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
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.
Ingredients
- 2 cups flour
- 1 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 egg
- 1/3 cup butter
- 1/2 cup milk
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Streusel topping:
- ½ cup walnuts
- ¼ cup flour
- 1/2 cup brown sugar
- ½ tsp cinnamon
- ¼ cup butter
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon maple flavoring
Instructions
- Mix together 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 350 degrees for 40-45 minutes.
Maple Glaze:
- Mix together powdered sugar, milk and maple flavoring.
- Drizzle the glaze over the coffee cake.
Nutrition Information:
Yield: 20 Serving Size: 1 gramsAmount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 242mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Gianna says
I love using tomato packs for sauces and soups.
Terry says
I use chicken stock in the carton to make gravies, mashed potatoes, various soups throughout the year and also use it when making swiss mushroom chicken for the sauce. Yum, good recipe.
Rachel G says
When I have left over homemade chicken stock I freeze the rest in zip lock baggies for another day.
amy williams says
I honestly am not the best cook in the world but as far as saving and not wasting we do left overs I love reheated spaghetti its the best thanks for the great giveaway.
darlene lehman says
I like to use egg beaters eggs from a carton. They taste pretty amazing.
Tiffiny Duke says
With leftover chicken we make homemade chicken noodle soup which requires a carton of chicken broth! It is so yummy and my children love it!
Robert Nichols says
The week after Christmas would not the same without frozen pre-made ham sandwiches. I think the smart thing is to properly estimate how much your family eats. My family has stopped cooking too much food over the holidays and saved a ton!
rayraycartucci says
My grandfather always made left over turkey and rice soup(an old Italian dish) it requires chicken broth and tomato paste,canned tomatoes and celery…turkey or chicken with rice and parm cheese and throw meatballs on top. YUM!
Eve D. says
Use chicken stock and some steamed veggies for a quick and healthy soup anytime!
Tammy Woodall says
I think the best “smart” ideas with regarding to entertaining are lists, lists and more lists. I think the key is to write down how many people you are going to serve, if you are just going to offer appetizers or a meal, and start from there. I think the key to every success in entertaining is to prepare, and one way of doing that is to make Lists to keep track of everything, including invitees, menus, ingredients needed and any special details that are important to remember. By completing these steps, there will be just enough and no waste on food preparation and time.
Dianna Thomas says
great ideas–thanks– the left over ham from Christmas went for 2 extra meals-Ham and Navy bean soup and the best ham and cheese omlete dinners— thanks for the giveaway too– Happy New years to you and yours–Be safe
natalie parvis says
I like to make soups and meals that I can freeze and then just dump into the slow cooker when I have a busy day and can’t make a time consuming dinner.
Laura says
After having a ham dinner we use the leftover ham for some beans that we cook up in the slow cooker.
Nothing is wasted and it’s delicious!
Kristen says
I like almond milk from a carton. I use it in my cereal.
operator says
great recipe
Jackee says
I like to use the broth in rice and quinoa. if I have too many veggies in the fridge and want to avoid waste, I make quinoa with stock and mix with veggies. It is delicious.
Vanessa says
I make “Leftover Soup” which is just all the leftovers from the last few meals mixed with chicken broth. It’s delicious and never the same!
jenny s. says
I love from the carton eggs, egg whites and whatnot. My favorite omelettes are from the carton
Courtney breban says
I make this as a staple for appetizer. Cream cheese and rotel with lime chips
terri says
I use carton broth to make rice….used in place of the water it gives a little more flavor
Amy stonger says
I use the leftover ham from Christmas dinner in a boiled ham and cabbage crock pot dish.
golden storm says
I like to use leftover meat and add some of a carton or can of stock to keep it moist,,add mushrooms and cook up then I cook up rice and serve it over rice
Rachel Kane says
After Thanksgiving, we make turkey soup with the leftover turey!
Bert says
Use pumpkin puree cartons to make this recipe:
Pumpkin pie croissants
All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed
Samantha D says
I only use Pacific brand Pumpkin Puree to make pumpkin muffins and pancakes for my boys! They love it!
Cori Westphal says
I like to make a couscous side dish for a lot of my get togethers. I use tomatoes, basil, and onions from my garden (frozen in reusable containers, of course!), couscous (that I buy in bulk), and olive oil (that I try to get fair trade and in bulk). It’s easy and delicious and no waste!
coriwestphal at msn dot com
Vicki Howes says
Always freeze left over stock to add to dishes. I don’t know about you, but I never use the whole carton.
Meg Tucker says
I’m a big fan of carton broths and stocks! I can use as little or as much as I like without any waste. One way I use them the most is to cook them with rice. It really adds a kick of flavor and especially in Paella. Yummo!
Meg Tucker says
I forgot to tell you how beautiful your photo’s are. It takes me forever and a day to take just 1 half this good!
Chrissy Malave says
When we have leftover chicken I use boxed broths to make homemade chicken soup for the following day’s meal.
Claire says
Oooo, that looks deliciouso