Peanut Butter Pumpkin Coffee Cake Recipe

Name: Peanut Butter Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Chopped, Toasted Salted Peanuts; 1 cup Whole Wheat Pastry Flour; 1 cup Corn Flour; 2-1/2 teaspoons Baking Powder; 1/4 teaspoons Fine Sea Salt; 1 teaspoon Stevia Powder Adjust To Taste; 1/2 teaspoons Ground Cinnamon; 1/4 cups Natural Peanut Butter, Crunchy Or Smooth; 1 cup Fat Free Or Low Fat Milk; 1 whole Large Egg, Whisked; 1 cup Unsweetened Pumpkin Puree; 1 teaspoon Pure Vanilla Extract

Servings: persons

1/4 cups Chopped, Toasted Salted Peanuts
1 cup Whole Wheat Pastry Flour
1 cup Corn Flour
2-1/2 teaspoons Baking Powder
1/4 teaspoons Fine Sea Salt
1 teaspoon Stevia Powder Adjust To Taste
1/2 teaspoons Ground Cinnamon
1/4 cups Natural Peanut Butter, Crunchy Or Smooth
1 cup Fat Free Or Low Fat Milk
1 whole Large Egg, Whisked
1 cup Unsweetened Pumpkin Puree
1 teaspoon Pure Vanilla Extract

1
["NOTES:", "- You can use any nut butter or sunflower seed butter in this recipe.", "- It is not essential to toast your nuts first, but I love the heightened flavor it adds when I do.", "METHOD", "Preheat oven to 350 F with the rack in the middle. Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown.", "Prepare a non stick loaf pan (9"" x 5"" x 3"") with parchment paper or cooking spray.", "In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients (everything else on the list). Combine the wet and dry ingredients well to form a batter. Pour into the prepared loaf pan, smoothing top with a knife or spatula. Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free."]

483

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/4 cups Chopped, Toasted Salted Peanuts, 1 cup Whole Wheat Pastry Flour, 1 cup Corn Flour, 2-1/2 teaspoons Baking Powder, and more.

Yes, Peanut Butter 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.

Peanut Butter Pumpkin Coffee Cake

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