Maple Glazed Pumpkin Coffee Cake

Here’s something for your Thanksgiving brunch! A not too sweet, crumbly, yumbly, coffee cake…and something to do with the other half of the can of pumpkin that you used in a recipe and don’t know what to do with!

Use only pure maple syrup in the glaze, otherwise it’s cheating (and won’t taste as good).

Maple Glazed Pumpkin Coffee Cake

Pecans, brown sugar, maple-y yummmm!

maple glazed pumpkin coffee cake

Maple Glazed Pumpkin Coffee Cake

For the cake:

  • 2/3 cup pumpkin puree
  • 1 egg
  • 2 1/2 tablespoons butter (at room temp)
  • 1/4 cup milk
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 1/2 teaspoons pumpkin pie spice

For the streusel topping:

  • 1/3 cup pecans
  • 2 tablespoons flour
  • 1/4 cup brown sugar
  • 1 tablespoon butter

For the glaze:

  • 1/4 cup powdered sugar
  • 2 tablespoons pure maple syrup


  • Preheat oven to 350. In a medium bowl mix first 6 ingredients together (pumpkin-vanilla). Sift in flour, baking powder, salt and spice. Stir until just combined. Pour batter into a greased 8×8 baking dish.
  • Combine pecans, flour, brown sugar and butter (I used my fingers) and sprinkle everywhere (ok…evenly) over batter.
  • Bake for 30 minutes.
  • In a small cup stir together powdered sugar and maple syrup. Add more syrup as needed until it’s a little runny. Drizzle over cake just after it comes out of the oven.

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