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.
Glenda says
I made this last week at work and everyone loved it! I’m making it again this morning 😊
Laurie says
There are no preservatives in canned foods! The heat used during the canning process combined with a hermetically sealed container creates a safe and healthy product. In fact, Tetra-Pak cartons aren’t as temperature resilient as cans or glass containers so you will be limited as to types of foods available. Cans are the most versatile method of processing food.
Pieta Verwijs says
Hello Tonia,
I am Pieta from The Netherlands. Last night I made your Maple Glazed Pumpkin Coffee Cake.
I used selfmade pumpkin puree, pecannuts instead of walnuts and for the topping darkbrown sugar instead of brown sugar.
It was delicious. I put the recipe on my own blog. Of course I mentioned the source of the recipe, your blog.
Please come to visit my blog.
al says
this is delish! I would suggest doubling the streusel topping and maybe even the glaze since these are extra yummy:))
Tonia says
Yes! Great idea! Thanks, Al!
Alison says
Can’t wait to try the cake recipe, I have to find out what pumpkin spice is and get some maple syrup! Pumpkin recipes fascinate me.. You can tell I’m not American!
You almost lost me when I saw all the packets! I cook from scratch, so I will be using fresh pumpkin… On the subject of packaging, a tin is 100% recyclable while tetra packs are only 70% recyclable and won’t be because they are mixed in with plasticky stuff… So mining all our resources might suck, but plastic that ends up in our earth … And choking sea life etc isn’t so good either. An unwrapped, fresh pumpkin and half an hour making pumpkin to freeze in reusable containers for future use is a far better way to act sustainably … And it’s cheaper! (And I don’t think cans require more preservatives than tetra packs, either, it’s about heat to ensure sterile environment so bacteria can’t grow.)
Marla says
Does the glaze go one a warm cake or should the cake be cooled first?
Tonia says
It can go on either way. It will be more runny if you put it on while the cake is warm but I love warm cake! If you plan to eat the cake later, you can put the glaze on after it’s cool or before serving it. ~Tonia
Annabeth says
I just use a carton to drink unsweetened almond milk 😀
Amy Myers says
I use cartons as often as I can… I almost always have a pot of leftovers soup in progress, and it uses whatever’s around and lowfat, lowsodium broth from cartons. I love to buy them.
kisha Allen says
my smart recipe using a carton would be chicken pot pie using low sodium chicken broth, 3 chicken breasts cut in pieces, olive oil, poultry seasoning, frozen mixed veggies, milk, butter and flour.
cook chicken with poultry seasoning and oil on stove until done
add frozen veggies and broth
in another pot, heat up butter and flour and mix together until combined. then add milk to make a roux.
add roux to chicken and veggies and cook until mixture has thickened up.
serve in a bowl.
add pre made biscuits on top of each serving