Filed Under: cake | Dessert | Fall

Pumpkin Spice Coffee Cake

Recipe By Tessa Arias
October 10th, 2017
4.95 from 242 votes
4.95 from 242 votes

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

Yield: 9 squares

Prep Time: 15 minutes

Cook: 35 minutes

I have to admit, I never liked coffee cake until recently. Every slice I had was always dry, bland, and boring. I couldn’t understand why anyone would want the stuff!

That was until I started making my own coffee cake from scratch. Oh so much better than the artificially sweet and drab store-bought stuff!

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

I took this Pumpkin Spice Coffee Cake to a new place in heavenly world of fall baking. The cake is of course made with pumpkin puree and lots of warm spices. But then I also added in sour cream to get that moist tang we all want in coffee cake.

Then there’s the streusel. What’s better than streusel?! Here we have a buttery brown sugar pecan streusel loaded up with more cinnamon. Really my goal here was to satisfy your cravings for fall flavors while also making your house smell amazing.

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

The streusel doesn’t just go on top of this cake. There’s a layer in the center that provides a flavorful crunchy ribbon of goodness to each and every bite.

Then there’s the icing on top… literally. Just a simple powdered sugar maple syrup icing does the trick. All of these flavors together are an autumn dream.

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

But the best part?

How quick and easy this recipe is. You can have a batch of this Pumpkin Spice Coffee Cake cooling on your counter in about one hour. I think it tastes amazing still warm. The cake itself can be covered and stored for up to 4 days and it somehow still stays moist.

Thought I highly doubt it will last that long.

The Best Pumpkin Spice Coffee Cake

How to make coffee cake:

  1. Make the streusel: Combine light brown sugar, all-purpose flour, chopped pecans, cinnamon, and melted butter for the most delicious streusel crumb topping.
  2. Make the pumpkin coffee cake: Combine the dry ingredients in a large bowl and stir. In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined. Overmixing will result in a tough and rubbery cake. In an 8-inch square pan coated with nonstick cooking spray, pour half your coffee cake batter in, then sprinkle half your streusel on top. Pour the remaining batter on top of that, and then sprinkle with the remaining streusel. Bake for 35 minutes, then allow to cool before glazing.
  3. Make the maple glaze: Powdered sugar and maple syrup form the most delicious icing to drizzle over the top of your coffee cake.

How to make pumpkin puree:

I used store-bought canned pumpkin puree for this recipe, but if you’d like, you could use homemade pumpkin puree in this recipe. Check out this article to see how to make your own! Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.

Why is there no coffee in this coffee cake?

Generally, coffee cake is meant to be served with coffee. So it doesn’t always contain coffee as an ingredient! Especially in this recipe where we want the pumpkin spice flavor to shine.

Why is there sour cream in this coffee cake recipe?

Sour cream in coffee cake creates the most amazing moist texture and flavor. If you don’t have sour cream, you can also use plain full fat yogurt.

What baking pan is best for coffee cake?>

This recipe was tested with an 8-inch square metal baking pan. If you’re using a glass or ceramic pan, you may need to extend the baking time by 5 to 15 minutes as those materials cook more slowly than metal.

My coffee cake sank in the middle. Why?

This cake is very rich so it may sink very slightly in the middle. It shouldn’t be dramatic. If you do have a dramatic caving in the center, you may not have baked the cake for long enough. Check your baking time and that your oven is properly heating with an oven thermometer.

Can you double this coffee cake recipe?

Yes! Simply double all ingredients and bake in a 9 by 13-inch baking dish and add about 5 minutes to the baking time.

How long can you store coffee cake?

The cake itself can be covered and stored for up to 4 days. This cake stays very moist and the pumpkin spice flavor actually improves over time! Make this cake the night before serving it to save yourself time.

Can you freeze coffee cake?

I’ve had surprisingly good results from freezing the entire baked cake in an airtight container, then allowing it to defrost at room temperature before icing and serving.


Homemade pumpkin spice coffee cake with pecan streusel and maple icing

More Delicious Fall Breakfast Recipes to Try:

4.95 from 242 votes

How to make
Pumpkin Spice Coffee Cake

Yield: 9 squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!


For the streusel::

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (60 grams) finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter, melted

For the cake::

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (100 grams) vegetable oil
  • 4 ounces (113 grams) sour cream, at room temperature
  • 2 large eggs, beaten

For the glaze::

  • 1/2 cup (63 grams) powdered sugar, sifted
  • 2 tablespoons maple syrup


  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
  2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

  1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Course: Dessert
Cuisine: American

Photos by Sarah Fennel.

November 2020 Baking Challenge

This recipe was the November 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s coffee cakes:

Although there’s no buttercream in this cake recipe, you might want to check out my free Buttercream guide below:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Heather — November 17, 2017 at 9:17 am

    I made this recipe last night and it was a huge hit with my friends! I love all your recipes, Tessa! I’ve done quite a few now… you are my go-to for baking! Thank you so much.

    • #
      Porsche McGinnis — October 17, 2020 at 7:57 pm

      Can you make in several small coffeecakes?

    • #
      Dawn Mohrbacher — November 17, 2020 at 10:34 pm

      We made two. The square is with yoghurt and the round sour cream. I added one cup (half cup each) to the mix and a 1/4 tsp of cloves to each cake. We also substituted oats for nuts and used rum soaked raisins (1/2 cup per cake).

  2. #
    Jenna — September 3, 2018 at 4:51 pm

    I have this baking in my oven right now, and it smells divine! This is my first pumpkin recipe of the Fall season! Thank you!

  3. #
    Elizabeth — September 19, 2018 at 2:14 pm

    Can i substitute walnuts for pecans?

  4. #
    Jenifer — October 13, 2018 at 9:49 am

    This looks delicious! Can the recipe be doubled for a 9×13 pan? Perhaps it may not bake through well in the middle in a larger pan?

    • #
      L Campisano — December 23, 2019 at 6:05 am

      Don’t use a 9 x 13 it will be very thick and take over an hour to cook hence you may burn the topping the first double recipe I made I did that so go buy a Wilton 11 x 15 x 2 you can find these at Walmart, Michaels, or online. It will turn out perfect and bake in the time its called for too!!

  5. #
    Donna — October 17, 2018 at 3:37 pm

    This looks amazing, but I need enough for a group. Do you think this recipe would do well doubled in a 9×13 pan?

