16.2 C
New York

Recipe: Pumpkin Coffee Cake


It’s October and that means it’s pumpkin season!  Each year, I buy three pumpkins then bake and puree the meat in the food processor.  I then portion out 1 1/2 cups of pumpkin into Ziplock freezer bags.  Then I try out new pumpkin recipes. This one is one of my favorites!

This recipe comes from Joyful Healthy Eats (Check out her site.  She has lots of great recipes).  I made a couple of modifications to mine.


2 1/2 cups of flour

1 cup of brown sugar

3/4 cup of sugar

3/4 cup of Crisco Butter Stick

2  very well-rounded tsp of pumpkin pie spice

3/4 cup of milk

1 egg

1 cup of pumpkin  (canned or pureed)

1 tsp. baking powder

1tsp. baking soda


Preheat oven to 350.

Put sugars, flour, butter stick and pumpkin spice in mixer.  Mix well.  Scoop out 1 and 1/2 cups of the mixture and put into a separate bowl (this will be used for your crumb topping)

Add milk, pumpkin, egg, baking soda and powder to remaining mixture.  Mix well.

Spoon mixture into greased pan.  Sprinkle with crumbled topping.

Place in preheated oven and bake for 30-40 minutes or until toothpick comes out clean.

*I used a mini-loaf pan and made mini coffee cakes.  They can be individually wrapped and even frozen to enjoy later!


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