Fall in Love with Pumpkin Streusel Cake
There’s nothing quite like the aroma of pumpkin streusel cake baking in your kitchen on a crisp autumn day. This pumpkin streusel cake combines the rich, nutty flavor of brown butter with perfectly spiced pumpkin and a crunchy, buttery streusel topping. Every bite of this pumpkin streusel cake delivers layers of texture and flavor that capture the essence of fall. Whether you’re enjoying it with your morning coffee, serving it as an afternoon snack, or presenting it as dessert at a gathering, this cake never disappoints.
What makes this pumpkin streusel cake truly special is the sophisticated depth that brown butter provides. The process of browning butter creates hundreds of new flavor compounds that taste like toasted nuts and caramel. Combined with warm pumpkin pie spices and sweet maple glaze, this pumpkin streusel cake transforms simple ingredients into something extraordinary. The contrast between the tender, moist cake and the crunchy streusel creates textural interest that keeps you reaching for another slice.
Why This Recipe is Special
This pumpkin streusel cake recipe has been carefully developed to achieve perfect balance in every aspect. Unlike versions that can be dense or dry, this recipe produces supremely moist cake with ideal crumb structure. The secret lies in combining brown butter, Greek yogurt, and pumpkin puree to create exceptional tenderness. Every element has been tested and refined to ensure consistent, bakery-quality results.
The addition of both brown sugar and the maple glaze to this pumpkin streusel cake creates complex sweetness that never feels cloying. Brown sugar adds moisture and subtle molasses notes that enhance the caramelized flavor of brown butter. Greek yogurt contributes tanginess and keeps the cake incredibly moist for days. These thoughtful ingredient choices elevate this cake far beyond ordinary pumpkin desserts.
Key Ingredients Overview
Brown butter is the star ingredient that elevates this pumpkin streusel cake from simple to sophisticated. The Maillard reaction during browning creates nutty, caramel-like complexity that regular melted butter cannot match. This depth of flavor permeates every bite, creating a cake that tastes professionally crafted. The browned milk solids add richness while the clarified butterfat provides moisture.
The streusel topping transforms this pumpkin streusel cake into something truly special. The combination of butter, flour, brown sugar, and cinnamon creates crunchy clusters that contrast beautifully with the tender cake beneath. This textural variation makes each bite more interesting and satisfying. The streusel also adds visual appeal with its golden-brown, crumbly appearance.
Understanding What Makes Perfect Pumpkin Streusel Cake
The science behind exceptional pumpkin streusel cake involves understanding how ingredients interact to create ideal texture and flavor. When butter is heated past its melting point, water evaporates and milk solids brown, creating that signature nutty flavor. The browned milk solids add depth while the clarified butterfat provides richness. This transformation makes brown butter essential for this recipe.
Pumpkin puree contributes more than just flavor to this pumpkin streusel cake. The natural pectin and sugars help bind ingredients together while adding moisture. Pumpkin’s smooth texture distributes evenly throughout the batter, creating consistent flavor in every slice. The natural acidity in pumpkin also reacts with baking soda, contributing to rise and tenderness.
The Role of Each Ingredient
All-purpose flour provides structure in this pumpkin streusel cake while maintaining tenderness. The protein content creates just enough gluten for stability without making the cake tough. Too much flour creates dryness and density, while too little results in a cake that collapses. The measurements in this recipe have been precisely calculated for optimal results.
Both baking soda and baking powder work together in this pumpkin streusel cake to create the perfect rise. Baking soda reacts with acidic ingredients like pumpkin and Greek yogurt, producing carbon dioxide bubbles that make the cake light. Baking powder provides additional lift and helps create even crumb structure throughout. This dual-leavening approach ensures your cake rises beautifully.
How Streusel Adds Texture
The streusel topping on this pumpkin streusel cake provides essential textural contrast to the soft cake base. The mixture of cold butter, flour, and sugar creates irregular clusters when baked. These clusters turn golden and crispy in the oven, providing crunch that balances the tender cake perfectly. Without the streusel, this would be a good cake; with it, the cake becomes extraordinary.
Temperature plays a crucial role in streusel success for this pumpkin streusel cake. Cold butter creates the perfect crumbly texture, while room temperature butter would melt into the flour and create a paste. The cold butter pieces remain distinct during mixing, creating those desirable crunchy clusters during baking. Chilling the prepared streusel before adding it to the cake helps maintain this texture.
