Pumpkin Streusel Coffee Cake with Maple Glaze

There are no words to describe this goodness. It is some serious pumpkiny, streusely, mapley, yumminess. Yes… those are words

You need to make this and you need to make it now. Now don’t go getting mad ’cause I’m telling you what to do. You’re going to thank me when your house smells like Fall and your family is bowing before you with gratitude and offering to do the dishes. HAH!

This recipe works as a breakfast or brunch coffee cake but it makes a great dessert too! I’ll bet it’s yummy with some fresh whipped cream and a light dusting of cinnamon to garnish the plate!

Pumpkin Streusel Coffee Cake with Maple Glaze

Ingredients:

Cake

• a 15 ounce can pumpkin (not the mix or pie filling)
• 1/3 cup apple juice
• 2 large eggs
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 box yellow cake mix

Streusel

• 6 tablespoons butter, melted
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 3/4 cup chopped pecans

Glaze

• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1/4 cup pure maple syrup

Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with non-stick cooking spray.

In a large mixing bowl, combine all cake ingredients except the cake mix with a wire whisk. Once the mixture is well combined, stir in the cake mix. Pour batter into prepared pan.

In a separate bowl, combine all streusel ingredients except the nuts. Once combined, stir in the nuts. Crumble with your fingers and evenly distribute over the cake.

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

To make the glaze, combine all ingredients in a small saucepan and bring to a simmer over low-medium heat, stirring frequently. Simmer until the sugar has dissolved and the glaze is thick (about 3-5 minutes).

With a large carving fork or skewer, poke holes all over the top of the cake. Pour the warm glaze evenly over the cake and set aside for 30 minutes before serving.

This cake is extremely moist and just as delicious the next day (if there is any left!).

Sweetest Blessings,
LeAnn