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Cozy Pumpkin Coffee Cake Recipe with Easy Cinnamon Streusel Glaze

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A warm and comforting pumpkin coffee cake featuring a moist pumpkin base, crunchy cinnamon streusel topping, and a rich brown butter glaze. Perfect for chilly nights or cozy gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (approx. 245 g) pumpkin puree (homemade or canned)
  • ½ cup (120 ml) buttermilk (or plain yogurt as a substitute)
  • ¾ cup (90 g) all-purpose flour (for streusel)
  • ⅓ cup (67 g) brown sugar, packed (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 4 tbsp (55 g) unsalted butter, cold and cubed (for streusel)
  • ⅓ cup chopped pecans or walnuts (optional for streusel)
  • 4 tbsp (55 g) unsalted butter (for brown butter glaze)
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2 tbsp pure maple syrup (for glaze)
  • ½ tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking pan with butter and dust with flour or line with parchment paper.
  2. If using fresh pumpkin, cut a small sugar pumpkin in half, scoop out seeds, and roast cut-side down at 400°F (205°C) for 40-50 minutes until tender. Puree the flesh. If using canned, measure 1 cup (245 g).
  3. Make the streusel topping by combining ¾ cup flour, ⅓ cup brown sugar, and 1 tsp cinnamon in a medium bowl. Add 4 tbsp cold cubed butter and rub into dry ingredients until coarse crumbs form. Stir in nuts if using. Set aside.
  4. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 1 ½ tsp cinnamon, nutmeg, and ginger.
  5. In another large bowl, beat ½ cup softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  6. Beat in eggs one at a time, then add vanilla extract and mix until smooth.
  7. Stir in pumpkin puree and buttermilk until just combined; do not overmix.
  8. Gradually fold dry ingredients into wet mixture gently until no flour streaks remain.
  9. Spread batter evenly in prepared pan and sprinkle streusel topping generously over the surface.
  10. Bake for 40-45 minutes, checking doneness with a toothpick (should come out with moist crumbs). If streusel browns too fast, cover loosely with foil after 30 minutes.
  11. Cool cake in pan on a wire rack for 20 minutes before glazing.
  12. Prepare brown butter glaze by melting 4 tbsp butter in a small saucepan over medium heat until golden brown and nutty, about 3-5 minutes. Remove from heat and whisk in powdered sugar, maple syrup, vanilla, and salt until smooth. Add milk if glaze is too thick.
  13. Drizzle glaze over warm cake and let set for 10-15 minutes before slicing.

Notes

Do not overmix the batter to avoid toughness. If streusel browns too quickly, tent with foil after 30 minutes. Let cake cool before glazing to prevent glaze from melting off. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter and coconut yogurt, and adjust glaze accordingly.

Nutrition

Keywords: pumpkin coffee cake, cinnamon streusel, brown butter glaze, cozy dessert, fall baking, pumpkin recipe, easy coffee cake

Find it online: https://forkmila.com/cozy-pumpkin-coffee-cake-recipe-with-easy-cinnamon-streusel-glaze/