    • #
      Tessa — October 19, 2018 at 1:52 pm


  6. #
    Wendy — October 20, 2018 at 7:55 pm

    Loved,Loved, Loved, this cake. It is my new favourite pumpkin cake. The streusel is the perfect touch to this moist delicious cake. I am so adding this recipe into my file to make again. And seriously I cannot wait to make it again. Thank you Tessa.

  7. #
    Jonna — October 22, 2018 at 9:57 am

    Awesome recipe! The cake was moist and dense, crunchy in all the right places, and the taste was pure bliss. My family and colleagues left no crumbs.
    I had to modify it a bit, because some ingredients are hard to come by in my country. So I swapped the brown sugar for sugar beet syrup. Instead of canned pumpkin puree, I used freshly cooked pumpkin. For the pecans, I used walnuts.
    By the way, thanks a lot for converting ounces/cups to grams! That was so convenient!
    To all my fellow centigrade users: 180°C will do just fine!:)

  8. #
    Carol Harris — October 24, 2018 at 8:17 am

    Tessa, I made this superb recipe for our Sunday Morning Coffee Service at church. For ease in picking up and eating out of hand, I baked it in a Half Sheet Pan, 18″ x 13″ x 1″. It was perfectly baked at 20 minutes (I checked it at 15 min.). We received many compliments, including one gentleman who confessed he had 6 pieces! Thank you for this perfect Fall coffee cake…I can’t wait to try more of your recipes!

  9. #
    Cindy Walker — November 4, 2018 at 9:11 am

    Hiya – this was the first of your recipes that I’ve tried, and it’s fantastic! Delicate crumb, crunchy streusel, absolutely fabulous 🙂 I had pumpkin puree taking up room in my fridge (Canadian thanksgiving is earlier than yours) and there’s a soft snow falling, so baking first thing in the morning when it was still dark and the house was silent seemed a warm wintry cocoon-y kind of thing to do…the only problem is, I forgot about the daylight savings time switchback, so I was actually baking it at 4 in the morning and my husband is pretty sure I’ve gone mad. PS – I brought the eggs and sour cream to room temp before I added on your advice. Now, I’ve never been that finicky with my baking in my LIFE, and I was certain it wouldn’t matter (because after all, I’ve been baking longer than you have, I can tell by your photo that I have cookie sheets older than you are, and what could this young snip tell me about baking?) – but it DOES. Holy crow, does it EVER! Thank you! Cindy

  10. #
    Joy — November 6, 2018 at 10:11 am

    Have been buying the little pie pumpkins and roasting my own pumpkin all season this year. My two dogs go crazy in the kitchen with the aroma of pumpkin floating all over the place. Made the Pumpkin Chocolate Chip cookies and to be honest, I don’t think we’ll ever eat regular chocolate chip cookies again. They are out of this world good! Made the pumpkin butter to put on rolls last night with dinner – again, amazing. I made it to test it out before considering it for rolls at Thanksgiving in a couple of weeks. Will definitely be making it again for the Thanksgiving dinner! Making this coffee cake today but for some reason I had left out a page with the baking directions when I printed it out so I got back online today to finishing printing the coffee cake recipe. Thank you so much of all of these delicious recipes!!

  11. #
    Darlene — November 6, 2018 at 3:56 pm

    Tessa, I just made your Pumpkin Spice Coffee Cake! It’s absolutely mind blowing delicious!! I linked your FB page on mine as friends are asking about it. I made 2 batches. Thank you so much for a fantastic recipe!!

  12. #
    Carol Harris — November 17, 2018 at 3:49 pm

    In my review on 10/24/18, I forgot to mention I doubled the recipe for the 18″ x 13″ x 1″ pan & it worked perfectly.

  13. #
    Purdey — February 23, 2019 at 8:32 pm

    Wonderful, just absolutely wonderful recipe. Soft and spongy coffee cake. I only had to extend the baking time by about 20 minutes extra…used a metal tin. Other than that, excellent. Love the flavours.

  14. #
    Ramya — August 29, 2019 at 9:25 pm

    Hi is there a replacement for egg in the pumpkin cake recipe?

    • #
      Emily — November 1, 2020 at 6:03 pm

      I used flax eggs in mine! 2 tablespoons ground flax seeds with 6 tablespoons water

    • #
      Stephanie C — November 2, 2020 at 8:37 pm

      This turned out moist and delicious! The perfect way to warm up a cold Monday. 🙂

  15. #
    Jen Sutton — September 12, 2019 at 7:13 am

    Delicious! “best cake ever” comments from the bake sale today – another great recipe 🙂

  16. #
    TG — September 15, 2019 at 5:00 pm

    Delicious- the cake rose up nice and high, all the way to the top of the pan. It tasted light despite the oil. Next time I make it I will add more nutmeg and ginger, as I like a spicier taste.

  17. #
    Lynn — September 17, 2019 at 11:46 am

    This was so good! I made this for company and it was delicious!

  18. #
    Julia — September 20, 2019 at 11:43 pm

    This looks so good! So moist and that streusel topping…Delicious!

  19. #
    Annie Yeo — September 22, 2019 at 6:31 am

    I just finished baking. I made my own pumpkin puree and overall turned out delicious even though I did not add pecans. The texture is moist, soft and tasty but pumpkin flavour not strong. For the cake, I reduced granulated sugar to 85g and it just right sweetness for us. For the streusel, it was a little too sweet so next try will reduce to 80g instead of original 100g.
    (1) can I add more puree and how much should I add for my next try?
    (2) recipe does not call for coffee and why the name of this recipe is called pumpkin spice coffee cake?

    • #
      Kate — October 22, 2019 at 10:33 am

      Hi Annie–

      The name “coffee cake” is misleading, as they rarely contain coffee. Coffee cakes are a type of breakfast baked good that typically accompany coffee. Most commonly seen in the US, they can also be found in Canada and parts of Europe, but might have a different name (streusel or crumb cake, for instance).

      Hope that helps!

  20. #
    Sara Allison — September 23, 2019 at 12:59 pm

    This coffee cake is amazing! I hadn’t made a coffee cake in probably ten years, but I can’t wait to make this one again! It’s so flavorful and delicious!

  21. #
    Jen — September 29, 2019 at 9:09 am

    Am currently eating a big square of this cake still warm from the oven and it’s absolutely delicious! It’s pure autumn in a cake!

    I had to use more maple syrup with the half cup of icing sugar but it may be a difference between US and UK icing sugar.

