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Perfect Maple Pumpkin Coffee Cake with Easy Cinnamon Crumble

maple pumpkin coffee cake - featured image
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This moist and tender coffee cake combines pumpkin puree and real maple syrup with a buttery cinnamon crumble topping. It’s perfect for fall breakfasts, brunch, or dessert, and tastes even better the next day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • ⅓ cup (80ml) real maple syrup
  • ½ cup (120g) full-fat sour cream
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup (90g) all-purpose flour (for crumble)
  • ½ cup (100g) packed brown sugar (for crumble)
  • 1½ teaspoons ground cinnamon (for crumble)
  • ¼ teaspoon salt (for crumble)
  • 6 tablespoons (85g) cold unsalted butter, cubed (for crumble)
  • 1 cup (120g) powdered sugar (for glaze, optional)
  • 2 tablespoons real maple syrup (for glaze, optional)
  • 1–2 tablespoons milk (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
  2. Make the crumble topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, maple syrup, sour cream, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer batter and crumble: Spread half the batter into the prepared pan. Sprinkle about one-third of the crumble topping over it. Drop spoonfuls of remaining batter on top and gently spread. Sprinkle remaining crumble evenly over top.
  7. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before glazing.
  9. Make glaze (optional): In a small bowl, whisk together powdered sugar and maple syrup. Add milk 1 tablespoon at a time until drizzling consistency. Drizzle over cooled cake.

Notes

For best results, use cold butter in the crumble and room temperature eggs and sour cream. The cake tastes even better on day two. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months (without glaze).

Nutrition

Keywords: pumpkin coffee cake, maple pumpkin cake, cinnamon crumble, fall dessert, pumpkin recipe, coffee cake

Find it online: https://spoonmira.com/perfect-maple-pumpkin-coffee-cake-with-easy-cinnamon-crumble/