If you’re craving a cozy, sweet treat that feels like a warm hug in every bite, this Pumpkin Coffee Cake with Maple Glaze is your new go-to. Moist, tender, and perfectly spiced, the cake is infused with pumpkin puree for that rich fall flavor, while the luscious maple glaze ties everything together with a silky sweetness. Whether you’re sipping coffee on a chilly morning or hosting a festive gathering, this delightful dessert brings a simple yet irresistible charm that’s hard to beat.

Why You’ll Love This Recipe

Moist and flavorful: The pumpkin puree keeps the coffee cake wonderfully soft and packed with autumn warmth.
Easy to make: Simple ingredients and straightforward steps make this recipe perfect for bakers of all skill levels.
Perfect fall aroma: Cinnamon, nutmeg, and a hint of clove fill your kitchen with the essence of the season.
Beautiful maple glaze: Adds just the right amount of natural sweetness and a silky finish everyone will love.
Versatile for occasions: Great for breakfast, brunch, or an afternoon treat, and it pairs perfectly with coffee or tea.

Ingredients You’ll Need

Each ingredient here plays a key role in delivering the perfect taste, texture, and color for your Pumpkin Coffee Cake with Maple Glaze. From the creamy pumpkin puree to the rich maple syrup, every component blends to create a wholesome and tasty experience.

All-purpose flour: The base that provides structure while keeping the cake tender.
Baking powder and baking soda: Help the cake rise and become fluffy.
Ground cinnamon, nutmeg, and cloves: Essential fall spices that infuse amazing warmth and aroma.
Pumpkin puree: Adds moisture, vibrant color, and that classic pumpkin flavor.
Sugar and brown sugar: Combine for balanced sweetness and subtle caramel notes.
Butter: Provides richness and a tender crumb.
Eggs: Bind ingredients and contribute to the cake’s soft texture.
Vanilla extract: Enhances the overall flavor with its sweet, floral tone.
Maple syrup: The star of the glaze that brings natural sweetness and a glossy finish.
Powdered sugar: Smoothes out the glaze for the perfect coating.

Variations for Pumpkin Coffee Cake with Maple Glaze

Don’t hesitate to get creative with this recipe! It’s wonderfully adaptable to suit your pantry, dietary preferences, or flavor cravings. Here are some tasty ideas to customize your cake.

Nutty twist: Add chopped pecans or walnuts to the batter or sprinkle on top for extra crunch.
Spice it up: Increase the cinnamon and add ginger or cardamom for a bolder spice profile.
Gluten-free option: Use a gluten-free flour blend to enjoy this treat without gluten.
Dairy-free swap: Replace butter with coconut oil or a plant-based substitute and use almond milk in the glaze.
Chocolate lovers: Stir in mini chocolate chips for sweet pockets of melty indulgence.

Easy Pumpkin Coffee Cake with Maple Glaze Recipe

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 a 9-inch square baking pan or line it with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, beat softened butter with sugar and brown sugar until fluffy and light in color. This sets the foundation for the cake’s texture.

Step 4: Add Eggs, Vanilla, and Pumpkin

Beat in the eggs one at a time, then gently mix in the vanilla extract and pumpkin puree until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding carefully to maintain the cake’s airy structure without overmixing.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Make the Maple Glaze

While the cake cools slightly, whisk together powdered sugar and maple syrup to create a smooth, pourable glaze.

Step 8: Glaze and Serve

Drizzle the maple glaze over the warm cake, letting it cascade deliciously down the sides. Allow it to set before slicing and serving.

Pro Tips for Making Pumpkin Coffee Cake with Maple Glaze

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
Don’t overmix the batter: Fold ingredients gently to avoid a dense cake.
Test for doneness: Use a toothpick to check if the cake is baked through to keep it moist without overbaking.
Cool before glazing: Let the cake cool a bit so the glaze doesn’t melt away but still settles nicely.
Use pure maple syrup: For the glaze, to get that rich, authentic flavor that complements the pumpkin perfectly.

