Pumpkin Coffee Cake with Maple Glaze


Pumpkin Coffee Cake with Maple Glaze

This pumpkin coffee cake with a cup of coffee is a dreamy fall breakfast. And though it’s perfect for breakfast or brunch, this coffee cake is also nice for dessert.

  • Author: Krush Digital


  1. 1 (15-Ounce) can pumpkin puree
  2. 1/3 cup Hiland Sour Cream
  3. 1 tablespoon Griffins Vanilla
  4. 2 Hansens eggs 
  5. 2 teaspoons pumpkin pie spice
  6. 1 box yellow cake mix
  7. 1 teaspoon baking soda
  8. 4 tablespoons Hiland Unsalted Butter, melted
  9. 1/2 cup Shawnee Mills All-Purpose Flour
  10. 1/2 cup brown sugar
  11. 1/2 cup chopped Miller Pecan Co. Pecans Glaze:
  12. 1/2 cup Griffins Original Syrup 
  13. 1/3 cup Hiland Heavy Whipping Cream
  1. In a mixing bowl, combine pumpkin, sour cream, vanilla, eggs, pumpkin pie spice, cake mix and baking soda. Mix with an electric mixer until thoroughly combined.
  2. Pour into a 9-by-13-inch cake pan.
  3. In a small bowl, combine butter, flour, brown sugar and pecans. Sprinkle on top of cake batter. Bake cake in a 350-degree oven for about 30 to 35 minutes or until toothpick inserted in center comes out clean.
  4. While cake is baking, make the glaze by combining the syrup and cream in a small saucepan. Heat until it comes to a simmer, then remove from heat.
  5. When cake is done, poke a few holes in the top, and pour on the glaze. 
  6. Let cool slightly before cutting into pieces. Delicious served with freshly whipped Hiland Heavy Whipping Cream.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recent Posts

  • Discover the Best Deals in Oklahoma: Your Ultimate 2023 Guide to MIO Month Discounts
  • 2022 Holiday Recipe Guide
  • MIO 2022 Winter Recipe Guide
  • Touchdown! Winning Recipes for Your Game Day Celebration
  • The Mule