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The Perfect Maple Pecan Pumpkin Coffee Cake

maple pecan pumpkin coffee cake - featured image
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A tender, moist pumpkin coffee cake with a crunchy maple-pecan streusel and an optional maple glaze. Perfect for fall mornings, brunch, or any time you want a warm, cozy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sour cream, room temperature
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (57g) unsalted butter, melted (for streusel)
  • 2 tablespoons (30ml) pure maple syrup (for streusel)
  • ¾ cup (85g) chopped pecans, toasted (for streusel)
  • ½ cup (60g) powdered sugar (for glaze, optional)
  • 2 tablespoons (30ml) pure maple syrup (for glaze, optional)
  • 1–2 teaspoons milk or heavy cream (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment paper, leaving overhang on two sides.
  2. Toast the chopped pecans in a small skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant. Set aside to cool.
  3. Make the streusel: In a medium bowl, whisk together ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Pour in ¼ cup melted butter and 2 tablespoons maple syrup, then stir with a fork until clumps form. Fold in toasted pecans. Set aside.
  4. Mix dry ingredients: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, ½ teaspoon salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and ¼ cup brown sugar until light and fluffy, about 3 minutes. Scrape down sides as needed.
  6. Add eggs one at a time, mixing well after each. Then add pumpkin puree, sour cream, ¼ cup maple syrup, and vanilla extract. Mix until just combined (batter may look slightly curdled).
  7. Gradually add dry ingredients to wet mixture, mixing on low or folding by hand until flour disappears. Do not overmix.
  8. Pour half the batter into prepared pan and spread evenly. Sprinkle half the streusel over batter. Carefully spoon remaining batter on top and spread gently. Finish with remaining streusel.
  9. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 30 minutes, tent loosely with foil.
  10. Cool in pan on a wire rack for 20 minutes. Use parchment overhang to lift cake out and transfer to rack to cool completely.
  11. For glaze (optional): Whisk together powdered sugar and 2 tablespoons maple syrup. Add milk or cream 1 teaspoon at a time until drizzling consistency. Drizzle over cooled cake.

Notes

Toast pecans for best flavor. Use room temperature ingredients. Do not overmix batter. Layer streusel in middle for surprise crunch. Check doneness at 40 minutes. Cool completely before glazing. Store in airtight container at room temperature for up to 3 days. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, maple pecan coffee cake, fall breakfast, pumpkin streusel cake, maple glaze

Find it online: https://avabowls.com/the-perfect-maple-pecan-pumpkin-coffee-cake/