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Moist Pumpkin Coffee Cake Recipe with Easy Maple Cream Cheese Swirl

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A cozy, moist pumpkin coffee cake with a tangy maple cream cheese swirl, perfect for fall mornings and gatherings. This recipe balances warm spices and sweetness with a tender crumb and rich cream cheese layer.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240g) pumpkin puree (canned or homemade, 100% pumpkin)
  • 1/2 cup (120ml) buttermilk or milk plus 1 tsp lemon juice
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60ml) pure grade A maple syrup
  • 1/3 cup (40g) powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking pan with butter or line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs with vegetable oil and vanilla extract until smooth. Stir in pumpkin puree and buttermilk.
  4. Using an electric mixer, beat cream cheese, maple syrup, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  5. Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
  6. Pour half of the pumpkin batter into the prepared pan. Dollop half of the cream cheese mixture on top in spoonfuls. Use a butter knife or skewer to swirl the cream cheese gently through the batter. Repeat with remaining batter and cream cheese for a marbled effect.
  7. Bake for 40-45 minutes at 350°F (175°C). Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  8. Let the cake rest in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Do not overmix the batter to keep the cake tender. Use genuine grade A maple syrup for best flavor. Check oven temperature with a thermometer to avoid dry edges. Let cake cool before slicing to maintain moisture. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use almond milk and dairy-free cream cheese alternatives.

Nutrition

Keywords: pumpkin coffee cake, maple cream cheese swirl, fall dessert, moist pumpkin cake, easy pumpkin recipe, autumn baking, coffee cake

Find it online: https://novanosh.com/moist-pumpkin-coffee-cake-recipe-with-easy-maple-cream-cheese-swirl/