I have not always been a fan of coffee cake as I could just never get enough flavor and most of the time it just tasted like bland cake. But this one was so freaking good and i dont say that about a lot of pasties and baked goods. You can taste the pumpkin, the pumpkin pie spice and cinnamon. I have a trouble tasting cinnamon in recipes so i added a little more this time and it could have been a little less but i loved it and even the kids have been enjoying it for a snack and for breakfast, and they’re not ones for coffee cake.
You can can make this allergy safe by switching out the unbleached all purpose flour for almond flour.
You will love this recipe, it is so freaking good. Check out the recipe below, it doesn’t use eggs to make the cake fluffier and lighter, which makes all the difference. I found this recipe on lemon tree dwelling.
Pumpkin Coffee Cake
Ingredients
Coffee Cake
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt or 1/2 teaspoon if using unsalted butter
- 3/4 cup brown sugar packed
- 1/4 cup canola oil
- 1 cup pumpkin puree
- 1/2 cup milk
Streusel Topping
- 3/4 cup brown sugar packed
- 1/2 cup all purpose flour
- 4 Tablespoons salted butter softened
Instructions
- Preheat oven to 350°.
- In a large bowl, combine pumpkin puree, brown sugar, milk, and oil. Stir well.
- Add flour, baking powder, pumpkin pie spice, and salt. Stir just until blended.
- Spoon batter into a greased 8×8 inch baking pan.
- Prepare streusel by mixing ingredients together with a fork or pastry blender until they resemble coarse crumbs.
- Sprinkle streusel topping evenly over batter
- Bake at 350° for 50-60 minutes, until top is golden brown and toothpick inserted in center comes out clean.