    Will definitely be making this again!

  22. #
    Michael — October 21, 2019 at 1:17 pm

    This cake is really delicious! So soft and tender and just the right amount of sweet. I absolutely love the brown butter coffee cake on this site, so I took a cue from that recipe and used melted browned butter in place of the vegetable oil here. My only issue was the baking time. Mine took 45 minutes for a tester to come out clean, but even then, the very center fell a little while cooling, so it could have used another few minutes in the oven still.

  23. #
    Assunta — November 1, 2019 at 12:24 pm

    Fantastic cake, easy to make and delish!!
    Perfect for the fall

  24. #
    Berta — November 9, 2019 at 12:00 am

    This recipe is amazing, definitely adding this to my thanksgiving morning brunch

  25. #
    Susan — November 20, 2019 at 8:32 pm

    Delicious, moist…easy to prepare!

  26. #
    Danika — November 21, 2019 at 11:35 am

    Is it possible to sun the vegetable oil with another fat (butter or olive oil for example)?

    • #
      Michael — November 21, 2019 at 1:48 pm

      I’ve made this cake with browned butter and melted coconut oil, both with excellent results.

  27. #
    Ciera — November 25, 2019 at 2:14 pm

    I made this for a parting gift and everyone loved it!! I doubled the recipe to fit in a 9×13 pan and it was perfect! I would probably make more streusel for the middle next time but it turned out amazing!

  28. #
    Natalia — November 27, 2019 at 9:59 am

    This recipe is amazing!! The cake is the perfect amount of sweet and the streusel adds the perfect crunch. It’s so easy to make, and I recommend it for anyone looking for an easy dessert or breakfast that tastes so good:) I made the cake this morning for my family and it was gone within the first 45 minutes!

  29. #
    Kristi — December 21, 2019 at 1:18 pm

    This is a very moist beautiful cake. I did make some changes ……. Instead of all purpose flour, I used about 1/3 of the amount wholemeal spelt flour and 2/3 white spelt. For the sweetener, I used just a little coconut sugar and some maple syrup and also honey and I put less than what it called for (it was still PLENTY sweet). I used melted coconut oil instead of vegetable oil (nasty stuff!). I doubled the recipe and used a metal 13×9 inch pan. It was done in about 50 minutes. I tripled the spices and added cloves and allspice (I find a lot of American things bland and overly sweet). I may quadruple the spices next time and use less sweetener. Also, I think I’ll try to figure out how to use as much streusel but make it less sweet as i didn’t use the glaze but it was still too sweet. Overall a very good recipe!

  30. #
    DeAnna — December 25, 2019 at 10:31 am

    I made this and it was SO GOOD oh my gosh. My new fall favorite.

  31. #
    Jena — January 7, 2020 at 6:26 pm

    I’ve made this 4 or 5 times. Each time, it’s been phenomenal! Thank you for such a wonderful & delicious recipe!!!

  32. #
    Sonya Everard — June 16, 2020 at 2:05 am

    It’s a terrific recipe but it took more than 35 minutes to cook in the prescribed size pan at the prescribed temperature .. and with the fan on as well.

    Moist and delicious.

    Thanks for the inspiration.

    I loved how the ingredients were all weight specified.

  33. #
    Wendy — August 26, 2020 at 11:21 am

    So moist absolute 5 star! I did sub brown sugar sweetener and combined half granulated sugar with sweetener to make the half cup measure required. as there are diabetics in family .
    It rose beautiful , I used Tin square pans.

    This is a keeper recipie ! Thank you

  34. #
    Michelle Sohns — September 5, 2020 at 9:48 am

    It was absolutely delicious!!

  35. #
    Sam — September 15, 2020 at 6:04 am

    Will canned pumpkin pie filling work instead of the pumpkin puree?

    • #
      Emily — November 1, 2020 at 5:58 pm

      No, it’s not the same, it has added sugar and spices.

  36. #
    Shelby — September 17, 2020 at 10:35 am

    This was just amazing! I wish I could attached a photo of the end product!

  37. #
    karla — September 25, 2020 at 12:40 am

    I made this yesterday! I loved it however I have a sweet tooth, so maybe next time I make this again, I’ll add a bit more sugar.

  38. #
    Kerry — September 25, 2020 at 7:06 pm

    Fantastic, festive, easy to make. My family absolutely loved it. Thank you!

  39. #
    Lauren — September 26, 2020 at 6:24 pm

    I made this for my co-workers and they devoured it! I got so many compliments. I doubled the recipe and baked in a 9×13 and it worked beautifully. So moist and the perfect balance of pumpkin and spice!

  40. #
    Karin — September 28, 2020 at 3:10 pm

    Great recipe! I doubled it and baked it in a 9×13” pan and it was a bit too much batter so it turned out really tall and took about 10min longer to bake, but was delicious all the same! Very moist and great flavour

  41. #
    Patricia — October 1, 2020 at 9:54 am

    Everyone loved this. I’m making it for the 2nd time in a week!!!

  42. #
    suki — October 2, 2020 at 1:46 pm

    Tessa, you took the best thing about my favorite season and made it into this amazing recipe that I’ll keep coming back to well beyond Fall!

  43. #
    Molly — October 10, 2020 at 5:23 pm


  44. #
    Amy — October 11, 2020 at 3:39 am

    This might be a silly question…can I make this in a bundt pan? Would I need to adjust the baking time?

    • #
      Becky — November 16, 2020 at 6:41 am

      I am also wondering if a bundt pan would work. Has anyone tried it? If so, please add if you needed to double the recipe and how long you baked it. Thanks!

  45. #
    Navneet — October 15, 2020 at 7:49 pm

    Hi…how can we make our own pumpkin we boil n then churn…or roast n churn.. thank you

  46. #
    FC — October 22, 2020 at 12:02 pm

    Seriously delicious! Gets better as it sits….YUM
    I might try a bourbon glaze.

  47. #
    Debra — October 23, 2020 at 7:48 pm

    Too moist

  48. #
    R — October 24, 2020 at 7:24 am

    This came out delicious! I skipped the pecans (for family with nut allergies) and the streusel was good, but there wasn’t quite enough of it. Does anyone have any non nut replacement ideas?

    • #
      Emily — November 1, 2020 at 6:01 pm

      I think oats might work well!

  49. #
    Jen — October 28, 2020 at 11:07 pm

    Has anyone tried this using a gluten free flour like Cup 4 Cup?

