This Ultimate Pumpkin Coffee Cake is packed with pumpkin spices and features a brown sugar streusel and maple glaze drizzle. It has an incredible moist, soft, and crumbly texture. This Coffee Cake recipe is a showstopper and perfect for the fall!
Tips for a Moist Pumpkin Coffee Cake
Nothing is better than a crumbly moist cake texture. This Pumpkin Coffee Cake recipe gets it’s super moist texture from a few special ingredients.
- One of my secret ingredients – sour cream! I got inspired by the classic texture of a sour cream coffee cake and thought – why not elevate this recipe with some pumpkin puree and warm autumn spices?
- The sour cream adds a nice tanginess and moisture level that reminds me of buttermilk in fluffy pancakes. You know what I’m talking about – that light, airy cake texture that also has a bit of a soft crumble. So good!
- 2. The other key ingredient – canola oil! Say no to soften butter for this coffee cake. While the taste of butter is usually a winner in cakes, for maximum moisture you need oil. Think carrot cake texture!
- That iconic carrot cake softness (that literally melts in your mouth) is achieved with canola or vegetable oil. The flavor of canola oil is mild, so it won’t impact the taste of the pumpkin puree. It’ll just give our cake that extra umph!
Pumpkin Coffee Cake with Streusel and Maple Glaze
This recipe is a three part cake that features our incredible pumpkin infused coffee cake, with a brown sugar streusel crumb topping and a maple glaze drizzle for that extra sweetness.
All 3 layers of this recipe are addicting but if you like a more simple coffee cake experience, try omitting one of the layers. Maybe just try the streusel topping and omit the glaze.
Extra Topping Ingredients
Now that we covered what makes this Pumpkin Coffee Cake moist and extra sweet, here is an overview of all the ingredients you will need.
MAPLE GLAZE
- powdered sugar
- maple syrup
- water
STREUSEL – CRUMB TOPPING
- all purpose flour
- brown sugar
- unsalted butter
- saigon cinnamon
- pinch of salt
Ultimate Pumpkin Coffee Cake
Equipment
- 8×8 baking pan
- Food processor
Ingredients
Pumpkin Coffee Cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoon vanilla extract
Streusel – Crumb Topping
- 1/3 cup all purpose flour
- 1/3 cup brown sugar
- 4 tablespoons unsalted butter cold and cubed
- 1 teaspoon pumpkin spice
- 1 teaspoon saigon cinnamon substitute: traditional ground cinnamon
- pinch of salt
Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees (F) while you prepare the pumpkin coffee cake batter.
- Start the dry ingredients. In a large bowl, add flour, baking powder, baking soda, salt and pumpkin spices. Whisk until smooth.
- In another bowl, mix the wet ingredients. Start by whisking brown sugar and canola oil until fully incorporated. Then add the pumpkin puree, eggs, sour cream and vanilla extract. Whisk until smooth.
- Fold the wet ingredients into the dry ingredients. Using a spatula or whisk, slowly mix the wet ingredients, in small batches. Make sure to not over mix.
- Grease and flour a baking dish. Using an 8×8 baking dish, pour the coffee cake batter and smooth. Add to oven and partial bake for 15 minutes.
- Remove cake and top with streusel crumb topping. Spread evenly on top and bake for remaining time. Once done, remove the cake from the oven and cool for 15-20 minutes.
- Quickly prepare the optional maple glaze. Incorporate powdered sugar, maple syrup and water in a bowl. Whisk vigorously until glaze is smooth, shiny and creates thin ribbons.
- Drizzle maple glaze over the cooled pumpkin coffee cake. Allow to dry and serve with hot coffee. Enjoy!
