Close
Ingredients
| all-purpose flour (unsifted): 5 cups |
| granulated sugar: 1 1/4 cups |
| baking powder: 5 Tbl |
| baking soda: 1 tsp |
| salt: 2 tsp |
| pumpkin pie spice: 2 tsp |
| eggs: 7 |
| pumpkin puree: 3 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| salted butter: 1 cup (softened) |
| granulated sugar: 1/3 cup |
| light brown sugar (packed): 2/3 cup (packed) |
| salt: 1 dash |
| ground cinnamon: 1 tsp |
| all-purpose flour (unsifted): 4 cups |
Delicious Pumpkin Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
- Set oven to 375 degrees.
- Grease 4 loaf pans or 3 doz muffin tins.
- For Crumb topping, mix all ingredients until crumbly; set aside.
- For coffee cake; mix together all dry ingredients.
- Mix together eggs, pumpkin puree and Canola oil.
- By hand, combine dry with wet ingredients, until well combined.
- Pour mixture into prepared baking loaf pans.
- Sprinkle with crumb topping (as much as you want).
- Bake for approx 50 mins, or until coffee cake is done.
- For muffins; separate the batter evenly into paper-lined muffin tins, top with crumb topping.
- Bake for approx 20-22 mins.
- Note: this coffee cake can be baked in any size baking pan that you have on hand.