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Ultimate Maple Pumpkin Coffee Cake – Easy Pecan Crumble Recipe

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This ultimate maple pumpkin coffee cake with pecan crumble is simple enough for a weekday morning, special enough for company, and so forgiving that even a beginner baker can nail it on the first try. The maple-pumpkin combo is subtle, not overwhelming, and the pecan crumble adds that crunch that makes every bite interesting.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup chopped pecans
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup pure maple syrup
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup sour cream or plain Greek yogurt, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×9 pan or line it with parchment paper, leaving some overhang on two sides for easy lifting later.
  2. Make the crumble topping first. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it looks like coarse, pebbly sand. Some larger butter pieces are fine. Stir in the chopped pecans. Pop this in the fridge while you make the batter.
  3. Whisk the dry ingredients. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  4. Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2 minutes with a hand mixer or 3 minutes by hand. Scrape down the sides.
  5. Add the wet ingredients. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla, maple syrup, pumpkin puree, and sour cream. The mixture might look a little separated at this point.
  6. Combine wet and dry. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula. Mix just until you don’t see any more flour streaks. The batter will be thick and fluffy.
  7. Assemble the cake. Spread the batter evenly into your prepared pan. Sprinkle the cold crumble topping evenly over the batter, pressing it down very lightly so it sticks.
  8. Bake. Place the pan on the middle rack and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be golden brown and the top should look set. If the crumble is browning too fast after 30 minutes, tent loosely with foil.
  9. Cool. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Keep the crumble cold. Check for doneness early. Let it cool before slicing. The flavors actually get better on day two.

Nutrition

Keywords: pumpkin coffee cake, maple coffee cake, pecan crumble, fall baking, pumpkin recipe, coffee cake recipe, easy coffee cake

Find it online: https://tastytuck.com/ultimate-maple-pumpkin-coffee-cake-easy-pecan-crumble-recipe/