Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist and flavorful autumn treat perfect for breakfast or dessert. Bursting with warm spices like cinnamon, nutmeg, and ginger, it combines tender pumpkin puree with a sweet maple syrup-infused batter topped with a cinnamon brown sugar streusel. Baked to golden perfection, this cake pairs beautifully with a cup of coffee or tea for a cozy seasonal indulgence.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 and Prepare Pan: 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 flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until the mixture becomes light and fluffy, which helps create a tender cake texture.
- 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, maple syrup, and vanilla extract for rich flavor and moisture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture alternately with the milk to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Make Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly. Sprinkle this streusel evenly over the batter in the pan.
- Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before slicing. Optionally, drizzle additional maple syrup over the top for extra sweetness before serving.
Notes
- Ensure pumpkin puree is pure, not pumpkin pie filling, for best results.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs well with coffee or chai for a cozy autumn breakfast.
- You can add chopped nuts like walnuts or pecans to the streusel for added texture.
