Pumpkin Coffee Cake- Moist coffee cake loaded with pumpkin and topped with a streusel topping, chopped pecans and powdered sugar glaze.

Here is the U.S., Thanksgiving is tomorrow. That means, at least in the food blogging world, pumpkin season will be officially over.

Remember: This is just the food blogging world. In the real world, eat pumpkin whenever you want. 😉

We are finishing off our pumpkin season here at Big Green House with coffee cake. It’s loaded with pumpkin, filled with brown sugar-cinnamon filling, topped with streusel and a powdered sugar glaze. Plus, pecans…if you wish. They are totally optional.

The Ingredients List:

• Flour + Salt+Baking Powder
• Ground cinnamon+ Nutmeg
• Sugar ( brown and white)
• Butter
• Eggs
• Milk
• Powdered sugar
• Chopped pecans (optional)

How to Make Pumpkin Coffee Cake:

First, mix your batter. Remember not to over mix your batter. This will give your cake a nice light texture. Over mixing can give you a dense cake.

Take half your batter. (Half..not all!) and spread it into the pan. Top that with the filling ingredients. Then, spread on the rest of the batter.

Sprinkle the top with your streusel mixture. Then, bake!

Once it’s baked completely, let it sit for 15-20 minutes before removing from the pan. Then, drizzzle on the powdered sugar glaze.

Notes:

• Again, pecans are optional. You can either add them to your streusel mixture of just sprinkle the top of the coffee cake before serving.
• Be sure to use pumpkin puree, not pumpkin pie filling.

Enjoy-

linking up and weekend potluck

Yield: 8-10 slices

Pumpkin Coffee Cake

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Pumpkin Coffee Cake- Moist coffee cake loaded with pumpkin and topped with a delicious streusel topping, chopped pecans and powdered sugar glaze.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

FOR CAKE:

• 1/3 cup butter, melted
• 2 eggs 
• 1 cup sugar
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg 
• dash of salt 
• 1 tsp baking powder
• 1 1/2 cups flour

FOR FILLING:

• 1/3 cup brown sugar
• 1 tsp ground cinnamon 

FOR TOPPING:

• 2/3 cup sugar
• 2/3 cup flour 
• 1 tsp ground cinnamon 
• 4 TBSP butter, melted 
• chopped pecans, optional 

FOR ICING:

• 1/2 cup powdered sugar
• 2 TBSP milk

Instructions

1. Preheat oven to 350 degrees. Grease a 8-9 inch pan ( round or square).
2. In a bowl, mix together ingredients for filling. Set aside.
3. In another bowl, mix together ingredients for topping. Using a fork, mix together until crumbly. Set aside.
4. Make cake batter: In a bowl, whisk together melted butter, eggs, sugar and pumpkin. Then, add in flour, salt, cinnamon, nutmeg and salt. Mix until just combined. Don't over mix!
5. Spread half of the batter into the prepared pan. Sprinkle the filling on top. Spread the remaining batter on top.
6. Sprinkle the top with the topping mixture.
7. Bake 30-35 minutes or until toothpick comes out clean. Let cake cool for 15-20 minutes before removing from pan. To make icing, whisk together powdered sugar and milk until smooth. Drizzle on cooled cake

Notes

• adapted from king Arthur flour

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Pam Cooking Spray, Baking, 5 oz, 2pk
• 
  Wilton Easy Layers! Round Layer Cake Pans Set, 4-Piece

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 586Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 82mgSodium: 211mgCarbohydrates: 88gFiber: 4gSugar: 57gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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