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 teaspoon baking powder
- 1 teaspoon 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 teaspoon 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.
Richard says
I heat up soup or broth from a carton right into mugs to enjoy when I’m under the weather.
kelley roach says
I love this recipe! We are on a no dairy diet. Do you think almond milk would be an okay substitute to use? We love leftovers and will use the leftover turkey and ham from Thanksgiving day to make sandwiches, soup, you name it.
Tonia says
Hi Kelley,
I’ve never tried using almond milk but if you can typically substitute it for milk in your recipes, it should be fine.
~Tonia
Dorrie Turner says
We use the real little spatulas with long stem handles for everything from scraping out the rest of the mayonnaise or ketchup bottle, we have one for cleaning products and one for shampoos and lotions, to using them during recipes, using every bit of the ingredients in the bowl or mixtures by using the spatula. I know it seems no big deal, but condiments, cleaning products, batter in the bowl you have so much more everything that normally most people would throw away. Plus we try and by things in recyclable containers and packaging, no matter how more convenient it seems to buy something else. Saving money, making products last longer, and recycling! Happy New Year everyone!
zenetta says
I always use carton stock to make my homemade gravy.
Sara says
I use pumpkin puree in a carton in pancakes- oh my this is yummy!!
Carolyn Gates says
Leftovers are always saved and used in a future meal, with 2 growing kids not much goes to waste.
Abby Kraynick says
This is a family favorite in my house!!!
Pumpkin Brownies
Ingredients:
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup Pacific Foods Organic Pumpkin Puree
1 package (12 ounces) minature semi-sweet chocolate chips
Nichol Tone says
We take he rest of our ham and make split pea soup so no wasting and the ham does the flavoring. Little cost no waste
Jessica H. says
I can’t really think of a recipe that uses cartons, but I am enjoying the ones shared here! I guess if I had a suggestion to be eco friendly in entertaining would be to use recyclable/reusable containers to serve. For example, soups, individual salads, etc can be served in glass jars. They are a great alternative to plastic or paper bowls. You can generally find them cheap at the thrift store and they even have the added benefit of being a to go container for your guests! All you have to do is pop a lid on and they are out the door! They can be styled to match you decor.
Megan says
Made this one over the holidays. They were soo good
Pumpkin Brownies
Ingredients:
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup Pacific Foods Organic Pumpkin Puree
1 package (12 ounces) minature semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. In a medium bowl, mix together flour, pie spice, baking soda, and salt; set aside.
In a mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter in well greased 9 x 13″ baking pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Using a serrated knife to cut brownies into 24 squares. Enjoy!
angie pruden says
turkey tacos the day after thanksgiving
Glenna F says
I like to make things quick and easy so semi homemade is my best tip. Buy things and then add a little something to make them special.
deanna says
I tried this Pumpkin soup recipe yesterday and it was fabulous:
1 carton of the Pumpkin puree
1 carton of chicken stock
1 onion, diced
1 tablespoon of olive oil
2 stalks of celery, diced
2 carrots, peeled and diced
2 cloves of garlic, minced
1 teaspoon of dried thyme
1 tablespoon of fresh sage
1/3 cup of heavy cream
salt, pepper, ginger, and cinnamon.
Kim says
I use the carton chicken stock for all my soups.. I just think its better (for us and the environment) in the carton
Thomas Murphy says
I use chicken broth in a container for my mom’s stuffing recipe.
Jessica G says
I use a carton of Pacific Organic vegetable broth to make a simple soup with pasta and veggies.
Danielle Jones says
Recipes that call for pumpkin don’t generally call for the whole carton. So what I do is freeze the left over pumpkin and when you want a sweet treat add a small amount to ice cream and mix in some grahm cracker crumbs. This makes a pumpkin pie blizzard and is so good!
Ambrosia says
I like to cook up appitizers before hand, and freeze them. All I have to do is take out as many as I like and let defrost… No fuss, no muss, no waste!
Heidi says
I use chicken broth from the carton to cook my vegetables in for great extra flavor!
Sylvia M. says
I take all the leftover turkey and make hot turkey sandwiches using chicken stock from a box….kids love it!!
jessica hager says
Q: To enter, leave a comment on this blog post sharing your small, smart recipes that use ingredients in cartons or “smart” entertaining tips that produce great tasting food with little waste.
A: I don’t really have any small, smart recipes. I like to make all my stuff from scratch.
Taralyn says
We just made a yummy variation on mac and cheese yesterday using spaghetti squash, cheese, milk, and chicken stock from the carton.
Allyson Tice says
I make crockpot chicken soup!
2- cartons of chicken stock
1 package of chicken breasts.. cut up or shredded
slice up carrots and celery and onions (as many as you prefer) garlic powder or real garlic and 1 bay leaf!
cook 3-4 hours on high. keep warm or freeze for extra meals!
add salt and pepper to taste!
super easy and no waste! i buy all veggies in store and bring my own bags! so easy and yummy!!
Amanda Rauch says
I make a lot of soups this time of year and i love the cartons of stock! It is always nice to have lots in the pantry.
stacy says
I use the shelf stable boxes all the time. Just yesterday I made a delicious broccoli and cheese soup using chicken stock in a box.
stacy says
FYI, on the raffle copter I’m signed in under my fb name…oursafehaven.
Amanda Sakovitz says
My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.
Melissa V says
I use a lot of stock from cartons. My favorite is beef stock, a packet of dry brown gravy mix, a packet of ranch and a packet of italian dry dressing mix. Mix that all together. Pour it over a roast in the crockpot and let cook on low for 8 hours. Most requested meal in my house. Very little waste.
Erin Phelps says
I always use cartons of chicken and beef broth, they make great bases for soups. Btw, this cake looks yummy!
Sharon G says
When my son had friends over for a game, I cooked a chicken, saved the breasts, saved the stock. I used the remaining pieces of chicken to make chicken salad. I made chicken salad sandwiches, made a veggie/fruit tray The breasts were used for dinner later that night, and the leftover celery/carrots went into the stock to make delicious homemade chicken & rice soup and fruit went into compost!
Paula Willbanks says
The recipe above looks amazing, definitely a must try! Thanks for sharing! My mother and I both use boxed chicken stock in several of our recipes. I personally like to add it to my rice pilaf.