Brown Butter Pumpkin Coffee Cake w/ Maple Espresso Glaze

Pumpkin coffee cake is basically edible comfort — soft, spiced, and cozy enough to make your whole kitchen smell like a hug. The one I saw on IG (@emilyrangel) looked like a classic pumpkin streusel coffee cake — moist pumpkin base, brown sugar–cinnamon crumb topping, a drizzle of glaze.

Photo by Jessica Nichole.

Ingredients

For the cake:

• 1 cup unsalted butter (browned — divided; half for the cake, half for the crumb)

• 1 cup pumpkin purée (not pie mix)

• ¾ cup brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream (or Greek yogurt)

• 1¾ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• 1½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ½ tsp salt

For the brown-butter crumb topping:

• ½ cup browned butter (cooled slightly)

• ¾ cup brown sugar

• 1 cup flour

• 1½ tsp cinnamon

• Pinch salt

For the maple espresso glaze:

• 1 cup powdered sugar

• 2 tbsp pure maple syrup

• 1 tbsp strong brewed espresso (or 1 tsp espresso powder + 1 tbsp water)

• ½–1 tbsp milk (as needed for drizzling consistency)

• Pinch salt

Directions

1. Brown the butterMelt 1 cup butter in a saucepan on medium heat. Stir until golden brown and nutty. Pour into a bowl to cool — use half for the cake, half for the crumb.

2. Make the batterIn a large bowl, whisk pumpkin, both sugars, eggs, vanilla, sour cream, and ½ cup brown butter.In another bowl, combine flour, baking powder, baking soda, spices, and salt.Mix wet and dry just until combined.

3. Crumb toppingCombine the remaining brown butter with brown sugar, flour, cinnamon, and salt. Mix until clumpy and crumbly.

4. Assemble & bakePour batter into a greased 8x8 pan. Top with crumb mixture.Bake at 350°F for 35–40 minutes, until a toothpick comes out clean and the top is golden.

5. Maple espresso glazeWhisk powdered sugar, maple syrup, espresso, and milk until smooth and pourable. Drizzle over cooled (but still slightly warm) cake.

That crumb comes out buttery and plush, and the glaze? That soft drip down the edge is pure sensuality. I nailed the texture balance — tender middle, cozy crumble, that little sheen of maple espresso catching the light. It’s giving “fall morning, jazz humming in the background, journal open, peace restored.”