When the weather turns cool, my immediate reaction is to seek the warmth of my oven. It’s soul-soothing to putter about in my slippers, leveling flour and inhaling the aromas of cinnamon and nutmeg as I measure. Of course, sitting down with the reward for my “labor”—sweet treats like this marvelously moist, easy Pumpkin Maple Coffee Cake—isn’t too bad a warm up either!
This recipe is sponsored by McCormick.
One of the things I enjoy most about the shift in seasons is the way my cravings change along with them. When I look at my calendar, I can’t believe that it reads “October” (again, where has the year gone?), but my appetite tells a different story. I was humming the entire time I stirred this batch of pumpkin coffee cake together and couldn’t stand the suspense of waiting for it to cool completely before cutting myself a slice.
About this Pumpkin Coffee Cake Recipe
On the whole, this is a healthy pumpkin coffee cake, particularly when compared to similar recipes. It’s naturally sweetened with maple syrup, whole wheat, and the majority of the moisture in its tender crumb comes from a combination of the pumpkin puree itself and Greek yogurt.
Whenever I’m making lightened-up treats like this spiced pumpkin coffee cake, I am especially mindful of flavor. Whereas less healthy recipes can rely on surplus amounts of butter and sugar, to ensure my healthy recipes still taste great, I need to look to other options.
To amp up the flavor power of this pumpkin coffee cake, I relied on warm fall spices like cinnamon and pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves), along with two other mega fall flavor weapons: McCormick Pure Vanilla Extract and McCormick Maple Extract.
While I am sure you are familiar with the warm, sweet flavor of vanilla extract (does anyone else always add more than the recipe calls for? I can’t help myself!), maple extract may be newer to you. I first started using it back when I made these maple Pumpkin Scones and have been completely smitten with it since.
Imagine taking the pure, rich flavor of maple syrup, then concentrating it into little droplets of autumnal heaven. When you open the bottle, the scent is wonderfully intense. It makes me think of breakfasts at my grammy’s, bright red maple leaves, and long walks on crisp fall days.
Adding even a small amount of maple extract infuses a recipe with the most magnificent maple flavor without the need for excess calories and sugar. It’s a fantastic addition to many fall recipes. Try adding it to any of your favorite pumpkin recipes (I definitely recommend adding it to these Pumpkin Energy Balls) or apple recipes like Apple Bread and Slow Cooker Apple Butter.
Since it is growing chillier outside, I thought we could all use a little extra comfort. To help us along, I topped off this pumpkin coffee cake with that great gift from the breakfast gods, crumb topping.
Buttery, brown-sugary, great-big-crumb topping, to be precise.
While I didn’t go too overboard with the butter and sugar compared to the streusel toppings on similar spiced pumpkin coffee cake recipes, admittedly it’s an indulgent addition. I was more than pleased to embrace it, reasoning that the more virtuous ingredients in the “cake” portion of the coffee cake offset the crumbs.
Don’t argue with my coffee cake math.
The final flourish on this pumpkin coffee cake, one that decidedly sets it apart as a special Pumpkin Maple Coffee Cake, is a sweet, drippy maple glaze. It takes only seconds to stir together, offers exquisite maple flavor, and reminds me of the glaze on old-fashioned maple donuts. I couldn’t stop licking it right off of my spoon!
A note on recipe yield: This pumpkin coffee cake recipe is written for a 9×9-inch pan, which disappeared quickly with the help of Steve, the technician who was here repairing our dryer the day that I baked it. Steve sat at my bar counter and ate three slices in quiet succession. Any hesitations I had about the recipe vanished immediately.
The size of this recipe is right for our household of two, including a few slices to share with friends (and appliance repairmen). If you’d like to make the pumpkin coffee cake 9×13 sized instead, I recommend increasing the recipe by 1.5. Check at the bake time listed in the recipe, then add a few minutes as needed.
For a pumpkin bundt coffee cake, you could try doubling the recipe, though your best bet is to keep it in a sheet-shaped pan, as this is how the recipe was developed and works best with the crumb topping too.
Sending you all the warm thoughts in Pumpkin Maple Coffee Cake form, which, at least at this time of year, may be the very best form of all!
How to Store and Freeze
- To Store. Store leftovers in the refrigerator for up to 5 days.
- To Freeze. Freeze for up to 2 months. Let thaw overnight in the refrigerator, then rewarm gently in the microwave.
Other Delicious Pumpkin Breakfast Recipes
Pumpkin Coffee Cake with Streusel Crumb Topping and Maple Glaze
FOR THE CAKE:
- 1/4 cup unsalted butter melted and cooled to room temperature
- 2 tablespoons nonfat plain Greek yogurt or nonfat vanilla Greek yogurt at room temperature
- 1/4 cup packed light or dark brown sugar
- 1/4 cup pure maple syrup
- 1 15-ounce can pumpkin puree
- 3 large eggs at room temperature
- 1 teaspoon McCormick Pure Vanilla Extract
- 3/4 teaspoon McCormick Maple Extract
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons McCormick Pumpkin Pie Spice
- 1 teaspoon McCormick Ground Cinnamon
- 1 1/2 cups white whole wheat flour
- 1 cup all-purpose flour
FOR THE CRUMB TOPPING:
- 1/2 cup all-purpose flour
- 3 tablespoons light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
FOR THE MAPLE GLAZE:
- 1 tablespoon unsalted butter
- 3/4 cup powdered sugar
- 1 tablespoon pure maple syrup
- 1/4 teaspoon McCormick Maple Extract
- 1 teaspoon milk any kind you like; I used unsweetened almond milk
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x9-inch square baking dish with nonstick spray.
- In a large, mixing bowl, place the butter, Greek yogurt, brown sugar, and maple syrup. Whisk to combine. Stir in the pumpkin, eggs, vanilla extract, and maple extract until smooth and well combined.
- Sprinkle the baking powder, salt, pumpkin pie spice, and cinnamon over the top. Then, sprinkle on the whole wheat flour and all-purpose flour. By hand, stir just until the flour disappears. Scrape into the prepared baking dish and smooth the top.
- Prepare the crumble: In a small mixing bowl, combine the all-purpose flour, brown sugar, and cinnamon. Pour the butter over the top, then with a fork (or your fingers), stir together until crumbs form. Sprinkle over the top of the cake.
- Bake the cake for 35 to 38 minutes, until the center of the cake is set and springs back lightly when touched and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and allow the cake to cool.
- Prepare the glaze: Melt the butter in a microwave-safe bowl or small saucepan. Stir in the powdered sugar. Once it is as combined as it can be (it will still be dry and clumpy), whisk in the maple syrup and maple extract. If you have any trouble combining them, microwave the bowl in short 15-second bursts (or heat on the stove over medium low) until you have a smooth frosting. Stir in the milk and try not to eat the whole bowl with a spoon. If you’d like a glaze with thinner consistency, add additional milk 1 teaspoon at a time until your desired consistency is reached. Drizzle over the top of the cake. Slice and dive on in!
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator, then rewarm gently in the microwave.
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I am sharing this post in partnership with McCormick. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!