Choosing the Right Ingredients for Pumpkin Streusel Cake
Quality ingredients make a tremendous difference in your pumpkin streusel cake results. Start with unsalted butter so you can control the salt level precisely. European-style butter with higher fat content creates even richer brown butter, though regular unsalted butter works beautifully. The butter should be fresh with sweet, clean flavor.
Pure pumpkin puree is essential for exceptional pumpkin streusel cake flavor. Always use unsweetened pumpkin puree, not pumpkin pie filling which contains added sugars and spices. Pumpkin pie filling throws off the recipe’s carefully calibrated ratios and creates overly sweet, incorrectly spiced results. Check the label to ensure pumpkin is the only ingredient listed.
Selecting Quality Dairy Products
Full-fat Greek yogurt creates the most tender, moist pumpkin streusel cake compared to low-fat versions. The fat contributes to richness and helps create delicate crumb structure. Greek yogurt also adds protein that helps with structure and tanginess that balances sweetness beautifully. Regular yogurt works in a pinch, though Greek yogurt provides superior texture and flavor.
Room temperature eggs incorporate more easily into your pumpkin streusel cake batter and create better structure. Cold eggs can cause the batter to seize or become lumpy, affecting the final texture. Take eggs out of the refrigerator thirty minutes before baking. If you forget, place them in a bowl of warm water for five minutes.
Sugar and Spice Considerations
Brown sugar is essential in both the cake and streusel for this pumpkin streusel cake. Light brown sugar provides gentle molasses notes without overwhelming the delicate brown butter flavor. The moisture in brown sugar also contributes to the cake’s tender texture and helps the streusel form perfect clusters. Dark brown sugar can be substituted for more pronounced molasses flavor.
Fresh pumpkin pie spice makes a noticeable difference in this pumpkin streusel cake compared to old, stale spices. Check expiration dates on your spice jars and replace them if they’re more than six months old. You can also make your own blend using cinnamon, nutmeg, ginger, and cloves for maximum freshness and customization.
Oil Selection
Vegetable oil keeps this pumpkin streusel cake incredibly moist and tender even after several days. Oil remains liquid at room temperature, unlike butter which solidifies when cooled. This means cakes made with oil maintain their soft texture better than butter-based versions. Canola oil is another excellent neutral-flavored option for this recipe.
The combination of brown butter and vegetable oil in this pumpkin streusel cake provides the best of both worlds. Brown butter contributes intense flavor and richness, while vegetable oil ensures long-lasting moisture. This dual-fat approach creates a cake that tastes indulgent while maintaining perfect texture throughout storage.
Step-by-Step Instructions for Perfect Pumpkin Streusel Cake
Creating outstanding pumpkin streusel cake requires careful attention to technique and timing. These comprehensive instructions guide you through every stage, from browning butter to achieving that perfect crumbly streusel. Follow each step precisely for bakery-quality results.
Browning the Butter
Begin your pumpkin streusel cake by placing unsalted butter in a light-colored saucepan over medium heat. Light-colored pans allow you to see the butter’s color change clearly, preventing burning. Melt the butter completely, stirring occasionally with a heat-safe spatula. Once melted, the butter will begin to foam and bubble vigorously as water evaporates.
Continue cooking the butter for your pumpkin streusel cake, stirring frequently and watching carefully. The bubbling will subside and the butter will start to smell intensely nutty and aromatic. Small brown specks will appear on the bottom of the pan as milk solids toast. When the butter turns deep golden amber and smells like toasted hazelnuts, immediately remove from heat.
Pour the brown butter into a heat-safe bowl to stop the cooking process for your pumpkin streusel cake. If left in the hot pan, the butter will continue browning and may burn. Let the brown butter cool to room temperature before using, which takes about thirty to forty minutes. The butter will solidify slightly as it cools but should remain soft and spreadable.
Making the Streusel Topping
Prepare the streusel topping for your pumpkin streusel cake by combining flour, brown sugar, pumpkin pie spice, and a pinch of salt in a medium bowl. Whisk these dry ingredients together until evenly distributed. The mixture should look uniform in color with no streaks of spice visible.
