Maple Streusel Pumpkin Cake
- This moist pumpkin spice cake is topped with a buttery streusel and drizzled with maple glaze.
- A perfect autumn dessert that combines warm spices with sweet maple flavors.
- Ideal for holiday gatherings or anytime you’re craving cozy fall flavors.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin purée
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- ¼ tsp salt
- ½ cup pure maple syrup
- ¼ cup melted butter
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ cup cold butter, cubed
- ¼ cup chopped pecans or walnuts (optional)
- For the maple glaze:
- 1 cup powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tbsp heavy cream or milk
- ¼ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, whisk pumpkin purée, maple syrup, melted butter, brown sugar, eggs, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix.
- Make streusel topping: Combine flour, sugars, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts if using.
- Pour batter into prepared pan and spread evenly. Sprinkle streusel topping over batter.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare maple glaze: Whisk together powdered sugar, maple syrup, cream, vanilla, and salt until smooth.
- Drizzle glaze over cooled cake and allow to set before serving.
Notes
- For the best flavor, use pure maple syrup, not pancake syrup or maple-flavored products.
- The cake can be made 1-2 days ahead and stored at room temperature.
- Freeze unglazed cake for up to 3 months; thaw overnight and add fresh glaze before serving.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 32
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
- Cholesterol: 65
Keywords: maple streusel pumpkin cake, pumpkin spice cake, maple glaze, streusel topping, autumn dessert, fall baking, pumpkin dessert