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Pumpkin Coffee Cake Recipe

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This recipe for Pumpkin Coffee Cake is from The Reinhardt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cake:

1 cup Pumpkin puree- can
1/4 cup Oil
1 tsp. Vanilla
1/2 cup Milk
3/4 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 Tbsp. Pumpkin Pie Spice
2 cups Flour (I use 1 cup brown rice flour and 1 cup Pamela's Baking Mix)

For the Streusel Topping:

2 tbsp. Butter, melted
1/2 cup Brown Sugar
1/2 tbsp. Cinnamon
2 tbsp. Flour
1/2 cup chopped Pecans
Directions:
Directions:
Preheat oven to 350º
Grease 8x8 baking dish

In a medium bowl, combine pumpkin, oil, vanilla and milk until smooth.
Then stir in sugar, baking powder, salt and pumpkin pie spice. Mix.
Then gently stir in the flour. Mix just until combined. Do not over mix.
The batter will be a little lumpy. Pour batter into baking dish.

To make the streusel topping, in a small bowl combine the melted butter with the brown sugar, cinnamon and flour. Then stir in the pecans. Sprinkle topping evenly over cake batter.
Bake 30 minutes until toothpick inserted in the center comes out clean.

 

 

 

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