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Pumpkin Coffee Cake

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Ingredients
  Pumpkin puree 1 3⁄4 Cup (28 tbs) (either fresh or canned)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Ground ginger 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cinnamon 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), softened (1 stick)
  Eggs 3 Large, lightly beaten
  All purpose flour 1⁄2 Cup (8 tbs) (whole wheat pastry flour)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Light brown sugar 1⁄4 Cup (4 tbs)
  Rolled oats 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon, melted
Directions

Preheat the oven to 350ºF. Coat 10” square pan with non-stick spray.
In a bowl, combine flour, oats, baking powder, cinnamon, nutmeg, ginger and salt.
Beat butter and sugar in separate bowl until light and fluffy. Mix pumpkin and eggs into butter mixture.
Gradually stir flour mixture into pumpkin mixture. Spread in the prepared pan.
To make Streusel topping: Mix all the ingredients together until crumbly. Spread evenly on coffee cake.
Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes. Slice into squares and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Feel: 
Rich
Occasion: 
Thanksgiving
Ingredient: 
Vegetable
Interest: 
Kids, Party, Healthy
Preparation Time: 
300 Minutes
Cook Time: 
70 Minutes
Ready In: 
370 Minutes
Servings: 
6

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Pumpkin Coffee Cake Recipe