Maple Glazed Pumpkin Coffee Cake with a walnut streusel topping is the MELT-IN-YOUR-MOUTH amazing! Enjoy a warm slice of pumpkin coffee cake with a cup of coffee.
When I was in elementary school, my grandma moved from northern Minnesota to only a few miles from my house. She lived in an apartment and I loved visiting her there. Sometimes she would let us spend the night and we would bake or do something crafty.
One time she made homemade doughnuts with maple glaze. She always said that she wanted to teach us how to make doughnuts but it is one of those things that we never got around to.
Ever since those maple glazed doughnuts, I’ve loved maple glaze. So, when I made pumpkin coffee cake, I decided to drizzle on maple glaze and it was delicious!
How To Make Maple Glazed Pumpkin Coffee Cake
Step One:
Mix together flour, sugar, baking powder, salt egg, butter, milk, pumpkin, and pumpkin pie spice. Pour into a greased 9×13 inch pan.
Step Two:
Stir together chopped walnuts, flour, brown sugar, cinnamon, and butter, mix until crumbly. Sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes.
Step Three:
For the maple glaze, mix together powdered sugar, milk, and maple flavoring. Drizzle the glaze over the coffee cake.
This Maple Glazed Pumpkin Coffee Cake is best served warm so eat it right after making it or if you prepare it ahead of time, warm it up before serving.
Want more pumpkin recipes? Try these next:
Slow Cooker Pumpkin Pecan Bread Pudding
Maple Glazed Pumpkin Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- â…“ cup butter
- ½ cup milk
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Streusel topping:
- ½ cup walnuts
- ¼ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon maple flavoring
Instructions
- Preheat the oven to 350ËšF. Mix together the flour, sugar, baking powder, salt, egg, butter, milk, pumpkin, and pumpkin pie spice.
- Pour batter into a greased 9×13-inch pan.
Streusel Topping:
- Combine chopped walnuts, flour, brown sugar, cinnamon and butter, mix until crumbly.
- Sprinkle evenly over batter.
- Bake at 350ËšF for 40-45 minutes.
Maple Glaze:
- Mix together powdered sugar, milk and maple flavoring.
- Drizzle the glaze over the coffee cake.
judy shockley says
I love pumpkin desserts ,i just made a turkey again this week ,minus ALL the major side dishes of thanksgiving
rebecca shockley says
I loved reading over all the answer’s, so many great one’s. The one that comes to my mind is oatmeal. French bread pizza, bread, cheese, sauce, very little waste and who doesn’t love a cheese pizza.
monica says
Your recipes and photos are amazing! I always try to not waste food and wish that I had a great recipe to share…but I am not a great cook!
Tonia says
Thanks Monica! I love how I get to spend my time creating and photographing!
Nancy says
I like to frugally make use of all the food I buy. I will save veggie tops and trimmings to make soup. I roast a turkey and make many meals from it . Then when there’s just a little meat clinging to the turkey carcass, I’ll boil it to make soup, along with assorted veggie bits I’ve collected and any wilted veggies in the fridge. It is frugal, yummy and good for you, too!
Kim Henrichs says
I do a super easy lentil soup with a large carton of vegetable broth and a large carton of chicken broth/stock. I sautee some carrot/onion/celery, add thyme and then the cartons of broth, then a bag of lentils and a bag of pearled barley and salt and pepper. Let that cook to desired consistency. SO good this time of year! I love Pacific stocks!
Julie Lee says
I don’t have any personal recipes but I want to start learning! I love what you are doing/making so easily with such little waste!
hayley s says
My favorite recipe is corn casserole– a pkg of jiffy corn meal, can of whole corn, can of creamed corn, 1 cup sour cream, 1/2 stick of butter and a pkg of chedder cheese! mix it all together and bake at 350 for 20-25 min.!
Rosa Z. says
I love making Chicken Marsala- lots of amazing, fresh ingredients, plus chicken broth! Yum!!
Shareen Mioskowski says
Yummy great recipes!! I always use leftover Turkey for sandwiches and Ham for scrambled eggs with chopped tomatoes onions and salsa topped with some shredded cheese!
Taylor Allen says
I like to make a grilled cheese with organic cheese and a tomtit soup that is organic as well. So good!
Rachel W says
Instead of just heating up leftovers, I use my leftovers to add into something new that I am making! For leftover chicken instead of heating it up I will add it onto a pizza and make buffalo chicken pizza, add it to my salad, or make chicken salad!
Ronda Patrick says
All of our tablewear is made with recycled materials!
Kenia says
I love to make chicken soup from chicken rotisserie left overs.
Shannon says
Wow your Piet really made me more aware of how much waste I produce unnecessarily. My tip would be to reuse leftovers instead of tossing and making more food. Try to come up with a second recipe to be used the next day when planning meals.
Laurie W says
I like to make homemade bread…not much waste at all until the flour bag gets thrown out! 🙂
Jennai says
Here is my recipe using cartons
Strawberry Coconut Water Smoothie:
2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey
Arik Issan says
I always rewrite out the recipe and set out the various measuring spoons and cups, and always make sure I have all the ingredients before starting!
asia says
One of my favorite small carton recipes is when I make tomato – red pepper soup from a tetra-pak carton (it tastes way better than when you buy it in a can and it has that metallic flavor to it, as an added bonus) to make a quick meal for my sweetie and I on days that we need something warm and satisfying but I don’t have a lot of time to cook. While the soup is heating on the stove, I throw together some open-sided tuna melts (cheese, kale, tuna, and sometimes a bit of tahini, all on single slices of sprouted whole grain bread). It is super simple and filling and oh so yummy!
Elise @ Harvey Ever After says
I use half and half and chicken stock. They are great for cheesy potato soup!
Julie Wood says
I like to make clam chowder using heavy cream from a carton! I love having heavy cream in my pantry! I don’t use it fast enough to by the fresh stuff, but I always have it when I need it. It tastes as good as the other stuff, too!