Best Pumpkin Coffee Cake with Maple Glaze Recipe 2025

Craving that perfect slice of fall? You know the one—it’s the cozy warmth of pumpkin spice, the satisfying crunch of a buttery streusel, and a sweet maple finish that makes you want to curl up with a hot cup of coffee. It’s the feeling of autumn in every single bite, a treat that should be a delightful baking adventure, not a frustrating kitchen experiment.

Too often, homemade coffee cakes miss the mark. They can turn out dry, the spices can be overwhelming or barely there, and the topping can become a soggy mess instead of a crunchy crown. You’re searching for a reliable recipe that guarantees a moist, perfectly spiced cake with a distinct, crunchy streusel and a glaze that actually tastes like rich, pure maple. You need a recipe you can trust to deliver that bakery-quality experience at home.

This pumpkin coffee cake recipe delivers a moist, tender crumb infused with warm fall spices. It’s topped with a crunchy cinnamon streusel and finished with a sweet, luscious pure maple glaze, making it the ultimate cozy breakfast or dessert for the 2025 season. After testing numerous variations, we’ve perfected the balance of spice, moisture, and sweetness to create what we confidently call the best pumpkin coffee cake you’ll ever make.

Craving the Perfect Fall Treat? Here’s How to Bake the Coziest Pumpkin Coffee Cake

Is there anything better than the smell of pumpkin spice and cinnamon baking in the oven on a crisp fall day? This recipe is the answer to all your autumn cravings. It’s designed to be straightforward, delivering a foolproof result that tastes like it came from a professional bakery. We’re breaking down every element to ensure your coffee cake is fluffy, moist, and packed with the warm, cozy flavors you love. Get ready to bake a treat that will become an instant family favorite.

The Key Components of Your New Favorite Coffee Cake

The magic of this coffee cake lies in three essential parts working in perfect harmony: a crunchy cinnamon-pecan streusel topping, a perfectly spiced and moist pumpkin cake base, and a sweet and simple pure maple glaze for the perfect finish. Understanding how these three simple components work together is the secret to a bakery-quality coffee cake at home. Each layer adds a unique texture and flavor, building up to the ultimate fall dessert.

• The Cinnamon Streusel: This isn’t just a topping; it’s a crunchy, buttery layer made with brown sugar, warm spices, and chopped pecans that provides the perfect textural contrast to the soft cake.
• The Pumpkin Cake: We use pure pumpkin puree and sour cream to create an incredibly moist and tender crumb, perfectly balanced with a blend of cinnamon, ginger, and nutmeg.
• The Maple Glaze: A simple yet luscious drizzle made with pure maple syrup provides the final touch of sweetness, complementing the pumpkin and spice flavors beautifully.

How to Make the Best Pumpkin Coffee Cake with Maple Glaze (Step-by-Step)

To make this pumpkin coffee cake, you will first prepare the streusel topping, then mix the cake batter, layer them in a prepared pan, and bake until golden. After a brief cooling period, you’ll finish it with a simple homemade maple glaze. These steps have been meticulously detailed to prevent common baking pitfalls, such as a dry cake or a soggy topping, ensuring your success.

1. Crafting the Perfect Cinnamon Streusel Topping

Save this to your ‘Fall Baking’ board!

The perfect streusel topping is all about creating coarse, buttery crumbs that stay crunchy after baking. By combining flour, sugars, spices, and melted butter, you create a texture that beautifully contrasts the soft cake beneath it.

Ingredients:
* 1 ½ cups all-purpose flour
* ½ cup light brown sugar, packed
* ¼ cup granulated sugar
* ½ cup pecans or walnuts, roughly chopped (optional)
* ¾ teaspoon pumpkin pie spice
* ½ teaspoon ground cinnamon
* ½ teaspoon salt
* ½ cup unsalted butter, melted and cooled

Instructions:
1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, chopped nuts (if using), pumpkin pie spice, cinnamon, and salt.
2. Pour the melted butter over the dry ingredients.
3. Use a fork to toss the mixture together until large, coarse crumbs form. Do not overmix.
4. Set aside while you prepare the cake batter.

Pro-Tip: For extra crunchy streusel, chill the topping in the refrigerator for 10-15 minutes while you make the cake batter. This helps the butter solidify, preventing the streusel from melting into the cake.

2. Mixing the Moist & Spiced Pumpkin Cake Batter

Pin this recipe for your next brunch!

The secret to a truly moist pumpkin cake is using both pumpkin puree and full-fat sour cream. This combination, along with a mix of oil and butter, guarantees a tender, never-dry crumb that is packed with flavor.

Ingredients:
* 2 cups all-purpose flour
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* ½ teaspoon ground nutmeg
* ½ cup unsalted butter, melted and cooled
* ¼ cup vegetable oil
* 1 cup light brown sugar, packed
* ½ cup granulated sugar
* 2 large eggs, room temperature
* 2 teaspoons vanilla extract
* 1 ¼ cups pumpkin puree (not pie filling)
* ½ cup full-fat sour cream, room temperature

Instructions:
1. Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch metal baking pan.
2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate medium bowl, whisk together the wet ingredients: melted butter, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Then, whisk in the pumpkin puree and sour cream.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. The batter will be very thick. Do not overmix.

Lesson Learned: Using room temperature eggs and sour cream is non-negotiable! Cold ingredients don’t emulsify properly, which can lead to a dense, unevenly baked cake.

3. Assembling, Baking, and Glazing to Perfection

Save this for the perfect weekend treat!

The final steps involve layering the thick batter and streusel, baking until golden, and drizzling with glaze after cooling. Allowing the cake to cool properly is the most important step here, as it prevents the glaze from simply melting away.