  50. #
    Skylar — October 29, 2020 at 6:41 am

    Would oat flour work instead for this recipe? Or any gluten free type flour?

    • #
      Emily — November 1, 2020 at 6:02 pm

      I don’t think oat flour would work but you could try it with a 1:1. I’ve never tried it myself though

    • #
      Tessa — November 5, 2020 at 2:11 pm

      I would recommend a Gluten Free 1:1 all purpose flour! Though I haven’t tested that myself.

  51. #
    valerie — October 29, 2020 at 11:13 am

    what size of a baking pan???

    • #
      Emily — November 1, 2020 at 5:57 pm

      8×8 She specified in the recipe

  52. #
    Jalen — October 29, 2020 at 3:52 pm

    Came out super good- everyone loved it! I did have to cook it or around 50 mins not 35 and it rose a decent bit. Could’ve stood to use a slightly bigger pan.

  53. #
    Jen — October 30, 2020 at 10:19 am

    Really delicious recipe. Everybody loved it! X

  54. #
    Mandy Ding — November 1, 2020 at 9:34 am

    We made the cake this morning and the recipe is super easy! It’s great whenever we don’t need to use a mixer because it’s quieter. The cake turns out really tasty and we omitted pecans since we did not have any in the house and also omitted the glaze because we don’t always like the extra sweetness of frosting/glaze. We had to bake an extra 5 minutes to get the center fully cooked using an 8″ square metal pan, but that might be our oven variance. Overall, this is a recipe we would make again!

    • #
      Tessa — November 5, 2020 at 2:14 pm

      So excited to hear that you enjoyed this recipe!

  55. #
    Alexa Ries — November 1, 2020 at 12:20 pm

    This coffee cake is SOO good! Such a great fall dessert recipe.

  56. #
    Neysha Lopez — November 1, 2020 at 12:27 pm

    So moist and delicious. Tastes like fall.

  57. #
    Sarah Carver — November 1, 2020 at 12:45 pm

    Another perfect recipe! I was excited to make the Pumpkin Spice Coffee Cake for this month’s baking challenge! It’s a perfect combination of pecans, cinnamon, maple, and pumpkin in a really moist and tasty coffee cake!

  58. #
    Amika — November 1, 2020 at 1:39 pm

    This coffee cake is so delicious! There hasn’t been a single recipe I haven’t loved on this whole site. It’s super easy to make and the pumpkin really adds a nice fall touch!

  59. #
    Snigdha — November 1, 2020 at 3:37 pm

    Could you let me know how I should measure out my homemade pumpkin purée? From what I have read, the homemade purée has a ton of moisture so should I weigh with the moisture or after dabbing it out with some kitchen roll?

  60. #
    Emily — November 1, 2020 at 5:15 pm

    Such great pumpkin flavor, and the cake has a beautiful texture! I think that next time I will omit the topping. I love the maple flavor it adds, but I had to add quite a bit more than 2T of syrup to make it even close to pourable, and it ended up too sweet for me (and yes, I did measure the sugar by weight and sift it, and I was using 100% pure maple syrup).

  61. #
    Emily — November 1, 2020 at 5:56 pm

    So soft and moist! The streusel is so good and the pecans add such a nice crunch! I would definitely make this again! A perfect fall dessert!

  62. #
    Helen Panopio — November 1, 2020 at 8:39 pm

    Made this for the first time and it was so delicious! Not too sweet, so moist and perfect for the fall!

  63. #
    Tara Newboult — November 2, 2020 at 8:39 am

    Light, fluffy and delicious! Love the layer of streusel in the middle as well.

  64. #
    Sherry Lin — November 2, 2020 at 12:07 pm


  65. #
    Sarah — November 2, 2020 at 1:34 pm

    Delicious Recipe … I used plain yoghurt since I did not have any sour cream available … thanks for the tip

  66. #
    Danielle Saunders — November 2, 2020 at 2:24 pm

    This will be so delicious for thanksgiving brunch!! It is so moist and flavorful. I’ve already saved the recipe.

  67. #
    Aaron Hockstein — November 2, 2020 at 5:59 pm

    This such an amazing recipe!!!!!!!!!

  68. #
    Aaron Hockstein — November 2, 2020 at 6:00 pm

    This so good!!

  69. #
    Jocelyne Pimentel — November 2, 2020 at 6:10 pm

    I made this today, it is so good! I’m definitely going to make it again!

    • #
      Tessa — November 5, 2020 at 2:03 pm


  70. #
    Paula Moore — November 2, 2020 at 6:42 pm

    So good! I made mine with gluten free flour & it was so yummy!

    • #
      Tessa — November 5, 2020 at 2:03 pm

      Yay! Good to know this recipe turned out well using gluten free flour!

  71. #
    Anna — November 2, 2020 at 8:30 pm

    Amazing! So moist and perfectly spiced. Even my dad who hates pumpkin loved this cake!

  72. #
    Michelle Anderson — November 2, 2020 at 9:58 pm

    Could this be made in muffin form? If so, how long should I bake it? Thank you!

  73. #
    Erin m. — November 3, 2020 at 11:08 am

    Excellent recipe!! So easy to make and super tasty! Thanks!

  74. #
    Jodie — November 3, 2020 at 3:42 pm

    I love the Autumn spices and moist cake. Made a big cafe au lait for taste testing the cake, delicious! Can’t beat the ease of this recipe. Very yummy, thanks!

    • #
      Tessa — November 5, 2020 at 2:00 pm

      Woohoo! So happy to hear this!

  75. #
    Alayna Brater — November 3, 2020 at 3:48 pm

    I love coffee cake so much that it was our wedding cake, but I loved this even more than that! SO moist!

    • #
      Tessa — November 5, 2020 at 2:00 pm

      Yay! That’s so amazing!!

  76. #
    Katie H — November 3, 2020 at 4:49 pm

    Such a quick and easy recipe! I will definitely be making this again! So yummy!

  77. #
    Becky S. — November 4, 2020 at 1:09 am

    Delicious and moist with tons and pumpkin flavor – didn’t even need the glaze!

  78. #
    Vanessa — November 4, 2020 at 4:56 am

    I don’t have ginger and nutmeg can I substitute with pumpkin pie spice? If so how much should I put?

    • #
      Emily Leishman — November 8, 2020 at 8:58 am

      You could start with 1/2 teaspoon and adjust to taste!

