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
- ⅓ 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 350˚F. 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 350˚F for 40-45 minutes.
Maple Glaze:
- Mix together powdered sugar, milk and maple flavoring.
- Drizzle the glaze over the coffee cake.
Laurie Nykaza says
We take the leftovers and make other meals after Thanksgiving and Christmas Turkey pot pie with the dinner left overs so good and we buy everything we can in the cartons at the store. This year cranberries, turkey gravy, vanilla soy milk to go with the tea.
Laurie says
I buy broth and make turkey soup with my thanksgiving leftovers
sadia shaikh says
i have invent a new recipe of turkey wellington with the leftovers and yest turkey pot pie you cant go wrong with it thanks for the chance
Vikki Billings says
After Christmas we send home left over ham with everyone and we take the spiral ham bone and cook it in with our beans to make a big pot of ham and beans for new years.
evans s says
i’ve used chicken stock to make seasoned rice–boil the rice in the chicken stock instead of using water, add Adobo, chopped onions and garlic sometimes I add peas or corn
Kristen Varner says
save left over vegetables in a freezer safe dish, once it’s filled make veggie soup 🙂 so the small amount of veggies left at the end of the meal doesn’t get wasted.
Heidi S says
I use my crockpot a lot and instead of using canned veggies or beef stock I use frozen veggies and bullion cubes.
This Pumpkin Coffee Cake looks divine!
David says
We make turkey sandwiches or turkey pot pie with left overs from the holidays.
judie Farris says
I love to try alot of different ways to throw leftovers together. I would love to try your recipe, it sounds amazing.
Juanita A May says
I cook chicken on the bone and use the chicken stock for so many recipes, and the chicken itself for 2 different meals. I bu.y vegetable stock in cartons and keep on hand to make flavorful rice, soups and gravies
Ashley Small says
Everyone I tell thinks this is gross (lol), but my family uses “liquid eggs” for pretty much everything. We tried it once and loved it!
Georgia Beckman says
I make my own chicken stock & freeze it in reusable quart containers. This allows me to use what I need without having to throw any out & I am also not filling up the landfill.
Ruth Weismer says
I have trouble just trying to boil water. Do not listen to my advice.
Lisa Graham says
I use the Boxed Chicken Stock when cooking rice. It is easy to substitute any of the box stocks instead of water and is a great way to add more flavor and make rice or other food moister.
Janell says
I found this oatmeal cranberry cheesecake recipe using Tetra pak cartons and it is just amazing:
1 package yellow cake mix
2 1/2 cup quick cooking oats
3/4 cup butter, melted
8 oz cream cheese, room temperature
1 14 oz can sweetened condensed milk
2 Tbls lemon juice
1 tsp vanilla extract
1/2 cup white chocolate chips
16 oz jellied cranberry sauce
2 Tbls cornstarch
Preheat oven to 350 degrees. Line 9×13 baking dish with parchment paper or grease with cooking spray. Mix cake mix and oats in a large bowl. Add melted butter and stir until crumbly. Press two-thirds of the mixture onto the bottom of the dish. Beat cream cheese in a mixer bowl until light and creamy. Add sweetened condensed milk, lemon juice and vanilla and continue mixing until smooth. Pour over crust. Combine cranberry sauce and cornstarch in a small bowl. Spoon over cream cheese mixture and gently spread out. Sprinkle white chocolate chips over tops of cranberry sauce. Sprinkle remaining crumb mixture over the top and press down gently. Bake for 35-40 minutes or until center is set. Cool on a wire rack. Refrigerate and cut into bars before serving
Jo Ann F says
When I have large parties , I make baked macaroni and cheese with bottled cheese sauce. I mix the cooked elbows and sauce in baking pan. Shredded cheddar cheese & bread crumbs on top . Bake until top is brown. It’s fast and easy , family loves it.
jofo120 at yahoo dot com
Karla T says
I like to make soup with chicken broth from a paper pak like yours, then I add italian sausage, kale, potato, cream, and pepper.
Tracee says
I use carton beef broth in my stoneware and add onions and cheese for a quick French onion soup in the microwave!
Wehaf says
We like food plans or menu plans that use one day’s leftovers for the nest day’s meals. So we might make a roast chicken, then chicken tacos, then chicken soup with taco salad, etc. It helps us to use every bit of our food.
Wehaf says
We buy soups in cartons – that way we know they are BPA free.