Cut cold butter into small cubes and add to the flour mixture for your pumpkin streusel cake streusel. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Don’t overwork the mixture; you want distinct butter pieces that will create clusters during baking.
Place the prepared streusel in the refrigerator while you make the cake batter for this pumpkin streusel cake. Chilling ensures the butter stays cold, which helps create those perfect crunchy clusters during baking. Cold streusel also won’t sink into the cake batter as much, creating better texture contrast.
Preparing the Cake Batter
Preheat your oven to three hundred fifty degrees Fahrenheit for this pumpkin streusel cake. Grease a nine-by-thirteen inch baking pan thoroughly with butter or cooking spray, then line with parchment paper for easiest removal. Alternatively, you can use a nine-by-five inch loaf pan for a taller cake. Proper pan preparation prevents sticking.
In a large mixing bowl, combine the cooled brown butter with brown sugar for your pumpkin streusel cake. Beat with an electric mixer or whisk vigorously by hand for two to three minutes until light and fluffy. The mixture should increase in volume slightly and become paler in color. This creaming process incorporates air that helps create tender texture.
Add eggs one at a time to your pumpkin streusel cake mixture, beating well after each addition. This gradual incorporation creates a smooth emulsion and prevents separation. Follow with pumpkin puree, vegetable oil, Greek yogurt, and vanilla extract, mixing until completely combined. The mixture should be smooth and uniform in color.
Combining Wet and Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt for your pumpkin streusel cake. Whisking ensures even distribution of leavening agents and spices throughout the flour. This prevents pockets of baking soda or concentrated spice in the finished cake. The mixture should look completely uniform.
Add the dry ingredients to the wet mixture for your pumpkin streusel cake in two or three additions. Stir gently with a rubber spatula or wooden spoon, mixing just until the flour disappears. Overmixing develops gluten and creates tough, dense cake. The batter should be thick, smooth, and somewhat heavy. A few small lumps are perfectly acceptable and will disappear during baking.
Assembling and Baking
Pour the batter into your prepared pan for this pumpkin streusel cake, spreading it evenly with a spatula. Smooth the top and gently tap the pan on the counter a few times to release air bubbles. This creates even texture throughout the cake and prevents large holes from forming.
Remove the chilled streusel from the refrigerator and sprinkle it evenly over the batter for your pumpkin streusel cake. Distribute the streusel all the way to the edges, covering the entire surface. The streusel layer should be generous, creating good coverage without being so thick that it overwhelms the cake.
Bake the pumpkin streusel cake for forty-five to fifty-five minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The streusel should be deep golden brown and crispy. The cake will pull slightly away from the pan edges when done. Start checking at forty-five minutes since oven temperatures vary.
Adding the Maple Glaze
While the pumpkin streusel cake cools, prepare the maple glaze by whisking together powdered sugar, pure maple syrup, and a splash of milk or cream. The consistency should be thick but pourable, similar to honey. Add more liquid if too thick or more powdered sugar if too thin.
Let the pumpkin streusel cake cool in the pan for fifteen minutes, then drizzle the maple glaze over the warm cake. The warmth helps the glaze soak in slightly while still creating beautiful drizzle patterns on top. Use a spoon or pour from a measuring cup with a spout for controlled drizzling. The glaze will set as the cake cools completely.
Professional Tips for Outstanding Pumpkin Streusel Cake
Even experienced bakers benefit from professional techniques that elevate pumpkin streusel cake from good to exceptional. These tips come from extensive recipe testing and development. Implementing these suggestions noticeably improves your results.
Perfecting Brown Butter Technique
Use a light-colored or stainless steel pan when browning butter for this pumpkin streusel cake. Dark pans make it difficult to see color changes, increasing the risk of burning. The milk solids should be deep golden brown, not black or burnt. If you smell any burning at any point, the butter has gone too far and should be discarded.
Keep a close eye during the final minute of browning butter for your pumpkin streusel cake. The transformation from perfectly browned to burnt happens in mere seconds. Once you see deep amber color and smell intense nuttiness, immediately remove from heat and transfer to a bowl. The residual heat in the pan will continue cooking briefly even off the burner.
