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Pumpkin Coffee Cake with Maple Glaze

Pumpkin Coffee Cake with Maple Glaze

  • Author: Marcus
  • Total Time: 50 to 55 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: Plant-Based

Description

Cozy and moist Pumpkin Coffee Cake infused with warm spices and topped with a luscious plant-based maple glaze. Perfect for breakfast, brunch, or a comforting snack any time of day, this versatile recipe uses simple pantry staples and natural ingredients to deliver the flavors of fall with every bite.

Ingredients

Scale

For the Pumpkin Coffee Cake

  • 1 cup pumpkin purée
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup natural brown sugar
  • 1/2 cup vegetable oil
  • 1 cup plant-based milk
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar

For the Maple Glaze

  • 1/3 cup maple syrup (natural)
  • 1 to 2 tablespoons plant-based milk
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Prepare Your Ingredients: Gather all ingredients, preheat the oven to 350°F (175°C), and grease and flour a baking pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt to evenly distribute spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk pumpkin purée, natural brown sugar, vegetable oil, plant-based milk, natural vanilla extract, and apple cider vinegar until smooth, providing moisture and sweetness.
  4. Fold and Combine: Gradually add the dry ingredients to the wet mixture, stirring gently to prevent overmixing and ensuring the batter is thick but smooth.
  5. Bake: Pour batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. The aroma of pumpkin and spices indicates the cake is ready.
  6. Prepare the Maple Glaze: While the cake cools, whisk maple syrup (natural), a splash of plant-based milk, and the natural gelling agent together until the glaze is smooth and luscious.
  7. Glaze and Serve: Drizzle the warm glaze evenly over the slightly warm cake, allowing it to cascade and settle, adding moisture and a glossy finish.

Notes

  • Use fresh pumpkin purée for the best flavor and texture.
  • Do not overmix the batter to keep the cake tender and light.
  • An oven thermometer helps ensure even baking without drying out the cake.
  • Allow the cake to cool completely before applying the glaze to prevent it from melting off.
  • Adjust the spice levels to your preference for warmth or intensity.
  • Prep Time: 15 minutes
  • Cook Time: 35 to 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin coffee cake, maple glaze, plant-based dessert, fall recipe, autumn baking, pumpkin spice cake

Find it online: https://tastysoulkitchen.com/pumpkin-coffee-cake-with-maple-glaze/