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Cozy Maple Brown Butter Pumpkin Coffee Cake – Easy Fall Recipe

cozy maple brown butter pumpkin coffee cake - featured image
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A warm, spiced pumpkin coffee cake with nutty brown butter, maple glaze, and a crunchy streusel topping. Perfect for fall gatherings or a cozy afternoon treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • ½ cup pure maple syrup
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup buttermilk, shaken well
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup roughly chopped pecans (optional, for streusel)
  • For the streusel topping:
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans (optional)
  • For the maple glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and exposed sides of the pan.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, then stir occasionally. After 5-7 minutes, the butter will foam and crackle. When small brown specks appear and a nutty aroma fills the kitchen, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, ½ cup maple syrup, 1 cup pumpkin puree, ¾ cup granulated sugar, and ½ cup packed light brown sugar until smooth. Add the 2 room-temperature eggs one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract and ½ cup buttermilk until combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
  5. Fold the dry into the wet: Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold until just combined (a few small lumps are fine). Do not overmix.
  6. Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup packed light brown sugar, and 1 teaspoon cinnamon. Add ¼ cup cold cubed butter. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces. Stir in ¼ cup chopped pecans if using.
  7. Assemble the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter, pressing down gently.
  8. Bake: Place the pan on the middle rack and bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 30 minutes, tent loosely with aluminum foil.
  9. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the cake out and transfer to the rack to cool completely.
  10. Make the maple glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla, and 1 tablespoon milk or cream. Add more milk a teaspoon at a time until thick but pourable.
  11. Glaze and serve: Once the cake is completely cool, drizzle the maple glaze over the top. Let set for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Brown butter burns easily; watch closely and remove from heat as soon as golden specks appear. Room temperature ingredients prevent the batter from seizing. Do not overmix the batter to keep the cake tender. Let the cake cool completely before glazing to avoid a soggy top. The streusel can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: pumpkin coffee cake, brown butter, maple, fall recipe, streusel, easy, cozy

Find it online: https://zestynora.com/cozy-maple-brown-butter-pumpkin-coffee-cake-easy-fall-recipe/