Creating Perfect Streusel
Cold butter is absolutely essential for creating the ideal streusel texture on your pumpkin streusel cake. If your kitchen is warm, place the butter cubes in the freezer for five minutes before cutting them into the flour mixture. The colder the butter, the better the streusel clusters will form during baking.
Don’t over-process the streusel for this pumpkin streusel cake. You want distinct butter pieces visible in the mixture, not a homogeneous paste. These butter pieces create the irregular clusters and crunchy texture that makes streusel special. If the mixture becomes too uniform, it will bake into a solid mass rather than crumbly topping.
Maximizing Moisture
Don’t overbake your pumpkin streusel cake, as this is the most common cause of dryness. Start checking for doneness five minutes before the minimum baking time. The toothpick should have a few moist crumbs attached, not be completely clean. The cake will continue cooking slightly as it cools in the pan.
Store your pumpkin streusel cake properly to maintain moisture. Cover tightly with plastic wrap or aluminum foil once completely cooled. The cake stays fresh at room temperature for three to four days. The streusel may soften slightly during storage, but the cake remains delicious. For longer storage, wrap well and freeze for up to three months.
Enhancing Presentation
For the most attractive maple glaze drizzle on your pumpkin streusel cake, use a fork to create thin, delicate streams. Dip the fork in the glaze and wave it back and forth over the cake, creating zigzag patterns. This technique looks more elegant than simply pouring glaze directly from a spoon.
If you want extra-crunchy streusel on your pumpkin streusel cake, sprinkle a tablespoon of coarse sugar over the streusel before baking. The large sugar crystals add sparkle and additional crunch that elevates the texture even further. Turbinado or sanding sugar works beautifully for this purpose.
Common Mistakes to Avoid with Pumpkin Streusel Cake
Understanding common pitfalls helps you avoid them when making pumpkin streusel cake. Many of these mistakes are easy to make but equally easy to prevent once you know what to watch for.
Burning the Brown Butter
Burnt brown butter ruins your entire pumpkin streusel cake with bitter, acrid flavor. The line between perfectly browned and burnt is extremely thin, requiring constant attention. If you see black specks instead of golden brown or smell anything burning, discard the butter and start over. There’s no salvaging burnt brown butter.
Never walk away while browning butter for this pumpkin streusel cake. The entire process only takes five to seven minutes and requires your undivided attention. Keep the heat at medium and stir frequently to ensure even browning. Remove from heat at the very first sign of deep amber color.
Streusel Problems
Warm butter creates streusel that melts into the cake rather than staying on top for your pumpkin streusel cake. Always use cold butter cut into small pieces. If your kitchen is hot, chill the prepared streusel mixture before adding it to the cake. Warm streusel won’t create those desirable crunchy clusters.
Too much streusel can overwhelm the cake portion of your pumpkin streusel cake. While generous streusel is good, there should still be a proper balance between cake and topping. Use the full amount of streusel called for in the recipe, but don’t add extra thinking more is better. The proportions have been carefully calculated.
Temperature Issues
Adding dry ingredients to very cold brown butter creates lumps in your pumpkin streusel cake batter. The brown butter should be cooled to room temperature but still soft and spreadable. If it solidifies too much, microwave briefly in five-second intervals until it reaches the right consistency.
Baking at too high a temperature causes the streusel on your pumpkin streusel cake to brown too quickly before the cake cooks through. Stick to the recommended three hundred fifty degrees. If your oven runs hot, reduce the temperature by twenty-five degrees and increase baking time slightly.
Overmixing the Batter
Overmixed batter creates tough, dense pumpkin streusel cake instead of tender, fluffy texture. Once flour is added to the wet ingredients, mix only until no dry streaks remain. The batter may look slightly lumpy, which is normal and desirable. Vigorous mixing develops gluten that makes the cake chewy rather than tender.
Use folding motions rather than vigorous stirring when combining wet and dry ingredients for your pumpkin streusel cake. A rubber spatula works better than a whisk at this stage. Gentle folding incorporates ingredients while minimizing gluten development, resulting in supremely tender cake.
Variations to Try with Pumpkin Streusel Cake
Once you’ve mastered the basic pumpkin streusel cake recipe, experimenting with variations keeps things interesting. These modifications maintain the essential character while adding new dimensions of flavor and texture.
