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.
Tami says
The pumpkin coffee cake looks awesome. I will have to try it.
anna says
First love the idea of half charity donation! and second I pureed just about every food my twins have eaten and found many great recipes for pumpkins and squashes:)
melissa Barnes Walker says
I love the idea of using those containers instead of cans. They would take up less room in my cabinets too. At my house we don’t have leftovers and never food waste. If I fix chili and we have any extra… I add macaroni and we have chili mac another night. If I have any food left over after we have eaten it goes to my husband’s lunch the next day. My challenge is always… have I cooked enough for us to eat and have some for his lunch?
Jung says
Slow-Cooker Black Bean-Mushroom Chili
INGREDIENTS
1 pound dried black beans, (2 1/2 cups), rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds, or ground cumin
1/2 teaspoon cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, sliced
8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth, or vegetable broth
1 6-ounce can tomato paste
1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
1 1/4 cups grated Monterey Jack, or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
MORE HEALTHY RECIPE IDEAS
Mood-Boosting Recipes
Heart Healthy Recipes for Two
Easy and Healthy Ground Beef Recipes
Recipes from the January/February 2013 Issue of EatingWell
Top 50 Healthy Recipes for Winter
YOU MIGHT ALSO LIKE
Slow-Cooker Yankee Bean Pot
Zesty Wheat Berry-Black Bean Chili
Ultimate Beef Chili
Slow-Cooker Moroccan Lentil Soup
Sweet Potato & Black Bean Chili for Two
PREPARATION
Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.
Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.
Birdiebee says
I use beef stock in a carton to put into my Split Pea Soup. I use the chicken stock to make chicken gravy.
Rhonda A says
This looks delicious. We make a quick dessert that works for everyone and doesn’t take that much time.
Quick Trifle,
Yellow Cake mix
No Bake Jello Cheesecake (or Philadelphia Cream Cheesecake premade)
Assorted Berries
Butter
Whip Cream
Granola
I take berries (strawberries, blueberries, raspberries and blackberries and stick them in a bowl and pour a 1/4 cup of sugar on it and let it sit to develop its own syrup. Then we take Jello No Bake Cheesecake and mix the cheesecake part only. We use yellow cake mixfrom a box and mix it up like we are going to bake it. Instead of baking it, we butter a mug or glass bowl and pour the cake mix halfway in. stick it in the microwave until it rises and is fluffy (it is done all the way through). Depending on how much you put in, it can take anwhere from 2 1/2 to 4 minutes. When the cake mix is done, we break it apart and start layering the cake, cheesecake, fruit and granola in a cup until it fills the cup and top with whip cream. Easy, peasy and delicious!
Melody says
We try to make just enough food for everyone, then we try to use up as many leftovers as we can. I have some friends that say they never keep leftovers because they hate eating it but thankfully my family doesn’t mind. It’s actually nice to be able to just heat up some food the next day or bring some to work.
Scarlet says
I make pumpkin soup using pumpkin puree, canned tomatoes, chicken stock, chopped onion, curry spice, garlic, S&P and sour cream. I put it in the blender and whizz it then heat it up in the microwave. Really quick supper.
john hutchens says
I use the leftover taco meat to make chilli in the crockpot
Angela Killingsworth says
I’m not much of a cook :/ we try to grow most of our own organic veggies and what we don’t eat the chickens will! LOL
Thank you for your wonderful recipes! Btw, the organic cranberry sauce is now on my grocery list. Thank you!
RebekahU says
I use a few items that are in cartons. I always purchase chicken and beef broth in boxes, and I purchase tomato sauce and paste in boxes. I also purchase almond milk in cartons. I really like that type of packaging because it makes it easier to keep my pantry organized. I’ve never seen pumpkin or cranberry sauce in cartons. That is really neat! Over this past year, I’ve really made an effort to reduce how much food we waste. So, one of my smart entertaining tips – which will save you money AND help you to waste less – is to buy slightly smaller than you think you’ll need (this year instead of getting a 20 lb turkey like we usually do, we purchased a 16 pound turkey and had plenty of turkey for the meal, and not too much left over!), and try not to purchase too much at once, and after a meal, if you do have left overs, place the leftovers in containers, and get them in the freezer. You can pull them out in a week or two, and use them in a different meal, and your family will never grow tired of turkey or ham (from having those items in close succession to one another!) Merry Christmas!
Nichole Norris says
I try to do as much preperation before the big day as possible. I always cook everything half way through a day or two before the big day, freeze it, and finish cooking it the day of, this saves me a huge amount of work.
Trudy says
I like white chili with chicken stock in the box and beans in a can.
Ruth M. says
I add canned, pre-prepared cranberry sauce to leftover turkey in homemade pot pies!e
Tammy says
I love putting hashbrowns, eggs (carton kind that you pour) and sausage in a muffin pan bake at 350 for 25 minutes and then pop them out! Quick and easy breakfast! 😉
Tonia says
Love that idea, Tammy! I’m going to try it for my family using bacon instead of sausage.
Allie says
I usually substitute some milk in soup for chicken broth
Daraya says
I love making vegetable noodle soup for the cold winter months with vegetable broth from a carton! 🙂
Traci says
I really like to make sure that I use healthy substitutions wherever I can. Coconut or raw sugar in place of white, flax seed in place of eggs, and quinoa, nut or whole wheat flours in place of white flours.
Debbie Jackson says
My smart tip is to use strawberries to make santa hats on top of an oreo.. Delightful
roddjackson at hotmail dot com
Emily Wells says
I love using leftover ham to make ham spread. Dice it and put it in the food processor and add mayo, roughly chopped onion, roughly chopped celery and a little salt and pepper. Pulse it until it’s mostly pureed (you don’t want liquid, but you don’t want large chunks of anything either!) and eat it on sandwich bread, crackers, etc. So good!