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Perfect Maple Pecan Pumpkin Coffee Cake: Easy Fall Recipe

maple pecan pumpkin coffee cake - featured image
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This moist and tender pumpkin coffee cake features a crunchy maple pecan streusel layer running through the center and on top, finished with a maple glaze. It’s an easy, crowd-pleasing fall recipe that comes together in about an hour.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) real maple syrup
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1 cup (125g) all-purpose flour (for streusel)
  • 1/2 cup (100g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/2 cup (113g) unsalted butter, cold and cut into small cubes (for streusel)
  • 1 cup (120g) pecans, roughly chopped and toasted (for streusel)
  • 2 tablespoons real maple syrup (for drizzling on top before baking)
  • 1 cup (120g) powdered sugar (for glaze, optional)
  • 3 tablespoons real maple syrup (for glaze, optional)
  • 1–2 tablespoons milk (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  3. Make the streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter cubes using a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Stir in toasted pecans. Refrigerate until needed.
  4. Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Mix wet ingredients: In a separate bowl, whisk together melted butter, maple syrup, pumpkin puree, eggs, vanilla extract, and buttermilk until smooth.
  6. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Layer: Spread half of the batter into the prepared pan. Sprinkle half of the streusel over the batter. Carefully spread remaining batter on top, then sprinkle remaining streusel on top, pressing lightly into the batter.
  8. Drizzle 2 tablespoons of maple syrup over the top streusel.
  9. Bake on the middle rack for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  10. Cool in the pan on a wire rack for 20 minutes, then lift out using parchment handles and transfer to the rack to cool completely.
  11. Make the glaze (optional): Whisk together powdered sugar and maple syrup until smooth. Add milk 1 tablespoon at a time until drizzling consistency. Drizzle over cooled cake.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. If pumpkin puree seems watery, blot with a paper towel. Let cake cool properly before slicing. Toast pecans for extra flavor. Make extra streusel if desired. Cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, maple pecan coffee cake, fall coffee cake, pumpkin streusel cake, easy pumpkin recipe

Find it online: https://elaraeats.com/perfect-maple-pecan-pumpkin-coffee-cake-easy-fall-recipe/