Pumpkin Coffee Cake with Maple Cinnamon Streusel
I am not the biggest fan of pumpkin but I love a good coffee cake. A good bit of streusel on top with a nice glaze makes it a great treat with a lovely cup of coffee or tea. The cake is light and fluffy and the streusel adds texture.
This is perfect for Thanksgiving morning and can even be divided into 12 muffins as well. I love this as a breakfast item but also as a post dinner dessert.
PUMPKIN COFFEE CAKE WITH MAPLE CINNAMON STREUSEL
- 2 eggs room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree store bought is fine but I prefer homemade
- ¾ cup vegetable oil
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon cinnamon
- ¼ cup melted butter
- 2 teaspoon maple syrup
- ½ cup powdered sugar
- 1 ½ teaspoon milk
- ¼ teaspoon vanilla
- Preheat your oven to 400℉ and lightly grease a 9” springform pan.
- In a medium bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
- In a stand mixer, or in a bowl with a hand mixer, combined eggs and sugar.
- Add pumpkin puree, vegetable oil and vanilla. Be sure these incorporate well before adding dry ingredients.
- Slowly add dry ingredients to the wet mixture until thoroughly combined. Then pour into the springform pan.
- In a small bowl, whisk flour, sugar, and cinnamon.
- Add in melted butter and maple syrup and mix to a crumbly consistency.
- Sprinkle evenly all over the batter in the springform pan.
- Bake for 20-30 minutes or until the internal temperature of the cake is 210℉.
- Whisk all ingredients together to create a slightly thick but still flowing icing.
- When the cake has cooled, drizzle icing all over the cake.