Cinnamon Streusel Pumpkin Coffee Cake with a Brown Butter Maple Glaze

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A delicious and moist pumpkin coffee cake with a cinnamon streusel and drizzle with a brown butter maple glaze! Amazing!

Cinnamon streusel pumpkin coffee cake on a white plate with a fork on the side.

You can’t have too many pumpkin recipes this time of year! And this one became an instant favorite. I love coffee cake. There is something about the moist cake with the streusel on top that I love. But when you add pumpkin flavor to the mix it makes it the perfect dessert for fall!

This cake came together so quickly and was easy to make. It took me about 10 minutes to mix it all together and get it in the oven. The smell of pumpkin and cinnamon filled the house quickly. We all couldn’t wait for it to be done! It turned our perfect. A moist pumpkin cake topped with delicious cinnamon streusel on top. But my favorite part of it all was the brown butter maple glaze on top! It gave it the perfect finishing touch. And if it has brown butter in it, I am already obsessed! The brown butter adds a nutty flavor to this maple glaze. It is just one extra step to make it delicious. Everyone in my family just gobbled down this cake. I know you will love it as well!


Cinnamon Streusel Pumpkin Coffee Cake with a Brown Butter Maple Glaze

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A delicious and moist pumpkin coffee cake with a cinnamon streusel and drizzle with a brown butter maple glaze! Amazing!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Alyssa Rivers
Servings: 16 People


Cake Ingredients:

  • ½ cup salted butter very soft, almost melted
  • ½ cup packed brown sugar
  • cups pumpkin
  • 3 large eggs
  • cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon each cinnamon ground ginger, allspice
  • a pinch of nutmeg and ground cloves

Topping ingredients:

  • 1/3 cup flour
  • 1/3 cup white sugar
  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons butter melted

Brown Butter Maple Glaze:

  • 4 tablespoons butter
  • cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup


  • Preheat oven to 350 degrees. Grease a 9x13 inch pan with cooking spray and set aside.
  • To make the cake: Using an electric mixer or wooden spoon, mix butter, brown sugar pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour evenly in prepared baking dish.
  • To make the topping: Combine flour, white sugar, brown sugar, cinnamon, and melted butter. Crumble with your fingers and sprinkle on top of the cake. Bake for 35-40 minutes or until center comes out clean when a toothpick is inserted.
  • To make the glaze: Place the butter in a medium sized saucepan and melt over medium low heat. Bring temperature to medium and continue to stir until butter starts to foam and turns brown. Remove from heat.
  • In mixing bowl, add powdered sugar, vanilla, and maple syrup. Add brown butter and mix until smooth. If it is thick, I put mine in the microwave for about 20 seconds so that it could easily drizzle over cake.


Serves: 16

Calories295kcal (15%)Carbohydrates45g (15%)Protein4g (8%)Fat12g (18%)Saturated Fat7g (35%)Cholesterol59mg (20%)Sodium183mg (8%)Potassium143mg (4%)Fiber1g (4%)Sugar26g (29%)Vitamin A1301IU (26%)Vitamin C1mg (1%)Calcium49mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I didn’t care for this recipe! Batter was extremely thick & after baking it seemed really heavy not light & fluffy like I wanted.

  2. This was delicious! Denser than a regular cake, but not too much so. From the reviews, I thought it might be a bit too dense or fudgy, but it was just perfect. I baked my cake for exactly 30 minutes, and the toothpick was clean. The edges of the cake were just starting to pull away from the pan – just barely. That is always the sign, for me, that the cake is done. Also, the batter does not “pour” into the pan – I think that confuses people a bit. It is a very VERY thick batter and has to be spread in the pan.

    Thank you for a wonderfully yummy fall treat! Everyone loved it!

  3. This looked so good that I tried it for a breakfast birthday cake. The flavor was very wonderful, but it did not come out cake-y at all. It was very dense. I ended up cutting it up and it made really good Pumpkin Bars. The only thing I did differently from the recipe was that I used the whole can of pumpkin rather than exactly 1 1/2 cups. Could that have been the difference? Any thoughts as to how to get it to look like your photo, you know, like a CAKE consistency? Everyone loved them, but as cookie bars, not a cake. Thank you.

  4. This was quick to put together and the brown butter glaze was very good. My cake didn’t rise very well. The tooth pick did come out clean after 30 min but it probably should have stayed in longer. Everyone ate it and still liked it.

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