  79. #
    monica — November 4, 2020 at 6:48 pm

    really the best coffee cake!!! can’t stop eating please help….

  80. #
    Melissa — November 4, 2020 at 7:43 pm

    Yum yum YUM! Moist, fluffy, perfect for fall with the pumpkin flavor. The streusel is incredible.

  81. #
    MARGUERITE Theresa STERLING — November 5, 2020 at 6:04 am

    Easy to make, moist and delicious! I might have liked a bit more spice in it. It was a hit with my family and neighbors!

  82. #
    MARGUERITE Theresa STERLING — November 5, 2020 at 6:06 am

    Easy to make and moist! The streusel was delicious! I might have liked a bit more spice in the cake. My family and neighbor really liked it!

  83. #
    Alice — November 5, 2020 at 9:02 am

    Questa torta è spazialeè piaciuta a tutti, la sua consistenza morbida ed il suo sapore speziato mi fanno impazzire

  84. #
    Nicole — November 5, 2020 at 9:40 am

    Very easy and delicious! My coffee cake was moist and rich – so tasty!

  85. #
    Debbi Sherer — November 5, 2020 at 11:30 am

    This pumpkin streusel is SO GOOD! It is moist and has great flavor. The streusel is my favorite part. This recipe is definitely a keeper!

    • #
      Tessa — November 5, 2020 at 1:48 pm

      So glad you enjoyed this recipe!

  86. #
    Cassie — November 5, 2020 at 1:21 pm

    Easy and delicious! I was able to make this after work one afternoon and share the next day! Perfect fall treat.

    • #
      Tessa — November 5, 2020 at 1:45 pm

      Woohoo! So glad this recipe was a hit 🙂

  87. #
    Shelby mitchell — November 5, 2020 at 2:06 pm

    The best recipe! I tell all my friends about it.

  88. #
    Shelby Mitchell — November 5, 2020 at 2:23 pm

    This is my 3rd time making this ! My family and friends love it!

  89. #
    Kelly Simmons — November 5, 2020 at 5:27 pm

    Very easy and so delicious! Perfect amount of sweetness from the brown sugar and the maple glaze. Love the crunch from the streusel on top and the pecans. Will definitely be making this again!

  90. #
    Anita M. — November 5, 2020 at 5:41 pm

    Great recipe! Followed exactly, had to add a few drops of water to the icing to get it to flow just a bit. I lined my metal 8×8 pan with parchment instead of greasing it, and after the 15 minute cool down, it lifted out of the pan and I was able to slide the cake off of the paper (gently). Thanks Tessa!!!

  91. #
    PJ Bibby — November 6, 2020 at 2:08 am

    My family and friends loved this cake! It’s got the perfect texture and blend of warming spices.

  92. #
    Emily Goergen — November 6, 2020 at 7:14 am

    Made this today and it was fantastic— I made a smaller batch in a 9×4.5 loaf pan and it worked perfectly. I also subbed Greek yogurt with a splash of acv for the sour cream as they don’t have sour cream where I’m at. Highly recommend!

  93. #
    Laura Beyer — November 6, 2020 at 7:19 am

    Delicious!! This coffee cake is moist and flavorful, and it smells absolutely amazing while it bakes!

  94. #
    Thomas Campbell — November 6, 2020 at 8:11 am

    This was a fun and easy recipe to make and it is SO GOOD! The folks at work devoured it! I’ll definitely make this again.

  95. #
    Christie Brune — November 6, 2020 at 12:48 pm

    So good! I used a glass baking dish and it took substantially longer to bake. Also skipped the glaze. Loved it!

    • #
      Tessa — November 9, 2020 at 10:11 am


  96. #
    Olivia Ivey — November 6, 2020 at 1:50 pm

    I made this for some of my girlfriends the other night and everyone just kept saying how yummy it was! It turned out so moist and delicious! I did use a 9x9in pan as my 8x8in is not the best…baked it for 30 minutes and it was perfect! Thanks Tessa for another awesome recipe!

    • #
      Tessa — November 9, 2020 at 10:10 am

      So glad this recipe was enjoyed!

  97. #
    Mary Perez — November 6, 2020 at 2:02 pm

    A delicious fall breakfast treat! So easy to make as well!

  98. #
    Natalie — November 6, 2020 at 6:46 pm

    I made this and it was absolutely amazing!! So moist and flavorful, and the streusel on top was phenomenal. I omitted the glaze and it was still perfectly sweet. 🙂

  99. #
    Julie — November 6, 2020 at 8:13 pm

    Ok, seriously?? How can a cake this easy to make be so delicious?? Tessa, you hit it out of the park. Again!

    • #
      Tessa — November 9, 2020 at 10:07 am

      I love this comment! So glad you enjoyed this recipe.

  100. #
    Mikala — November 6, 2020 at 9:39 pm

    This was delicious and easy to make!

  101. #
    Lilly Kuerten — November 7, 2020 at 3:55 am

    I made this recipe in Germany with German ingredients, so I had to use fresh pumpkin that I cooked and blended and the cake turned out amazingly. Full of flavor and perfect for fall. Love it!

  102. #
    Meagan — November 7, 2020 at 9:11 am

    So delicious!! I made a recipe & a half (didn’t have enough ingredients to double) in a 9×13 pan for our family of 6, and it turned out perfect! The entire family loved it! I’ve also been following Tessa’s advice and using a metal pan instead of glass for my cakes and they bake so much more evenly. Thank you!

  103. #
    Jennifer Florendo — November 7, 2020 at 5:22 pm

    Very moist with great pumpkin flavor.

  104. #
    Cindy Flim — November 7, 2020 at 5:37 pm

    Love this recipe! Great flavor and easy to make.

  105. #
    Laura Young — November 7, 2020 at 9:10 pm

    This recipe was super easy to make and so yummy. Everyone in my house was salivating from the smell coming from the oven and couldn’t wait to dig in!!!

    • #
      Tessa — November 9, 2020 at 10:06 am

      Thrilled to hear this! Yay!

  106. #
    Carly Thomas — November 8, 2020 at 7:29 am

    Absolutely delicious! Came together very easily, perfect texture and very moist. My kids love it too!

  107. #
    Tessa D — November 8, 2020 at 8:32 am

    I always forget about making coffee cake, but this was a great fall variation. I only have a glass pan, and it worked great, just watch your bake time. I had to add just a super small splash of water to the glaze, but otherwise followed the recipe exactly. Keeping this in my files for sure!

