Irresistible Pumpkin Coffee Cake with Maple Glaze

Get ready to fall in love with the ultimate cozy treat: Pumpkin Coffee Cake with Maple Glaze. This delightfully moist and tender cake is bursting with warm spices like cinnamon and nutmeg, perfectly complemented by a sweet, sticky maple glaze that adds a luscious finish. Whether you’re craving a comforting breakfast or a scrumptious dessert, this recipe brings the rich flavors of autumn right to your table with every bite.

Why You’ll Love This Recipe

• Perfect fall flavor: The blend of pumpkin and traditional warming spices creates an unmistakable autumn vibe that’s both comforting and nostalgic.
• Moist and tender texture: Thanks to the pumpkin puree and buttermilk, this cake stays incredibly moist and soft, never dry.
• Sweet maple glaze finish: The sticky glaze adds just the right amount of sweetness and a glossy look that makes it irresistible.
• Easy to bake: Simple ingredients and clear steps make this recipe perfect even for beginner bakers craving something special.
• Versatile serving options: It’s equally delicious as a morning pick-me-up, afternoon snack, or elegant dessert.

Ingredients You’ll Need

Each element in this Pumpkin Coffee Cake with Maple Glaze has a purpose. From the pumpkin puree for moisture and flavor, to the warming spices that capture fall’s essence, every ingredient comes together to create a perfectly balanced masterpiece.

• All-purpose flour: Provides the cake’s structure and light crumb.
• Baking powder and baking soda: Essential leavening agents for that fluffy rise.
• Ground cinnamon, nutmeg, and ginger: Add warm, aromatic spice notes.
• Salt: Enhances all the flavors and balances sweetness.
• Vegetable oil: Keeps the cake moist and tender.
• Sugar (granulated and brown): Brown sugar adds molasses depth while granulated sugar adds crisp sweetness.
• Eggs: Provide richness and help bind the ingredients.
• Pumpkin puree: The star ingredient for moist texture and authentic pumpkin flavor.
• Buttermilk: Adds tanginess and tenderness to the crumb.
• Vanilla extract: Smooths and rounds the flavors.
• Maple syrup: Used in the glaze for that signature sweet and earthy finish.
• Powdered sugar: Creates the perfect smooth glaze base.

Variations for Pumpkin Coffee Cake with Maple Glaze

Feel free to make this Pumpkin Coffee Cake with Maple Glaze uniquely yours. It’s easy to switch up ingredients or add extras to suit your tastes or dietary needs.

• Nuts add crunch: Fold in chopped pecans or walnuts for a delightful texture contrast.
• Gluten-free option: Use a 1-to-1 gluten-free flour blend to keep it safe for gluten-sensitive friends.
• Spice it up: Boost spice intensity with cardamom or cloves if you want a bolder profile.
• Dairy-free version: Substitute coconut oil for vegetable oil and almond milk with lemon juice for buttermilk.
• Swirl of cream cheese: Drop spoonfuls of sweetened cream cheese in the batter before baking for a luscious surprise.

How to Make Pumpkin Coffee Cake with Maple Glaze

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper to ensure the cake releases effortlessly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This blend of dry ingredients delivers the essential lift and spicy fall flavor.

Step 3: Combine Wet Ingredients

In a large bowl, beat the vegetable oil with both sugars until creamy. Add eggs one at a time, then stir in pumpkin puree, buttermilk, and vanilla extract until well combined.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, mixing gently just until combined—overmixing can toughen the cake.

Step 5: Bake the Cake

Pour the batter into your prepared pan and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Step 6: Make the Maple Glaze

While the cake cools, whisk together powdered sugar and maple syrup until smooth. Drizzle generously over the warm cake for a glossy, sweet finish.

Pro Tips for Making Pumpkin Coffee Cake with Maple Glaze

• Use fresh spices: Freshly ground cinnamon and nutmeg make a noticeable difference in flavor.
• Don’t overmix the batter: Stir gently to keep the cake fluffy and tender.
• Check for doneness early: Oven temperatures vary, so test the cake around 38 minutes to avoid drying out.
• Cool before glazing: Glazing while the cake is too hot can cause the glaze to run off.
• Maple syrup quality matters: Use pure maple syrup, not imitation, for the best taste and aroma.

How to Serve Pumpkin Coffee Cake with Maple Glaze

Garnishes

Sprinkle a pinch of cinnamon or crushed toasted pecans on top for extra texture and visual appeal. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully for dessert.

Side Dishes

Serve alongside a hot cup of coffee, chai tea, or a spiced latte. A light green salad with citrus vinaigrette can balance the sweetness if serving for brunch.

Creative Ways to Present

Cut the cake into squares and stack them on a decorative platter with fresh autumn leaves or mini pumpkins for a festive display. You can even create mini bundt cakes or cupcakes using the same batter for personalized treats.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or refrigerated for about a week.

Freezing

You can freeze the pumpkin coffee cake before glazing by wrapping it well in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before adding the maple glaze.

Reheating

Warm individual slices in the microwave for 15-20 seconds or briefly in a preheated oven to revive the moist texture and enhance the glaze’s stickiness.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice for this Pumpkin Coffee Cake with Maple Glaze.

Is it possible to make this cake vegan?

Yes, substitute eggs with flax eggs or applesauce, use a plant-based milk for buttermilk with apple cider vinegar, and swap vegetable oil with coconut oil for a vegan-friendly version.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake; it should come out clean or with just a few moist crumbs for perfectly baked cake.

Can I prepare the cake batter the night before?

It’s best to bake the batter fresh, but you can prepare it the night before and refrigerate it; allow the batter to come to room temperature before baking.

What if I don’t have buttermilk on hand?

Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Final Thoughts

This Pumpkin Coffee Cake with Maple Glaze is bound to become your new seasonal favorite. It’s the perfect harmony of soft, spiced pumpkin cake paired with a sweet and sticky glaze that simply melts in your mouth. Whether for a quiet morning alone or a festive gathering with friends, this recipe is warm, inviting, and impossible to resist. Give it a try — your taste buds will thank you!

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