Pumpkin Spice Coffee Cake with Streusel & Maple Glaze

This pumpkin spice coffee cake is the ultimate cozy fall treat, featuring a tender, spiced cake layered with crunchy pecan streusel and finished with a drizzle of sweet maple glaze.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Servings 8

Ingredients

For the streusel:

1/2 cup 100 grams light brown sugar
1/4 cup 32 grams all-purpose flour
1/2 cup 60 grams pecans, finely chopped
1 teaspoon ground cinnamon
3 tablespoons 43 grams unsalted butter, melted

For the cake:

2 cups 254 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup 100 grams light brown sugar
1/2 cup 100 grams granulated sugar
1 cup 244 grams pumpkin puree
1/2 cup 100 grams vegetable oil
4 ounces 113 grams sour cream, at room temperature
2 large eggs beaten

For the glaze:

1/2 cup 63 grams powdered sugar, sifted
2 tablespoons maple syrup

Instructions

Prepare the oven and pan

Preheat your oven to 350°F. Spray the bottom of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.

Make the streusel

In a small bowl, combine the light brown sugar, all-purpose flour, finely chopped pecans, ground cinnamon, and melted butter. Stir with a fork until the mixture is crumbly and set it aside.

Mix the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, light brown sugar, and granulated sugar. This ensures the spices and leavening agents are evenly distributed.

Combine the wet ingredients

In a separate small bowl, stir together the pumpkin puree, vegetable oil, sour cream, and beaten eggs until smooth.

Assemble the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—be careful not to overmix, as this can make the cake dense.

Layer the cake and streusel

Spoon half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top, spreading gently, and finish with the remaining streusel.

Bake to perfection

Bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean. If using a glass or ceramic pan, note that the baking time may be slightly longer. Allow the cake to cool in the pan for 15 minutes.

Add the maple glaze

While the cake is still slightly warm, whisk together the powdered sugar and maple syrup in a small bowl until smooth and pourable. Drizzle the glaze over the top of the cake, letting it seep into the streusel for extra flavor.

Notes

How to Serve Your Pumpkin Spice Coffee Cake

This coffee cake is best served slightly warm, so the glaze is gooey and the spices are fragrant.

Pair it with a hot cup of coffee or tea for the perfect cozy moment.

For a festive touch, sprinkle a few extra chopped pecans on top before serving. It’s also a great addition to any fall brunch spread or dessert table.

Storing and Enjoying Leftovers

Store any leftovers in an airtight container at room temperature for up to four days.
If you’d like to keep it longer, the cake can be wrapped tightly and frozen for up to three months.
To reheat, simply thaw overnight in the fridge and warm individual slices in the microwave for about 15 seconds.

Top Tips for Customizing Your Pumpkin Spice Coffee Cake

Want to make it nut-free? Simply omit the pecans from the streusel.
For an extra flavor boost, try using brown butter in the streusel instead of melted butter.
Swap the maple glaze for a cream cheese glaze if you’re a fan of tangy-sweet toppings.
To make this recipe even easier, use store-bought pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.