This recipe for Pumpkin Spiced Coffee Crumb Cake with Maple Glaze makes the lightest and most amazing, moist pumpkin cake you will ever come across.
It’s that time of year again when pumpkin spiced recipes are everywhere you look. Some people can’t stand it and others live for it. This recipe is for those of you who live for it!
These little cakes are really fabulous. Although I made them as mini cakes, this recipe can also be made as one larger cake by using a 9-inch pan and increasing the cooking time to 30 minutes. If you love pumpkin spiced anything, why not have a go at Pumpkin Streusel Tarts and Pumpkin Spice Sticky Buns and really embrace the Fall flavors.
After making these cakes, I took some to my trainer at the gym and he shared them with the fitness staff and they all raved about them! Later that night, my trainer text me asking for more. I was happy to oblige.
I’m now pretty popular with the staff and have been bringing them baked goods ever since. It’s the perfect set up. I can’t have it around the house so I take it to the gym and make the fitness staff happy.
It seems wrong, doesn’t it? I mean bringing baked goods to a gym? But they’re all in such good shape they can probably burn it off in a minute so better them than me!
This beautifully moist, spiced cake is topped with a crisp, buttery cinnamon crumb and a maple glaze. It’s the perfect start to the fall season.
I made mine in a loose bottom cake pan, but you can easily use a muffin pan. Fill the sections halfway with the batter.
Top with the crumb topping and bake.
Leave to cool on a wire rack before applying the glaze.
Looking for a traditional recipe? Try my Crumb Coffee Cake recipe!
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Let's Make Pumpkin Spiced Coffee Crumb Cake with Maple Glaze
- 1½ cups flour
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon salt
- 2 large eggs
- ½ cup Pumpkin puree
- ⅓ cup vegetable oil
- 1 tablespoon milk
For the topping:
- ¾ cup flour
- ⅓ cup brown sugar
- ½ cup butter
- ½ teaspoon cinnamon
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons maple syrup
- Preheat the oven to 375F/170C
- Grease a twelve section mini cake pan or muffin pan.
For the cake:
- Add all of the dry ingredients to a large mixing bowl. Mix in the pumpkin and eggs until combined. Mix in the oil and milk until smooth.
- Add the batter evenly to the pan and set aside.
For the topping:
- Add all of the ingredients to a food processor and pulse until combined.
- Squeeze to form lumps and crumble over each cake.
- Bake for 20 to 25 minutes, until a cake tester, comes out clean, and the tops are nicely browned.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
For the drizzle:
- Mix all of the ingredients in a small mixing bowl until smooth.
- Drizzle over cooled cakes.