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.
Sally says
For Christmas I make bone in ham and keep the bone to use for bean soup the next day! I try to use everything because groceries are so expensive!!
Cynthia Cover says
When entertaining, I use cloth napkins that I can wash rather than paper that gets thrown away. Save the earth for our kids!
Wendy Pesce says
Simple Marshmallow Fudge
Ingredients
1 small sweetened condensed milk
16 oz. semi sweet morsels
4 cups marshmallows
1 tsp vanilla
Directions
Grease 8×8 pan.
Combine chocolate chips & sweetened condensed milk in pan on stove.
Cook over medium heat until completely melted, stirring constantly.
Add in vanilla and mix well.
Remove from heat.
Let cool a minute or two, then gently add in marshmallows.
Cool completely and cut into squares to serve. (You’ll want a glass of milk nearby, these jummy treats are rich!)
sheila ressel says
I use pacific cream of mushroom soup when making my squash casserole which I just happened to make this Christmas. It’s so good and a fast mover.
Sonya Morris says
I try to buy fresh produce to keep from using so many canned products.
Cheryl Sch says
Looks and sounds delicious!
Nicole Elmore says
Hi everyone and Merry Christmas. For Christmas I made an Oatmeal Creme Brulee and used 1 32-ounce carton of Pacific Foods Organic Oat Beverage Vanilla. I didn’t make the recipe up myself, I actually followed the original recipe here http://www.pacificfoods.com/kitchen/desserts/oatmeal-creme-brulee.aspx and it turned out delicious! I encourage everyone to try it! I always try to use carton products in all of my cookings.
Allison S. says
I make a broccoli cheddar soup using chicken stock (cartoned), frozen broccoli and any other veggies you like, and velveeta cheese. That’s it! Super easy and delicious.
Prickly Pinecone says
When making items such as a tomato bolognese saucce for pasta we make a huge batch and freeze it in individual portions so the next time we need some we just pull it from the freezer. Same goes with loaf cakes eetc
Sarah says
In all soup recipes I use vegetarian broth from a carton. As for entertaining tips that create little waste.. all leftover deserts usually get thrown in the freezer for a rainy day, where they come out still fresh and just as yummy.
e michelle says
we use the chicken stock in my hubbys bad guy chicken! always thought i would hate it but i actually gave it a try and it’s one of my fav baked chicken meals!
judy mitchell says
we make soups so they can be very healthy and then freeze leftovers so there is no waste.
Wes Hovorka says
I like making pigs in a blanket using hot dogs and crescent roll.
Mary Beth Elderton says
I use tomatoes in cartons to make a super veggie soup. I use chicken or veggie stock to make cauliflower “rice.” I hadn’t seen the cranberry sauce in the carton but will look for it—we enjoy cranberry sauce year round…not just holidays.
Lianne says
I make a shepherd’s stew from veggie broth in a carton, fresh produce chopped thick (like carrots, potatoes, celery, onions, and mushrooms), and tofu! Add in a bunch of your favorite seasonings and it’s the best for a warm, cozy meal in the middle of winter. 🙂
Cathy Truman says
I use roast beef leftovers and any veggies from the fridge and carton of beef both for a nice veggie soup. I make a salad and
a loaf of French bread and it is a good meal.
kathy dalton says
There is so much hidden meat left on the bones of the turkey so i simmer it untilallthe meat falls off the bones and use it for another dinner like turkey tettrazini
Desi says
We use chicken stock in all kinds of things… especially soups. It has so many uses and is a good pantry item to have on hand. Also if I use one small adobo chipotle from a can, I don’t wanna waste all of them so I freeze the rest 🙂
Samantha S says
My family cooks the whole chicken and then debone it afterwards. If we don’t use it all for the meal, we save what’s left and make stew. (Beef or chicken, mostly) You don’t need that much meat and it tastes good and tender with veggies the next day. Yum;
Gina H. says
I like to save any left over veggies & chicken then add it to the chicken stock (in a carton) to make chicken soup.