Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist, spiced treat perfect for fall mornings or cozy gatherings. The cake features a tender pumpkin-infused batter blended with warm spices like cinnamon, nutmeg, and ginger. It’s topped with a buttery cinnamon streusel and can be optionally drizzled with maple syrup for an extra touch of sweetness. Baked to golden perfection, this cake pairs wonderfully with your favorite coffee or tea.
Ingredients
Scale
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish 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, salt, ground cinnamon, nutmeg, and ginger until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, which will take about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree, pure maple syrup, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Prepare for Baking: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Make Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter in the baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the baking dish before slicing. For extra sweetness, optionally drizzle with maple syrup before serving.
Notes
- Ensure the butter is softened (not melted) before creaming with sugars for the best texture.
- Do not overmix the batter once the milk and dry ingredients are combined to keep the cake tender.
- The optional maple syrup drizzle adds extra moisture and sweetness but can be omitted for a less sweet dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
