Pumpkin Coffee Cake

This moist pumpkin coffee cake is so delectable with a streusel crumb topping and a maple cinnamon glaze.

Course breakfast/brunch, Dessert

Cuisine American

Keyword how to make pumpkin coffee cake, pumpkin coffee cake recipe, pumpkin streusel coffee cake

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 457kcal

Author Beth Pierce

Preheat oven to 350 degrees. Spray a 9x9-inch baking with nonstick baking spray.
Use a fork to stir the brown sugar, granulated sugar, ground cinnamon, salt, and butter in a medium bowl. Add the flour in two increments, stirring until large crumbs form.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves in a medium bowl.
Combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract in a large bowl. Add the flour mixture to the pumpkin mixture in a couple of increments, stirring just until combined.
Pour the cake batter into a well-greased 9x9-inch baking dish. Evenly sprinkle the crumbs over the cake and gently press them slightly into the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with no wet batter.
Let the cake fully cool. Stir the powdered sugar, milk, maple syrup, and a pinch of cinnamon. Drizzle the glaze over the cake.

Bring the eggs to room temperature.
Grease the baking dish well. I like to use Baker's Joy. It is baking spray with flour, and it works very well.
Do not overmix the cake. Mix just until combined.
An offset spatula is a necessity in today’s kitchen. Use it to spread the cake batter evenly in the baking dish.
Store the coffee cake at room temperature on the counter for up to 3 days.