    • #
      Tessa — November 9, 2020 at 9:59 am

      Woohoo! So happy you enjoyed this coffee cake.

  108. #
    Maggie — November 8, 2020 at 8:39 am

    So good!! I love the crunch of the pecans in the streusel, and the pumpkin flavor is subtle but just enough to give it an autumn flair.

  109. #
    Jaime Espinoza — November 8, 2020 at 8:50 am

    This was a great recipe, I ran out of light brown sugar so I had to use a light brown sugar stevia mix and still came out good. Glad that I read to bake it longer since it was glass

  110. #
    Michelle — November 8, 2020 at 9:30 am

    The pumpkin spice flavor was a little too subtle for my palate but was much appreciated by others with a pumpkin aversion. Everyone agreed the streusel and icing really made this cake exceptional. Thanks!

  111. #
    Sandra Ross — November 8, 2020 at 4:34 pm

    Smelled so yummy when baking, great flavor and moistness.

  112. #
    Isabella Adams — November 8, 2020 at 5:09 pm

    Absolutely to die for! My kitchen smells amazing and all my family that had some is in love!! Definitely will make again!!

  113. #
    Stephanie Tran — November 8, 2020 at 5:47 pm

    Easy and simple to whip up. Personally not my favorite but I’m sure my classmates will love it! If I were to make it again, I would add much much more spices for a strong pumpkin spice flavor.

    • #
      Tessa — November 9, 2020 at 9:47 am

      You can definitely add more spices next time if you prefer!

  114. #
    JillPB — November 8, 2020 at 6:03 pm

    The cake was excellent. Moist and full of all the flavors of Fall!

    • #
      Tessa — November 9, 2020 at 9:47 am

      So thrilled you enjoyed this recipe!

  115. #
    Nina — November 8, 2020 at 7:39 pm

    wow. my house smelled AMAZING after I baked this. So yummy and so reminiscent of fall. Half the pan is gone already and it’s only been one day!

    • #
      Tessa — November 9, 2020 at 9:47 am

      Hooray!! So happy to hear that.

  116. #
    Karen Gray — November 8, 2020 at 7:42 pm

    Friends and family both liked this. I’ll need to thin out my glaze and add to the warm coffee cake next time.

  117. #
    Heidi Gilbert — November 8, 2020 at 7:44 pm

    I made this two days in a row! I added a bit more of the spices the second day. So good. I’ll be making it again soon.

  118. #
    Heidi Gilbert — November 8, 2020 at 7:46 pm

    So good I made it two days in a row. I added an extra half of each spice the second time. I’ll be making this again soon!

    • #
      Tessa — November 9, 2020 at 9:47 am

      Ahh this is amazing! YAY!

  119. #
    Stephanie — November 8, 2020 at 9:58 pm

    It’s very moist and delicious . Another no fail recipe from Tessa.
    Thank you.

    • #
      Tessa — November 9, 2020 at 9:47 am

      Yay! So glad you enjoyed this recipe.

  120. #
    Yana Ned — November 9, 2020 at 2:33 pm

    So delicious, soft, moist, and full of flavor. I will definitely be making this coffee cake again.

    • #
      Tessa — November 11, 2020 at 11:40 am

      Hooray! Happy to hear this.

  121. #
    Deborah — November 9, 2020 at 4:20 pm

    This recipe was AMAZING. I never really considered myself a huge pumpkin spice fan so I was a little skeptical about this recipe but it turned out delicious.

    • #
      Tessa — November 11, 2020 at 11:40 am

      SO glad you loved this recipe!

  122. #
    Nancy — November 9, 2020 at 5:11 pm

    So yummy, so easy.

  123. #
    Donna E Mainetti — November 9, 2020 at 8:22 pm

    I made this twice in October before the baking challenge was announced and again this weekend. Its sooooo good and one of the easiest recipes ever. Super moist and airy. I do add a little more spices than called for because I like the stronger taste and didnt do the maple glaze only because we try to cut down on sugar. This gets five stars all around.

    • #
      Tessa — November 10, 2020 at 3:34 pm

      This makes me so happy! Hooray!!

  124. #
    Stephanie — November 9, 2020 at 8:28 pm

    The cake is so delicious. Soft and moist. Love it.

    • #
      Tessa — November 10, 2020 at 3:34 pm

      So happy you enjoyed this recipe, Stephanie!

  125. #
    Abra — November 10, 2020 at 1:33 pm

    I want to bake this in a Bundt pan. Do I double or have the recipe? Thanks

  126. #
    Jennifer Gould — November 10, 2020 at 3:07 pm

    So delicious!! This is everything fall and tender and oh so good!!

    • #
      Tessa — November 10, 2020 at 3:29 pm

      So happy you enjoyed this recipe!

  127. #
    Ruth Norman — November 10, 2020 at 3:54 pm

    This pumpkin spice coffee cake is delicious! Super moist and really easy to make. I cannot stop telling people how good the streusel is either! I will 100% be returning to this recipe any time I’m making streusel in the future. Overall another great recipe from Tessa!

    • #
      Tessa — November 11, 2020 at 11:34 am

      I’m so ecstatic to hear that you enjoyed this recipe, Ruth! Hooray!

  128. #
    Nicole Staudt — November 11, 2020 at 9:43 am

    This recipe was so simple to make!! It tasted delicious and was a big hit at brunch with friends! This recipe is a keeper 🙂

    • #
      Tessa — November 11, 2020 at 11:39 am

      Woohoo! Happy to hear that, Nicole!

  129. #
    Karly Miller — November 11, 2020 at 12:45 pm

    Wow! Perfect pumpkin spice flavor, the cake texture is wonderful, the streusel was crunchy/just the right level of sweetness and the recipe was easy to follow. I’ll definitely be making this every fall!

    • #
      Tessa — November 13, 2020 at 11:52 am

      This makes me so happy, Karly! Thank you so much for the kind comment.

  130. #
    Anisa Siddiqui — November 12, 2020 at 12:16 pm

    I baked this cake tonight and my kids just loved it,
    Combination of moist cake and the crunchy nuts at the top was amazing. I didn’t had pecans so i used half and half almonds and walnut.
    Thanks you for the recipe. ☺

    • #
      Tessa — November 13, 2020 at 11:45 am

      I am so glad you and your kiddos enjoyed this recipe! Hooray!

