Maple-laced pumpkin crowns a tender cake that’s topped with a layer of crunchy walnuts and Heath Bar Bits. My Maple Pumpkin Coffee Cake is especially lovely for brunch when draped with a buttery, Maple Caramel Sauce!
I wanted to create a Fall season breakfast treat, but it had to be special enough for guests during the holidays. Pumpkin was a natural, along with cinnamon for sure. Then I remembered a fabulous bottle of maple syrup, maple sugar and bag of candies I brought back from Vermont.
Maple flavoring would definitely help make this Maple Pumpkin Coffee Cake become a tribute to Fall.
But, would the coffee cake be special enough for a holiday breakfast or brunch? I just didn’t think so.
I decided to take a two-pronged approach. First I wanted to add some crunch, so I topped the unbaked cake with a sprinkling of chopped walnuts and Heath Bar Bits. You’ll find the bits in the baking aisle of your grocer’s. It’s a wildly wonderful flavor combination I think you’re going to love.
Better, certainly, but not yet “holiday ready”. Maybe it could use a little “gilding the lily” as they say. So I created my Maple Caramel Sauce to echo the cake’s maple flavored undertones.
Drizzling the sauce over a slice of Maple Pumpkin Coffee Cake while still warm turned out to be a trip to breakfast nirvana. My hubby loved it so much he wanted it for dessert after dinner too!
I hope that your friends and family will enjoy my Maple Pumpkin Coffee Cake as much as mine does. It’s super simple to make and can take center stage at any of your holiday breakfasts or brunches!
You’ll find the printable recipe card at the bottom of this post.
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Serve Maple Pumpkin Coffee Cake warm, with Maple Caramel Sauce on the side.
Maple Caramel Sauce can be made up to 24 hours ahead of time and kept in a tightly covered container in refrigerator. Heat sauce on low before serving.