Pumpkin Coffee Cake is moist and delicious and full of flavor. Dusted with a little powdered sugar and served with a warm cup of cappuccino or a glass of cold milk.
Pumpkin recipes are always very popular during the fall months. But, around my house, we use pumpkin in our cooking regularly. I always keep at least 4 or 5 cans of pumpkin puree in my pantry. Pumpkin is very healthy and a great ingredient to add to desserts and breads to give it an added goodness.
During the fall months, I visit our local orchard and get fresh pumpkin pie pumpkins. Making your own pumpkin puree is easy to do and one that you know what the ingredients are. Normally, I bake up the pumpkin and puree it immediately and make all sorts of baked goodies for my kids. Some get put in the freezer after baked so the kids can bring them out from time to time to eat.
I try and can at least 12 quarts of pumpkin chunks to store in my pantry. They are easy to use and quite convenient. Drain out the liquid and put the chunks in the blender for easy puree.
My kids love pumpkin muffins made during the fall and this year I decided to try a little moist Pumpkin Coffee Cake with the added Crumb Topping. I normally make Banana Bread Coffee Cake with leftover bananas. It is one that the kids love to eat for breakfast and normally doesn’t stay in the house long.
More recipes like this:
Pumpkin Coffee Cake
Ingredients
Coffee Cake Batter
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1 Cup Canned Pumpkin Puree
- 1/2 Cup Light or Dark Brown Sugar packed
- 1/2 Cup vegetable oil
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Milk
Crumb Topping
- 1/2 Cup All Purpose Flour
- 1/4 Cup Unsalted Flour
- 1/2 Cup Light or Dark Brown Sugar packed
- 1/4 Teaspoon Kosher Salt
- 2 Teaspoons Ground Cinnamon
Instructions
- In a medium bowl, add the ingredients for the crumb topping. Use a fork and cut the butter into the other ingredients until you are left with clumps and crumbs.
- In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves and mix.
- In a second medium mixing bowl, whisk the pumpkin, brown sugar, oil, maple syrup and milk together.
- Slowly add the liquid ingredients to the powder ingredients until they are mixed well.
- Preheat the oven to 350 degrees. Grease a 9 inch square or round baking pan with nonstick spray.
- Pour the batter into the prepared pan.
- Sprinkle the crumb topping over the top of the batter as evenly as possible. Use a spoon and lightly push the crumb topping into the batter.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove and allow to cool. Serve.