Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist and flavorful fall-inspired treat, bursting with warm spices and the natural sweetness of pumpkin and pure maple syrup. Topped with a delightful cinnamon-sugar streusel, it’s perfect for breakfast or an afternoon snack with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). 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 1 ¾ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside for later use.
- Cream Butter and Sugars: In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy, creating a smooth base.
- Add Eggs and Wet Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in the pumpkin puree, pure maple syrup, and vanilla extract for rich flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture and milk alternately to the wet ingredients, starting and ending with the dry mixture. Stir gently until just combined to avoid overmixing.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking dish, smoothing the top.
- Prepare Streusel Topping: In a small bowl, mix together flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this streusel evenly over the batter.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the coffee cake to cool slightly before slicing. Optionally, drizzle additional maple syrup on top for extra sweetness before serving.
Notes
- Make sure not to overmix the batter to keep the cake tender.
- Use pure pumpkin puree, not pumpkin pie filling for best results.
- For a dairy-free option, substitute milk with almond or oat milk and use vegan butter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Reheat slices gently in the microwave or oven for a warm treat.
