Pumpkin Coffee Cake with Maple Glaze

This delightful pumpkin coffee cake is soft, spiced, and topped with a rich maple glaze—a perfect fall treat!

Ingredients:

For the Coffee Cake:

1 ½ cups all-purpose flour 🌾

1 cup granulated sugar 🍚

½ cup packed brown sugar 🍂

1 cup canned pumpkin puree 🎃

½ cup unsalted butter, softened 🧈

2 large eggs 🥚

1 teaspoon vanilla extract 🍦

1 teaspoon ground cinnamon 🌰

½ teaspoon ground nutmeg 🧂

1 teaspoon baking powder 🥄

1 teaspoon baking soda 🥄

¼ teaspoon salt 🧂

For the Maple Glaze:

1 cup powdered sugar 🍬

2 tablespoons pure maple syrup 🍁

1-2 tablespoons milk 🥛

Instructions:

Preheat oven: Set your oven to 350°F (175°C) and grease an 8x8-inch baking dish.

Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add wet ingredients: Beat in the eggs, one at a time, then mix in the pumpkin puree and vanilla extract until smooth.

Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Make the glaze: While the cake is baking, whisk together the powdered sugar, maple syrup