Pumpkin Maple Coffee Cake
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 (it would be delicious in this Pumpkin Banana Bread and this Pumpkin French Toast, and 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!
Pumpkin Coffee Cake with Streusel Crumb Topping and Maple Glaze
Ingredients
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
Instructions
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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.
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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.
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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.
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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.
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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.
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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!
Recipe Notes
- 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.
Nutrition Information
Amount per serving (1 (of 9)) — Calories: 368, Fat: 13g, Saturated Fat: 7g, Cholesterol: 89mg, Carbohydrates: 54g, Fiber: 3g, Sugar: 25g, Protein: 8gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
The absolute perfect fall treat – I’m thinking my next brunch!
YES! It’s total brunch material. Thanks Lexi!
Happy Fall! Can someone answer the best way to put on glaze? mine never comes out looking like that. Thanks
Gina, I use either the base of a little whisk or the tines of a fork! I think it helps to let the initial “gush” of glaze run into the bowl, then once is slows down, drizzle on the cake from there.
If you didn’t want to buy maple extract, could you use some quantity of maple syrup instead of some of the brown sugar and change the amount for the glaze?
Jessi, if you prefer to not use the maple extract, I’d honestly just leave it out. Add more maple syrup/brown sugar will affect the outcome of the cake (and not in a good way!).
Is there a substitute for the maple syrup?
Chris, I’m afraid maple syrup is what is going to give you the best flavor, as the maple does really shine in this recipe. That said, if you don’t mind less of a maple taste, honey will work too!
Hi Erin,
here in Germany, we don’t have canned pumpkin puree as a staple in supermarkets. I have a very powerful kitchen machine, though, so I can make it myself. One question though: is it cooked or raw? Also, what is in the spice mix you use? Cinnamon, nutmeg, maybe cardamom? Thanks so much, I will report about the German version!
Sophie
Sophie, I love that this recipe made it to Germany! 1) The pumpkin puree is raw and 2) For every one teaspoon of pumpkin pie spice in a recipe, I like to use 1/2 teaspoon of cinnamon, then a pinch each of ginger, nutmeg, cinnamon, and cloves (or allspice). I hope you love it!!
Actually, to substitute canned pumpkin you would want to bake a small pie pumpkin until it is soft when pricked with a fork (take out the seeds before or after baking). Let it cool a bit then scrape the flesh from the skin and puree it in a food processor or blinder. Measure out 2 cups of puree to replace the one can of pumpkin puree. Enjoy!
Thanks for chiming in, Cindy!
OMG—that crumb topping though!!
Hi Erin! is there any substitute for using maple syrup in this Pumpkin Coffee cake? Also, what other option can one use instead of Greek yorghurt? Here in Kenya we dont have Greek Yorghut, please advise.
Otherwise i like and appreciate your recipes!We have the lemon frosting cake !the frosting was yummy!
Hi Mercy! For Greek yogurt: you can put regular yogurt in a mesh sieve lined with a cheesecloth. Set it over a bowl and let all the liquid drain out. The thick yogurt leftover will work like Greek! For maple syrup, I’m afraid there isn’t a direct substitute with the same flavor, but you can use honey in the recipe instead. So happy you loved the lemon cake!!
Hi Erin! Please help, we were trying to come up with a good dark chocolate moist cake and we made one for some visitors, tea party, unfortunately it flopped. Please, share your recipe on how to make a good Dark Moist chocolate cake.
And also ,is their a substitute for using baking soda?
Hi Mercy! I’m afraid I don’t know a good sub for baking soda. It’s one of those things you need. BUT I do recommend this fabulous flourless chocolate torte for the cake you described. AND it doesn’t even need baking soda :) https://www.wellplated.com/flourless-chocolate-torte/
Hi! I’m just about to make this. I’ve noticed on a couple of your recipes that your instructions say to sprinkle the baking powder, salt, flour, etc on top, rather than whisking the dry ingredients together and then adding them to the wet. Why do you do it this way? Just wondering. Thanks!
Are you ready for this Christina? Because I don’t want to get another bowl dirty! You can certainly whisk them separately if you prefer, but if I can avoid using an extra bowl and have the same results, that’s my personal preference as someone who likes to avoid dishes :)
I LOVE that this uses an entire can of pumpkin! No leftover pumpkin going to waste, and actual pumpkin flavor!! :)
Hope everything’s okay…this is the most recent post I’ve received. Was just wondering if there’s a problem with my computer. Have a nice fall weekend!
Hi Chris, there have been a couple posts since this one…if you’re getting the emails, perhaps check your spam folder? I hope it goes back to normal!
I recently made this coffee cake and brought it to work to share. My co-workers loved it!! the recipe is really easy to follow (even for beginners like me!) and the flavor is delicious! I even got a few texts/messages from people in the office letting me know how much they enjoyed the recipe, so I have passed it along to several people. The maple and pumpkin provide a lot of flavor without going overboard with sugar – the crumble and drizzle on top give it just the right amount of sweetness. This is the perfect fall recipe – try it!
Norma, this is just the best review and endorsement. THANK YOU! I am so happy you all loved it!
OMG- pass the fork please!!
Could I sub out the whole wheat flour for all all purpose flour? Or what about almond or oat flour? I have everything at home besides whole wheat :)
Hi Krista, yes, you can swap all-purpose flour. I hope you enjoy!