your new best friend. This luscious cake blends the warm spices of cinnamon, nutmeg, and ginger with the rich earthiness of pumpkin and the smooth, natural sweetness of pure maple syrup. It’s tender, moist, and crowned with a buttery cinnamon streusel that adds just the right amount of crunch. Whether you’re brewing coffee for a weekend brunch, looking for an afternoon pick-me-up, or simply want a comforting dessert, this recipe delivers a perfect slice of fall any time of year.

Ingredients You’ll Need

This Maple Cinnamon Pumpkin Coffee Cake Recipe uses simple pantry staples that come together magically to create a dreamy texture and a sensational flavor. Each ingredient has a role in making the cake tender, moist, and bursting with warm spice notes.

• 1 ¾ cups all-purpose flour: The backbone of the cake, providing structure and tenderness.
• 1 teaspoon baking powder: Helps the cake rise for a light and fluffy texture.
• ½ teaspoon baking soda: Works with acids for even baking lift and softness.
• ½ teaspoon salt: Enhances and balances all the sweet flavors.
• 1 teaspoon ground cinnamon: Adds warm spice that is quintessential to this coffee cake.
• ½ teaspoon ground nutmeg: Gives a subtle, nutty depth to the spice mix.
• ½ teaspoon ground ginger: Brings a gentle zing that pairs beautifully with pumpkin.
• ½ cup granulated sugar: Sweetens the cake while contributing to its tender crumb.
• ½ cup brown sugar: Adds moisture and a rich caramel flavor.
• ½ cup unsalted butter, softened: Creates a luscious, moist crumb and rich taste.
• 2 large eggs: Bind ingredients and add structure but keep the cake soft.
• ¾ cup pumpkin puree: Infuses moisture and that signature autumnal flavor.
• ¼ cup pure maple syrup: The star sweetener that lends natural sweetness and a delicate maple aroma.
• 1 teaspoon vanilla extract: Rounds out and deepens the flavor profile.
• ½ cup milk: Keeps the cake moist and balances the batter.
• ½ cup all-purpose flour (for streusel): Provides the base for the crunchy topping.
• ½ cup brown sugar (for streusel): Adds sweetness and caramelization on top.
• 1 teaspoon ground cinnamon (for streusel): Ensures every bite of streusel carries spice.
• ¼ cup unsalted butter, melted (for streusel): Binds the topping and turns it golden and crisp.

How to Make Maple Cinnamon Pumpkin Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to ensure your coffee cake erupts from the pan cleanly and effortlessly after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1 ¾ cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combo of dry ingredients blends the essential leavening and spice components that create the aromatic base of your coffee cake batter.

Step 3: Cream Butter and Sugars

In a large bowl, cream together granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy. This step is key to building a tender cake crumb and ensures the sweetness is evenly distributed.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, taking a moment to fully incorporate each before adding the next. Then fold in the pumpkin puree, pure maple syrup, and vanilla extract to infuse deep, rich flavor and moisture throughout the batter.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredient mixture alternated with milk to the wet ingredients, starting and ending with the flour mix. Stir just until combined; over-mixing can make the cake tough, but a gentle hand will keep it soft and tender.

Step 6: Pour Batter Into Pan

Transfer your beautifully spiced batter into the prepared baking dish, smoothing the top so it’s evenly distributed. This layer will soon transform into a moist, melt-in-your-mouth cake base.

Step 7: Make and Add the Streusel Topping

In a small bowl, mix flour, brown sugar, cinnamon, and melted butter to create the streusel topping. Sprinkle this crumbly, buttery mixture evenly over the batter, adding a sweet, cinnamon-kissed crunch once baked.

Step 8: Bake to Perfection

Bake your coffee cake in the preheated oven for 35–40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan, offering a golden, inviting appearance.

Step 9: Cool and Finish

Allow the cake to cool slightly before slicing. For an extra touch of indulgence, drizzle with additional pure maple syrup right before serving. This final step enhances the moistness and imparts a subtle sweetness with every bite.

How to Serve Maple Cinnamon Pumpkin Coffee Cake Recipe

Garnishes

A simple dusting of powdered sugar or a drizzle of more maple syrup makes a stunning finish. You can also sprinkle toasted pecans or chopped walnuts on top for added crunch and a nutty contrast that complements the spices beautifully.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of freshly brewed coffee or spiced chai tea. For a brunch spread, serve alongside creamy Greek yogurt or a scoop of vanilla ice cream to balance the spice and sweetness.

Creative Ways to Present

Consider serving your Maple Cinnamon Pumpkin Coffee Cake Recipe in rustic wooden trays or vintage plates to elevate the cozy, homey vibe. Cut into small squares for a charming tea party or large slices for a relaxed weekend gathering with close friends or family.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. This prevents it from drying out while keeping the vibrant flavors intact.

Freezing

This coffee cake freezes beautifully. Wrap individual slices or the entire cake well in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating or serving.

Reheating

Warm slices in the microwave for about 20 seconds or place in a preheated oven at 300°F (150°C) for 10 minutes to revive its soft texture and enrich the aroma of cinnamon and maple.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree is perfect for this recipe and works just as well as fresh pumpkin puree, offering convenience without sacrificing flavor or texture.

Is it possible to make this cake vegan?

You can substitute eggs with flax or chia eggs and use a plant-based butter and milk alternative. While the texture might be slightly different, it will still capture the essence of the Maple Cinnamon Pumpkin Coffee Cake Recipe.

What can I do if I don’t have maple syrup?

While maple syrup is a defining ingredient here, you can substitute with honey or agave nectar. Keep in mind the flavor will vary slightly, but it will still provide sweetness and moisture to the cake.

Can I double this recipe for a larger crowd?

Yes! Just double all the ingredients and bake in a larger pan or two 8×8 pans. Adjust baking time as needed and keep an eye on the cake for doneness.

How do I know when the cake is done baking?

The best way is to insert a toothpick in the center—it should come out clean or with just a few moist crumbs attached. The cake will also pull away slightly from the edges of the pan, showing it’s ready to enjoy.

Final Thoughts

There is something truly special about making and sharing this Maple Cinnamon Pumpkin Coffee Cake Recipe. It’s a warm hug in cake form, combining familiar spices with the wholesome sweetness of pumpkin and maple. I encourage you to try this recipe and watch how it quickly becomes a favorite in your kitchen, perfect for cozy mornings, gatherings, or anytime you want a slice of autumn joy.

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