  131. #
    Elizabeth — November 13, 2020 at 5:47 am

    Delicious! What sold me were the spices and the maple glaze – perfect complements to the pumpkin. This is the ultimate fall coffee cake and is permanently in rotation in my house!

    • #
      Tessa — November 13, 2020 at 11:44 am

      Yay! So glad you enjoyed this coffee cake recipe, Elizabeth!

  132. #
    jayne — November 13, 2020 at 6:01 am

    Where is the coffee in this recipe

    • #
      Tessa — November 13, 2020 at 11:42 am

      Hi Jayne! I answer this question in the pink box in the recipe post!

  133. #
    Elizabeth Vilchock — November 13, 2020 at 9:41 am

    This recipe is AmAzInGgGg!! It barely stayed around our house… my husband and I ate the whole thing in 3 days. It is so delicious and the perfect fall treat (or anytime of year of pumpkin lovers!).

    • #
      Tessa — November 13, 2020 at 11:41 am

      This makes me so happy, Elizabeth! So glad you enjoyed this recipe.

  134. #
    Elisa Marks — November 13, 2020 at 12:07 pm

    Super easy to make! Hoping that mixing pecans and walnuts works out 🙂

    • #
      Tessa — November 16, 2020 at 1:32 pm

      Happy you tried this recipe out!

  135. #
    Katherine H Mahoney — November 13, 2020 at 2:07 pm

    What a treat this cake is! I have made it twice and the recipe is quick and fool proof! I love how the ingredients are laid out in order of use. I substituted Walnuts for Pecans, just personal preference. So Delish!

    • #
      Tessa — November 16, 2020 at 1:32 pm

      So glad you enjoyed this recipe!

  136. #
    Dawn — November 14, 2020 at 9:52 am

    Can this be made in a 9×13 pan? If so, do you know the cooking time, extra ingredients? I would love to make this for Thanksgiving. 🙂

    • #
      Tessa — November 16, 2020 at 1:26 pm

      Yes! Look in the pink box in this recipe post for the directions for this 🙂

  137. #
    Cindi — November 14, 2020 at 10:22 am

    Made this for our church coffee cart. It turned out perfect. Will make it again for Holiday gathering.

    • #
      Tessa — November 16, 2020 at 1:26 pm

      Thrilled this recipe was a hit at your church!

  138. #
    Vicki — November 14, 2020 at 11:54 am

    This was such a simple recipe to make and it taste amazing!

    • #
      Tessa — November 16, 2020 at 1:27 pm

      So glad you loved this recipe!

  139. #
    Stephanie Butler — November 14, 2020 at 1:14 pm

    This is delicious! Not over the top pumkiny… just right! Freezes well! (I stashed extras in freezer and pulled out when I wanted a yummy treat!)

    • #
      Tessa — November 16, 2020 at 1:27 pm

      Hooray! So happy to hear that, Stephanie!

  140. #
    Sandra D — November 14, 2020 at 1:28 pm

    This recipe was easy to make and made such a lovely and light cake. So glad I bought a thermometer to find out my oven was 50 degrees off. Baking at the right temperature gave me a cake with great height that I can be proud of.

    • #
      Tessa — November 16, 2020 at 1:28 pm

      Oven thermometers are such a life saver! So glad this coffee cake recipe turned out perfect for you.

  141. #
    Lauren — November 14, 2020 at 1:28 pm

    Perfect flavors & texture for a nice fall morning or really warm desert with a scoop of ice cream! Cant go wrong with this one.

    • #
      Tessa — November 16, 2020 at 1:31 pm

      Why have I not tried this recipe with ice cream yet?! YUM!

  142. #
    Marti — November 14, 2020 at 1:49 pm

    Delicious easy to make coffee cake. Especially delicious warm.

    • #
      Tessa — November 16, 2020 at 1:18 pm

      So happy you enjoyed this reicpe!

  143. #
    Belinda — November 14, 2020 at 5:05 pm

    This coffee cake was delicious and did not need the glaze. Great pumpkin flavor. It received rave reviews and was gone by the next day.

    • #
      Tessa — November 16, 2020 at 1:19 pm

      This makes me insanely happy!

  144. #
    Rachel Morgan — November 14, 2020 at 7:00 pm

    So delicious and easy to make!! I think I might double it for the week of Thanksgiving!

    • #
      Tessa — November 16, 2020 at 1:20 pm

      YAY! That makes me so happy to hear!!

  145. #
    Kathryn A Gorman — November 14, 2020 at 9:26 pm

    So tasty! Reduced the sugar by half and it still turned out fluffy and sweet:)

    • #
      Tessa — November 16, 2020 at 1:23 pm

      Wonderful to hear!

  146. #
    Kayleigh — November 15, 2020 at 8:15 am

    This recipe is so good I’ve made it a few times already!

    • #
      Tessa — November 16, 2020 at 1:23 pm

      That makes me so happy!

  147. #
    Liz Craver — November 15, 2020 at 11:03 am

    So delicious and an easy weekend morning bake. After the 35 min. time, checked doneness at 5 minute increments for a total of 15 more minutes. We didn’t bother with the glaze just gobbled it up still warm from the over.

    This is now my favorite coffee cake!

    • #
      Tessa — November 16, 2020 at 1:13 pm

      Your new favorite coffee cake?! That makes me SO happy!

  148. #
    Carla Franco — November 15, 2020 at 11:46 am

    Super easy recipe for when you’re craving something pumpkin spiced! I especially loved the pecans in the streusel. They added a nice crunch and toastiness.

    • #
      Tessa — November 16, 2020 at 1:17 pm

      I love adding pecans into fall treats as much as possible! Glad you enjoyed this recipe.

  149. #
    Martha — November 15, 2020 at 11:52 am

    Great idea for pumpkin season! The texture was fantastic!

    • #
      Tessa — November 16, 2020 at 1:17 pm


  150. #
    Taylor — November 15, 2020 at 2:58 pm

    This coffee cake is the perfect fall treat! It’s easy to make and tastes wonderful!

    • #
      Tessa — November 16, 2020 at 1:31 pm

      Hooray! So glad you enjoyed this recipe.

  151. #
    Claudia Bier — November 15, 2020 at 3:02 pm

    Love it!

    • #
      Tessa — November 16, 2020 at 1:11 pm


  152. #
    Jorjean Murphy — November 15, 2020 at 3:03 pm

    I doubled the recipe because I had a feeling it was going to be delicious. I was right. The crunch from the pecans is perfect with a little added sweetness from the glaze. This is also a super moist cake. Nothing like the coffee cakes I used to make when I was a kid.