How to Serve Pumpkin Coffee Cake with Maple Glaze

Garnishes

Top with a sprinkle of chopped toasted nuts or a dusting of cinnamon for extra texture and eye appeal that enhances each bite.

Side Dishes

Serve alongside a steaming cup of coffee, chai tea, or spiced latte for a cozy and complete breakfast or dessert experience.

Creative Ways to Present

Cut into squares and layer with fresh whipped cream and a few cranberries or pomegranate seeds for a festive, elegant touch.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pumpkin Coffee Cake with Maple Glaze tightly in plastic wrap and keep it at room temperature for 2–3 days or refrigerate for up to a week.

Freezing

Freeze the cake (without glaze) in an airtight container or wrapped tightly in foil; thaw overnight in the fridge and apply the maple glaze fresh before serving.

Reheating

Warm individual slices in the microwave for about 15 seconds or in a low oven to revive the cake’s softness and enhance the maple glaze’s aroma.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is actually preferred for its consistent moisture and flavor.

Is it possible to make this recipe vegan?

Absolutely. Substitute butter with vegan margarine or coconut oil and use a flax or chia egg instead of regular eggs.

How long does Pumpkin Coffee Cake with Maple Glaze stay fresh?

Stored properly, the cake remains fresh for about 3 to 4 days at room temperature or up to a week refrigerated.

Can I make the maple glaze without powdered sugar?

Powdered sugar helps create a smooth glaze; however, you can substitute with a mixture of granulated sugar that’s been finely ground or use honey for a different texture.

What other spices can I add to enhance flavor?

Besides cinnamon, nutmeg, and cloves, ginger and allspice are great additions that complement the pumpkin beautifully.

Final Thoughts

This Pumpkin Coffee Cake with Maple Glaze is the perfect balance of cozy and sweet, offering a simple yet stunning bake that feels like a celebration in every slice. Whether you’re sharing it with family or indulging on a quiet morning, it’s sure to become a beloved recipe in your autumn repertoire. Go ahead, give it a try and enjoy the comforting flavors of fall all year round!

Pumpkin Coffee Cake with Maple Glaze

Print Recipe

This Pumpkin Coffee Cake with Maple Glaze is a moist, tender, and perfectly spiced autumn treat infused with pumpkin puree and topped with a luscious maple glaze. Ideal for breakfast, brunch, or dessert, it delivers warm flavors of cinnamon, nutmeg, and cloves paired with the natural sweetness of pure maple syrup, creating an irresistible cozy bake perfect for fall and year-round enjoyment.

Author: Gloria
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Wet Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup pumpkin puree (canned or fresh)

Maple Glaze

1 cup powdered sugar
3 tablespoons pure maple syrup

Instructions

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is fluffy and light in color, which helps create the cake’s tender texture.
Add Eggs, Vanilla, and Pumpkin: Beat in the eggs one at a time, ensuring each is fully incorporated. Then gently mix in the vanilla extract and pumpkin puree until the batter is smooth and uniform.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding carefully to maintain the batter’s lightness without overmixing.
Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Make the Maple Glaze: While the cake cools slightly, whisk together the powdered sugar and pure maple syrup until a smooth, pourable glaze forms.
Glaze and Serve: Drizzle the maple glaze evenly over the warm cake, letting it cascade down the sides. Allow the glaze to set before slicing and serving.

Notes

Use room temperature butter and eggs for easier mixing and better texture.
Fold ingredients gently to avoid overmixing and a dense cake.
Test for doneness with a toothpick to keep the cake moist.
Let the cake cool slightly before glazing so the glaze sets properly.
Use pure maple syrup in the glaze for the most authentic flavor.

Nutrition

Serving Size: 1 slice (1/9th of cake)
Calories: 310 kcal
Sugar: 24 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg

Keywords: pumpkin coffee cake, maple glaze, fall dessert, autumn recipe, pumpkin puree cake, spiced cake, breakfast cake