Maple Pumpkin Spice Coffee Cake is a soft and tender pumpkin coffee cake full of incredible cinnamon flavour! This cake is layered with brown sugar streusel and once baked, drizzled with a sweet maple glaze. The perfect dessert to kick off fall baking!
This cake screams fall in all the right ways!
It has a layer of brown sugar streusel sprinkled in between and on top. This adds the perfect crunch to the tender cake.
My favourite part about this cake is the texture. The actual cake is very soft and moist thanks to the sour cream and pumpkin puree used!
This recipe also requires no mixer, so it’s really easy to put together too!
This is a new and improved version of my Glazed Pumpkin Coffee Cake which I baked last year! This version has layers of streusel inside the cake and a maple glaze topping.
Why this recipe works
Moist pumpkin cake- This cake is super soft thanks to the sour cream and pumpkin!
Easy to make – Despite having several steps and layers, this recipe is actually really simple! It also requires no mixer.
Streusel topping – An easy topping goes on top and layered inside of the cake. As it bakes, it is crunchy on top, and soft inside.
Maple glaze – Once cooled, a sweet maple glaze is drizzled on top. It adds a fall sweetness!
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Eggs – Remove two hours before baking.
Pumpkin purée – Adds moisture and flavour into the pumpkin cake. Make sure it is not pumpkin pie filling!
Sour cream – Makes the cake extra soft. Remove two hours before baking.
Nutmeg – Just a dash is used for more fall flavours. If you can’t find it at your grocery store, leave it out.
Oil – I always use sunflower oil while baking. Vegetable works good too.
Powdered sugar – This must be sifted to avoid a grainy glaze.
Step by Step Instructions
This recipe will require one 8×8 pan that is greased and lined with parchment paper.
Step 1 – Make the streusel: In a small bowl, add the brown sugar, flour, cinnamon, and butter. Mix with a fork until crumbly. Set aside.
Step 2 – Mix the dry ingredients: In a large bowl, whisk together the brown sugar, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 3 – Whisk the wet ingredients: In a separate large bowl, whisk together the pumpkin purée, oil, sour cream, sugar, and eggs.
Step 4 – Add the dry and wet: Combine the bowls together and fold to create a smooth batter. Do not over mix!
Step 5 – Layer the cake: Spoon half of the batter into the prepared pan. Sprinkle half of the streusel on top. Place the remaining batter on top and spread evenly. Finish off with the rest of the streusel.
Step 6 – Bake at 350°F for 35 minutes. Once a toothpick inserted comes out clean with a few crumbs, it is ready.
Step 7 – Make the glaze: Combine the sugar, maple syrup, and milk until an icing forms. Drizzle over the warm cake. Allow to set. Cut into squares and serve!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Properly measure the flour by spooning the flour into the measuring cup. If you stick the measuring cup directly into the bag of flour, it will compact it and you will have more than you need. A digital scale will give you the most accurate results.
- To easily remove the cake: Grease the pan. Then add a piece of parchment paper across the bottom. That way when you remove the loaf you can simply lift it straight out!
- If your glaze is to runny, add more sugar. If it’s to thick, add more milk!
- Sift the powdered sugar to avoid a grainy glaze.
- Add the glaze when the cake is still warm, the glaze will melt and set with the streusel.
Storing & Freezing
Store this maple pumpkin spice coffee cake in an airtight container at room temperature up to 4 days or in the fridge for 1 week.
Individually wrap each slice in plastic wrap or use an airtight container. Freeze up to 28 days.
My favourite way to eat this warm and fresh out of the oven though!
Check out these recipes
- Gingerbread Espresso Blondies
- Butterscotch Oatmeal Cookies
- Peppermint Chocolate Chip Cookies
- Snickers Blondies
Maple Pumpkin Spice Coffee Cake
Pumpkin Coffee Cake
- 3/4 cups brown sugar
- 1/2 cup oil
- 1 cup pumpkin puree
- 1/2 cup sour cream room temperature
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon
Brown Sugar Streusel
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 tsp cinnamon
- 3 tbsp butter melted
- 1/4 cup powdered sugar
- 1 tbsp maple syrup
- 2 tsp milk
- Preheat the oven to 350°F. Grease an 8×8 inch square pan with oil or nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Set aside.
Make the Streusel
- In a small bowl, mix the brown sugar, butter, cinnamon, and flour. Use a fork until crumbly. Set aside.1/2 cup brown sugar, 1/4 cup flour, 1/2 tsp cinnamon, 3 tbsp butter
Make the Pumpkin Cake
- In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp nutmeg, 1 tsp cinnamon
- In a separate large bowl, whisk together the pumpkin purée, brown sugar, oil, sugar, and eggs. It'll be smooth.3/4 cups brown sugar, 1/2 cup oil, 1 cup pumpkin puree, 1/2 cup sour cream, 2 eggs
- Combine the dry ingredients with the wet and fold to create a smooth batter. Do not overmix!
- Spoon half of the batter into the prepared pan and spread to cover the entire bottom of the pan. Sprinkle half of the streusel on top. Place the remaining batter on top and spread evenly. Finish off with the rest of the streusel.
- Bake at 350°F for 35 minutes. Once a toothpick inserted comes out clean with a few crumbs, it is ready.
- Slightly open your oven door and allow the hot air to escape for 10 minutes. Then remove from oven and let the cake sit in the hot pan for 10 more minutes. Then, grab the parchment paper to take it out of the pan and cool on a cooling rack.
- Combine the sugar, maple syrup, and milk until an icing forms. Drizzle over the warm cake. Allow to set. Cut into squares and serve!1/4 cup powdered sugar, 1 tbsp maple syrup, 2 tsp milk
- Maple Pumpkin Spice Coffee Cake may be kept at room temperature in an airtight container for up to 4 days, or in the refrigerator for one week.