Pumpkin Spice Coffee Cake

FACT: When I was younger, I thought coffee cake was actually made with coffee therefore tasted like coffee…therefore I barely ate it! This was before I became an avid coffee drinker and before I knew what coffee cake actually was! To think of all the delicious coffee cakes I’ve let pass by me in life…

But now that I know, coffee cakes are great, little sweets to make! Something I love about them is how there are so many different flavours and fillings you can play around with. Coffee cakes can be loaded with fruit to extreme chocolate to simple cinnamon, you will most likely find a flavour for everyone’s tastes.

IMG_3545We are in the season of all things pumpkin so when I saw Handle the Heat shared a pumpkin spice coffee cake, I knew I had to make it! Definitely did not disappoint! Her recipe shares a moist pumpkin cake with a brown sugar streusel and maple glaze, which you definitely do not want to skimp out on! Perfect for those cool fall mornings with a warm cup of coffee!

Pumpkin Spice Coffee Cake


1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup finely chopped pecans
1 tsp ground cinnamon
3 tbsp unsalted butter, melted

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/4 cup vegetable oil
4 oz sour cream, room temperature
2 large eggs, beaten

1/2 cup powdered sugar, sifted
2 tbsp maple syrup


  1. Pre-heat oven to 350 degrees and spray an 8-inch square baking pan with non-stick cooking spray.
  2. To make streusel: In a small bowl, combine all streusel ingredients with a fork until crumbly. Set aside.
  3. To make cake: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together pumpkin puree, oil, sour cream, and eggs. Make a well in centre of dry ingredients then pour in wet ingredients. Gently stir together until just combined – do not over mix!
  4. Spoon half the batter into the prepared baking pan and sprinkle half the streusel on top. Pour remaining half of batter into pan, spreading on top of streusel. Sprinkle the remainder of the streusel on top.
  5. Bake for 35 minutes or until toothpick in centre comes out clean. [Note: Glass and ceramic dishes will bake longer than metal]. Cool in pan for 15 minutes.
  6. While baking, make your glaze! To make glaze: Combine powdered sugar and maple until it becomes a thick, smooth pourable glaze. Drizzle over the warm cake. Enjoy!


Recipe Source: Handle the Heat


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