Ingredients for Maple Glaze:
* 1 ½ cups confectioners’ sugar, sifted
* 3 tablespoons pure maple syrup
* 1-2 tablespoons milk, as needed
* ¼ teaspoon vanilla extract

Instructions for Assembly, Baking & Glazing:
1. Assemble: Spread half of the thick cake batter evenly into the prepared 9×13 pan. Sprinkle the prepared streusel topping evenly over the batter.
2. Bake: Bake at 350°F (177°C) for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The streusel should be golden brown.
3. Cool: Place the pan on a wire rack and let the cake cool for at least 30 minutes before glazing. Cooling is crucial to prevent the glaze from melting completely.
4. Make Glaze: While the cake cools, whisk together the confectioners’ sugar, maple syrup, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk, ½ teaspoon at a time, until you reach your desired drizzling consistency.
5. Glaze & Serve: Drizzle the maple glaze generously over the slightly warm or completely cooled coffee cake. Allow the glaze to set for 10 minutes before slicing and serving.

Pro-Tip: If the streusel topping starts to brown too quickly in the oven, lightly tent the pan with aluminum foil for the last 10-15 minutes of baking. This protects the topping while allowing the cake to finish cooking through.

Key Takeaways: Your Quick Guide to the Best Pumpkin Coffee Cake

To guarantee a perfect result every time, keep these five essential tips in mind. They are the core principles that make this recipe a standout success.

• Use Pure Pumpkin: Always use 100% pure pumpkin puree, not pre-spiced pumpkin pie filling, for the best flavor and texture control.
• Room Temperature is Key: Ensure your eggs and sour cream are at room temperature for a smooth, evenly incorporated batter and a tender cake crumb.
• Don’t Overmix: Mix the batter until just combined. Overmixing develops gluten and results in a tough, dense coffee cake.
• Cool Before Glazing: Allow the cake to cool for at least 30 minutes. Glazing a hot cake will cause the icing to melt and turn transparent.
• Pure Maple Syrup Only: For the best flavor in your glaze, use real, pure maple syrup, not artificially flavored pancake syrup.

@_emilyrangel_

Pumpkin coffee cake 🎃🍂 A fluffy moist pumpkin spice cake with a touch of brown butter layered with brown sugar streusel and a maple glaze, it’s a must for fall! Pumpkin spice cake: – 1/2 cup unsalted butter – 1 1/4 cup brown sugar – 2 eggs – 1 cup pumpkin puree – 1/2 cup plain greek yogurt – 1 tbsp vanilla extract – 2 cups AP flour – 1 tbsp pumpkin pie spice – 1/2 tsp salt – 1 tsp baking soda – 1 tsp baking powder Brown sugar streusel: – 1 1/2 cup brown sugar – 1 1/2 cup AP flour – 1/2 cup soft unsalted butter – 1 tbsp cinnamon – Pinch of salt Maple glaze: – 1 cup confectioners sugar – 1 tbsp maple syrup – 1 tbsp milk or heavy cream – 1 tsp vanilla extract – Pinch of salt – Place a stick of butter in a small sauce pan on medium high heat, stir continuously until you have a golden foamy butter. Remove from heat and set aside to cool. – In a large bowl combine the cooled brown butter, brown sugar, Greek yogurt, eggs and pumpkin puree. Give it a good mix until everything is well combined. – To your wet batter add the flour, pumpkin pie spice, salt, baking powder and baking soda and fold until everything is combined then set aside while you work on the streusel. – In a small bowl add the flour, brown sugar, cinnamon, salt and butter. Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand. – Line an 8 x 8 baking pan with parchment paper, place half of your batter onto the pan and add a thick layer of streusel. Add the remaining half of your batter over the streusel and top off with another thick layer of streusel. – Bake at 375F for 45-60 minutes, you’ll know it’s ready when you stick a toothpick in the center of the pan and it comes out dry. – While the coffee cake bakes start working on the maple glaze, in a small bowl combine the confectioners sugar, maple syrup, milk, vanilla extract and salt. – Once the coffee cake has baked and cooled, drizzle the maple glaze and enjoy! #fallbaking #autumnrecipes #pumpkinseason #recipe #autumn

♬ ‘Tis Autumn – Nat King Cole Trio

People Also Ask About Pumpkin Coffee Cake with Maple Glaze

Can I make this pumpkin coffee cake ahead of time?

Yes, this coffee cake is perfect for making ahead! You can bake it, let it cool completely, and store it tightly covered at room temperature for up to 2 days before glazing and serving. The flavors often deepen and improve overnight. For longer storage, freeze the un-glazed cake for up to 3 months.

How do I store leftover pumpkin coffee cake?

Store any leftover coffee cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week. The streusel topping may soften slightly over time, but the cake will remain moist and delicious. It can be enjoyed cool or gently reheated.

Can I make this recipe into muffins?

Absolutely! To make pumpkin coffee cake muffins, line a muffin tin with paper liners and fill each one about ¾ full with batter, then top with streusel. Bake at 350°F (177°C) for approximately 20-25 minutes, or until a toothpick comes out clean. Let them cool slightly before drizzling with the maple glaze.

Final Thoughts

Baking this Pumpkin Coffee Cake with Maple Glaze is more than just following a recipe; it’s about creating a moment of pure, cozy comfort. It’s the perfect centerpiece for a holiday brunch, a sweet treat for a quiet afternoon, or a delightful way to celebrate the arrival of fall. The rich aroma that fills your home as it bakes is almost as good as the first bite. We hope this becomes a cherished recipe in your collection, bringing warmth and smiles to your table for years to come.

What’s your favorite occasion for baking a coffee cake? Let me know in the comments below