Nut Add-Ins
Add chopped pecans or walnuts to the streusel topping for your pumpkin streusel cake for extra crunch and nutty flavor. Mix one-half to three-quarters cup of toasted, chopped nuts into the streusel before sprinkling over the batter. Toasting intensifies nut flavor and creates better texture. The nuts complement the brown butter beautifully.
Fold chopped nuts directly into the cake batter for your pumpkin streusel cake to create texture throughout rather than just on top. Add three-quarters cup of toasted pecans or walnuts to the batter after mixing in the dry ingredients. The nuts add richness and make each slice more substantial.
Spice Variations
While pumpkin pie spice is traditional, experimenting with spice blends creates unique pumpkin streusel cake variations. Try chai spice blend using cardamom, ginger, and cinnamon for exotic warmth. The cardamom adds floral, citrus notes that pair surprisingly well with pumpkin and brown butter.
For intensified warmth in your pumpkin streusel cake, increase the pumpkin pie spice by one-half teaspoon or add extra cinnamon to both the cake and streusel. Some people prefer more pronounced spice flavor. Start conservatively and adjust to your taste in future batches.
Glaze Alternatives
Cream cheese glaze creates a tangy alternative to maple glaze on this pumpkin streusel cake. Beat softened cream cheese with powdered sugar, vanilla, and milk until smooth and pourable. The tanginess balances the sweet cake beautifully. Drizzle the same way you would maple glaze.
Brown butter glaze takes this pumpkin streusel cake to the next level by incorporating brown butter into the glaze itself. Brown two tablespoons of butter, let cool slightly, then whisk with powdered sugar and milk. This creates flavor continuity from cake to glaze that’s absolutely divine.
Size and Shape Variations
Transform this recipe into pumpkin streusel muffins for easier serving and portion control. Fill muffin cups two-thirds full, top with streusel, and bake for twenty to twenty-five minutes. Muffins are perfect for breakfast on the go or packing in lunchboxes. Each muffin gets its own generous portion of streusel.
Create individual pumpkin streusel cakes using ramekins or small cake pans. Divide the batter among six to eight greased ramekins, top with streusel, and bake for twenty-five to thirty minutes. Individual cakes make elegant presentation for dinner parties and ensure everyone gets equal amounts of streusel topping.
Storage and Reheating Your Pumpkin Streusel Cake
Proper storage ensures your pumpkin streusel cake stays fresh and delicious for days. Understanding optimal storage methods helps you enjoy this treat at peak quality.
Short-Term Storage
Store completely cooled pumpkin streusel cake covered tightly at room temperature for up to four days. Use plastic wrap or aluminum foil to cover the pan completely, preventing air exposure that causes drying. The oil and pumpkin in the cake keep it naturally moist without refrigeration.
The streusel topping on your pumpkin streusel cake may soften slightly during storage, which is normal. While it won’t be quite as crunchy as when freshly baked, it still provides good texture contrast. If you prefer maximum crunch, store the cake uncovered for the first few hours to let the streusel fully crisp, then cover.
Long-Term Freezing
Pumpkin streusel cake freezes exceptionally well for up to three months. Wrap the completely cooled, unglazed cake tightly in plastic wrap, then aluminum foil. Alternatively, slice the cake and freeze individual portions wrapped separately for convenient single servings. Label with the date and contents.
Thaw frozen pumpkin streusel cake at room temperature for several hours or in the refrigerator overnight. Don’t microwave directly from frozen, as this creates uneven texture and can make the streusel soggy. Once thawed, add the maple glaze if you haven’t already, or refresh it with additional glaze.
Reheating Methods
While pumpkin streusel cake is delicious at room temperature, gently warming enhances the flavors and aromas. Microwave individual slices for ten to fifteen seconds to slightly warm them. The cake becomes more fragrant and the streusel releases its buttery aroma. Don’t overheat or the cake becomes dry.
For larger portions of pumpkin streusel cake, warm in a three hundred degree oven for eight to ten minutes. Cover loosely with foil to prevent the streusel from browning further. This method works particularly well for refreshing day-old cake. The gentle heat brings back that just-baked quality.
Frequently Asked Questions About Pumpkin Streusel Cake
These common questions about pumpkin streusel cake come up frequently. The answers help you troubleshoot problems and understand the recipe better.
Can I make pumpkin streusel cake ahead of time?
