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Sliced pumpkin streusel coffee cake square on a white plate with maple glaze, whole cake behind
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Pumpkin Streusel Coffee Cake with Maple Glaze

A moist pumpkin streusel coffee cake with a thick cinnamon crumb topping and a thin maple glaze. Perfect for fall mornings with coffee, or dessert after dinner.
Course Dessert
Cuisine American
Keyword pumpkin streusel coffee cake with maple glaze
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

For the Streusel Topping

  • ⅔ cup all-purpose flour
  • ½ cup brown sugar packed
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup cold unsalted butter cubed
  • ½ cup chopped pecans optional

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ¾ cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

For the Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoon pure maple syrup
  • 1-2 teaspoon milk to thin

Instructions

Make the Streusel

  • Preheat the oven to 350F and grease a 9-inch square or round baking pan. Whisk the flour, brown sugar, cinnamon, and salt in a bowl.
  • Cut in the cold cubed butter with a fork or pastry cutter until the mixture forms coarse, pea-sized crumbs, then stir in the pecans if using.

Mix the Batter

  • In a separate bowl, whisk the melted butter, brown sugar, eggs, pumpkin, milk, and vanilla until smooth.
  • Add the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Stir just until combined with no dry streaks, being careful not to overmix.

Layer and Bake

  • Spread the batter into the pan and scatter the streusel evenly over the top.
  • Bake for 35 to 45 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool in the pan before glazing.

Glaze

  • Whisk the powdered sugar, maple syrup, and enough milk to make a thin, pourable glaze. Drizzle over the cooled cake.

Notes

  • Cold butter for streusel: Cold butter cut into the flour gives real crumbs, softened butter turns it into a paste.
  • Don't overmix: Stir just until the dry streaks disappear for a tender crumb.
  • Cool before glazing: A warm cake melts the glaze into a puddle.