Morning Pumpkin Coffee Cake Recipe

Name: Morning Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole-wheat pastry flour or all-purpose flour; 1 1/2 cups rolled oats; 1 Tbs. baking powder; 1 Tbs. ground cinnamon; 1 1/2 tsp. ground ginger; 1/2 tsp. ground nutmeg; 1/2 tsp. salt; 1/2 cup (1 stick) butter or margarine, softened; 1 1/2 cups sugar; 3 large eggs, lightly beaten; 1 3/4 cups fresh or canned pumpkin puree; 1/2 cup whole-wheat pastry flour or all-purpose flour; 1/2 cup rolled oats; 1/4 cup sugar; 1/4 cup packed light brown sugar; 4 Tbs. butter, melted

Servings: persons

2 cups whole-wheat pastry flour or all-purpose flour
1 1/2 cups rolled oats
1 Tbs. baking powder
1 Tbs. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups sugar
3 large eggs, lightly beaten
1 3/4 cups fresh or canned pumpkin puree
1/2 cup whole-wheat pastry flour or all-purpose flour
1/2 cup rolled oats
1/4 cup sugar
1/4 cup packed light brown sugar
4 Tbs. butter, melted

1
To make Coffee Cake: Preheat oven to 350F.
2
Coat 10-inch square pan with nonstick spray.
3
Combine flour, oats, baking powder, cinnamon, ginger, nutmeg, and salt in large bowl.
4
Beat butter and sugar in separate bowl until fluffy.
5
Mix eggs and pumpkin into butter mixture.
6
Gradually stir flour mixture into pumpkin mixture.
7
Spread in pan.
8
To make Streusel Topping: Mix all ingredients together until crumbly.
9
Spread on coffee cake.
10
Bake 1 hour, or until toothpick comes out clean.
11
Cool at least 10 minutes, then slice into squares, and serve.

1953

kcal

Calories

116

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups whole-wheat pastry flour or all-purpose flour, 1 1/2 cups rolled oats, 1 Tbs. baking powder, 1 Tbs. ground cinnamon, and more.

Yes, Morning Pumpkin Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Morning Pumpkin Coffee Cake

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