Pumpkin and maple combine with a cinnamon sugar layer and a crunchy, streusel topping filled with pumpkin pie spices in this Maple Cinnamon Pumpkin Coffee Cake! Pair it with your favorite coffee or tea for a perfect start to your fall morning!
*Post from 09/13/13. Updated 10/09/20.
Is it strange that the thing I am most excited about for this weekend is the fact that the temperature will only get up in the 70’s and the lows are going to be in the 50’s? I can’t wait.
We’re running a race on Saturday morning (when it’s supposed to be 52 at the start!), and then I plan on taking advantage of the cooler weather by baking up all kinds of fall foods.
There are so many that I have wanted to try, but I haven’t wanted to turn the oven on. So, this weekend I’ll get to bake with the windows wide open and fresh, cool air moving through the house!
Of course, I’ll be baking with pumpkin. At my house, if pumpkin is present, maple is usually close by. Maple and pumpkin is probably one of my favorite fall flavor combinations. So, it’s no surprise that maple found its way into the coffee cake I recently made.
I love how those two flavors blend in this coffee cake. Cinnamon maple streusel is not only sprinkled on top but is also layered in the middle of the cake. Maple syrup is also stirred into the batter to give it a little extra boost of flavor.
Don’t be put off by the longer list of ingredients. A lot of the ingredients are just the spices that make up pumpkin pie spice. I’m not a fan of having any more jars in my cupboard than necessary, so I don’t have an actual pumpkin pie spice. I just use the spices I already have that make up pumpkin pie spice. (Don’t have all of the spices but have pumpkin pie spice? Check out the directions for substitutions.)
It really is a simple recipe with simple ingredients that results in a soft, tender coffee cake filled with flavor!
Tips for Making Maple Cinnamon Pumpkin Coffee Cake
- If you aren’t a fan of maple, swap out the maple extract for vanilla extract in the cake and glaze.
- When combining the dry ingredients with the wet ingredients, try to stir until just combined. This will keep the cake tender.
- I like a thick layer of streusel on the top of my coffee cake, so I used 1/3 of the streusel mixture for the middle and then 2/3 of the mixture for the topping. That dispersement is what is pictured.
- We found that we liked the cake the best after it had time to cool and allow the flavors to blend. It also reheats well.
For the Cake
- 1 1/2 Cups white whole wheat flour
- 1 1/2 Cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger**
- 1/4 teaspoon nutmeg**
- 1/4 teaspoon cloves**
- 1/2 Cup butter, softened
- 1/2 Cup sugar
- 1/4 Cup brown sugar
- 2 eggs
- 3/4 Cup milk
- 1/4 Cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract, optional
- 1 Cup pumpkin puree (not pumpkin pie filling)
For the Streusel Filling/Topping
- 3/4 Cup white whole wheat flour or all-purpose flour
- 1/2 Cup brown sugar
- 1/2 Cup sugar
- 1 Tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 6 Tablespoons butter, cold and cut into pieces
For the Glaze
- 1 Cup confectioner's sugar
- 4-6 teaspoons half and half
- 1 teaspoon maple extract
- Preheat oven to 375 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Using a large bowl with a hand mixer or in the bowl of a stand mixer, cream together butter and sugars. Add eggs and beat until until creamy. Add in milk, maple syrup, vanilla extract, and optional maple extract. Beat until creamy. Add dry ingredients to wet ingredients and beat until just combined. Gently fold in pumpkin puree until just combined.
- Spread half of batter into prepared baking dish.
- In a medium bowl, whisk together flour, brown sugar, sugar, cinnamon, ginger, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 - 1/2 of streusel mixture over batter. Spread remaining batter over the top of the streusel. Sprinkle remaining streusel mixture over the top of the batter.
- Bake for 30-35 minutes or until toothpick inserted in the center comes out mostly clean. Remove cake to a wire rack to cool.
- While cake is cooling, prepare glaze. Stir together confectioner's sugar, 4 teaspoons half and half, and maple extract until smooth. Add additional half and half as needed to reach desired consistency.
- Store leftovers in an airtight container.
**You can use 1 teaspoon pumpkin pie spice in place of the ginger, nutmeg, and cloves.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 175mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 4g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
More pumpkin recipes to try!
- Swirled Pumpkin Pie Cheesecake Bars
- Pumpkin Snickerdoodle Cookie Bars
- Pumpkin French Toast Donuts
- Pumpkin Snickerdoodle Scones