Absolutely! This pumpkin streusel cake is an excellent make-ahead dessert. Bake the cake up to two days in advance, let cool completely, and store covered at room temperature. Add the maple glaze just before serving for the freshest appearance. The flavors actually improve as the cake sits and the spices meld.
Why did my streusel sink into the cake?
Streusel sinks into pumpkin streusel cake when the butter is too warm or the streusel isn’t chilled before adding. Always use cold butter and refrigerate the prepared streusel while making the batter. Also ensure you don’t press the streusel into the batter; simply sprinkle it gently over the top.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is not recommended for this pumpkin streusel cake. Pie filling contains added sugars, spices, and thickeners that throw off the recipe’s ratios. Always use pure, unsweetened pumpkin puree with no added ingredients. Check the label to confirm pumpkin is the only ingredient listed.
What makes pumpkin streusel cake so moist?
Multiple factors contribute to exceptional moisture in pumpkin streusel cake. Pumpkin puree provides natural moisture and pectin. Greek yogurt adds moisture and fat. Brown butter contains clarified butterfat that stays soft. Vegetable oil remains liquid at all temperatures. These elements working together create moisture that lasts for days.
Can I make this without brown butter?
While you can use regular melted butter in this pumpkin streusel cake, you’ll lose the nutty, caramelized depth that makes this recipe special. Brown butter is what elevates this cake from ordinary to extraordinary. The extra five minutes required to brown butter is worth the dramatic flavor improvement.
How do I know when the cake is done?
Insert a toothpick into the center of your pumpkin streusel cake, avoiding any streusel. It should come out with just a few moist crumbs attached, not wet batter. The edges should pull slightly away from the pan and the top should spring back when gently pressed. Start checking at the minimum baking time.
Final Thoughts on Making Pumpkin Streusel Cake
Creating perfect pumpkin streusel cake is an achievable goal that rewards you with an extraordinary fall dessert. This recipe provides a reliable foundation that produces consistent, delicious results every time. The combination of nutty brown butter, spiced pumpkin, crunchy streusel, and sweet maple glaze creates a dessert people remember and request repeatedly.
Remember that practice improves your technique with each attempt. Your first batch might not be perfect, but you’ll learn something valuable each time you make this pumpkin streusel cake. Pay attention to the butter’s color and aroma, keep that streusel cold, and don’t rush the cooling process. Each batch builds your confidence and expertise.
This pumpkin streusel cake brings joy to autumn gatherings and creates special moments around the table. Whether you’re serving it for Thanksgiving breakfast, bringing it to a fall potluck, or simply treating your family to something special, this cake delights everyone. The time you invest in browning butter and making streusel shows care and results in exceptional flavor.
Now that you have all the information, tips, and techniques you need, it’s time to start browning that butter and mixing that streusel. Your kitchen will soon fill with the irresistible aromas of caramelized butter, pumpkin spices, and baking cake. Before you know it, you’ll be slicing into tender, flavorful pumpkin streusel cake that tastes better than anything from a bakery. Happy baking!
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FOR THE BATTER
- 230 g all-purpose flour
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
BROWN BUTTER STREUSEL
- 1/4 cup unsalted butter
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
MAPLE GLAZE
- 1 cup powdered sugar
- 2-3 tbsp maple syrup
Preheat your oven to 350°F (175°C). Start by browning the butter for the streusel.
In a small pan over medium heat, melt the butter, stirring occasionally. Once it foams and subsides, you’ll be left with a golden, nutty-smelling butter. Transfer it to a bowl and refrigerate while you prepare the batter.
In a large bowl, whisk together olive oil, brown sugar, eggs, pumpkin purée, Greek yogurt, and vanilla extract until smooth. Add the dry ingredients—flour, pumpkin pie spice, baking soda, baking powder, and salt—and stir until just combined.
Line a 9"x5" loaf pan with parchment paper and pour the batter in.
For the streusel, take the cooled brown butter and mix it with flour, brown sugar, and pumpkin pie spice. Use your hands or a mixer to combine until the mixture holds together but crumbles easily. Sprinkle the streusel evenly over the batter.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the loaf cools, make the glaze by whisking powdered sugar and maple syrup together until smooth. Drizzle over the cooled loaf or individual slices. Enjoy!
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