    • #
      Tessa — November 16, 2020 at 1:10 pm

      Ah this makes me so happy, Jorjean! So glad you enjoyed this recipe enough to double it! Woohoo!

  153. #
    Lauren — November 15, 2020 at 3:31 pm

    This is what fall dreams are made of! The perfect balance of pumpkin and spice! Highly recommend.

    • #
      Tessa — November 16, 2020 at 1:09 pm

      Thanks so much for the feedback Lauren!

  154. #
    Christine LaVanne — November 15, 2020 at 5:20 pm

    This was really simple to make and turned out great! Can be dessert or breakfast!

    • #
      Tessa — November 16, 2020 at 1:06 pm

      Yay! So glad you enjoyed this recipe.

  155. #
    Claire Gibson — November 15, 2020 at 6:04 pm

    Great recipe and easy to follow. My 9.5 year old did most of it!

    • #
      Tessa — November 16, 2020 at 1:12 pm

      That’s so amazing! Yay!!

  156. #
    Lauren Osnato — November 15, 2020 at 7:12 pm

    The perfect mix of pumpkin and spice! Easy recipe and comes out delicious!

    • #
      Tessa — November 16, 2020 at 12:50 pm

      So happy you loved this recipe!

  157. #
    Alexa — November 15, 2020 at 7:31 pm

    There is NO WAY I’m making regular coffee cake ever again. I’m definitely a pumpkin spice fan and this coffee cake is such a game changer. The streusel alone is delicious and addicting. The cake isn’t too sweet and the glaze perfects it.

    • #
      Tessa — November 16, 2020 at 12:48 pm

      YAY! This makes me so happy to hear, Alexa! Thank you so much for the feedback.

  158. #
    Tarra Ashton — November 15, 2020 at 8:23 pm

    Great, great recipe! I made it this morning for the family and they were all huge fans and it’s almost all gone! The moist inside and the nutty topping and inside layer made for the perfect consistency. I can’t wait to wake up tomorrow morning and have this with my coffee 🙂
    The only thing I wondered about is the glaze, I could not get it to be a pourable form so not sure what I’m doing wrong there? I ended up adding more syrup and microwaving it until it was more liquid.

  159. #
    Melissa — November 16, 2020 at 7:34 am

    Delicious! Not difficult to make and was perfect for the season!

    • #
      Tessa — November 16, 2020 at 12:46 pm

      Happy to hear this, Melissa!

  160. #
    Esther Chow — November 16, 2020 at 12:21 pm

    This cake was moist, delicious and yummy! I added more spices and made these into 17 cupcakes. It took about 22-23 minutes to bake them. The streusel topping was extremely sweet and there was not enough for all of the cupcakes. I added a little of the streusel in the middle and top of the cupcakes but the streusel in the middle kind of disappeared into the cupcake because I didn’t have enough. If you make cupcakes you’d have to double the streusel recipe. Next time I’ll use my own streusel recipe that’s not too sweet because it has more flour than brown sugar and I would add a simple cinnamon and sugar mixture in the middle. My streusel recipe cannot be added into the middle of the cake because of the large amount of flour in it. I had to add 1 1/2 tablespoon of milk to my glaze to thin it because it was a very thick paste and I was unable to incorporate all of the powdered sugar with the maple syrup. I weighed my powdered sugar so I think the issue was the maple syrup was thicker than normal maple syrup. I bought the Target brand Good & Gather maple syrup.

    • #
      Tessa — November 16, 2020 at 12:41 pm

      Good to know this recipe can be made into muffins! So glad you enjoyed this recipe, Esther!

  161. #
    Chris — November 16, 2020 at 2:09 pm

    This was absolutely AMAZING! The flavor and texture of the cake with the topping was perfection! I will be making this for years to come – thank you for a fantastic recipe:)

    • #
      Tessa — November 17, 2020 at 1:51 pm

      I’m so glad you found a new staple recipe! Hooray!!

  162. #
    Amber cockrum — November 16, 2020 at 3:49 pm

    Nice pumpkin cake!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Thanks Amber!

  163. #
    Amy — November 16, 2020 at 4:23 pm

    So moist and delicious! It was still a teeny bit warm when I cut into it, and if I’d only had a little vanilla ice cream to go with it…. Live the texture differences with the nuts in the streusel. This recipe is definitely a keeper!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Vanilla ice cream would go PERFECTLY with this. So glad you tried this recipe out!

  164. #
    Charlotte Reiher — November 16, 2020 at 9:25 pm

    Super yummy! Sweet but not too sweet so perfect to go with coffee. Thanks for the recipe!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Yay! So glad you enjoyed, Charlotte!!

  165. #
    Brenda Cubias — November 17, 2020 at 6:14 am

    Not a “pumpkin flavor” lover But this is goooooddddd. So moist and yummy!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Thrilled you loved this coffee cake, Brenda!

  166. #
    Alexis — November 17, 2020 at 4:48 pm

    I’ve tried many recipes of yours and this has to be one of my faves! I didn’t have sour cream so I used whipped cream instead but my goodness! So moist and perfect with a great cup of coffee!

    • #
      Tessa — November 18, 2020 at 3:03 pm

      Hooray! I’m so thrilled you enjoyed this recipe!

  167. #
    Dawn mohrbacher — November 17, 2020 at 6:33 pm

    I doubled the recipe so we had one for grandma. I added (to the doubled recipe) one tsp of cloves and one cup of rum soaked raisins (I will post how to in a second)

    I followed the icing but cut the maple in half and used rum sauce from the raisins instead and added half a teaspoon of freshly grated nutmeg. From age 9 to59…we loved it!

    • #
      Tessa — November 18, 2020 at 3:04 pm

      Such delicious additions! Sounds wonderful, Dawn! I’ll have to try adding rum soaked raisins sometime.

  168. #
    Pam J Neumann — November 18, 2020 at 11:53 am

    This is a keeper recipe. I used home grown pumpkin rather than the stuff in a can. Yumm

    • #
      Tessa — November 18, 2020 at 3:09 pm

      That’s amazing! So glad you loved this recipe.

  169. #
    Emma — November 18, 2020 at 12:20 pm

    Moist and scrumptious.

    • #
      Tessa — November 18, 2020 at 3:09 pm

      Yay! So glad you think so!