Autumn Pumpkin Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter.
• Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish.
• Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 350°F.
• In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
• Blend at low speed for 1 minute if using stand mixer or until completely moistened if mixing by hand.
• Beat 2 minutes at medium speed if using stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
• Fold in the nuts.
• Spread batter in a greased and floured 13x9x2-inch pan.
• In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
• Sprinkle crumbs evenly over batter.
• Bake at 350°F for 40-45 minutes, until center springs back when touched lightly.

Steps:

• For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
• For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
• In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
• Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.

Steps:

• Grease or spray the bottom of a 9x13 pan.
• Mix together first 8 ingredients.
• Pour 1/2 of the mixture in the 9x13 pan.
• Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
• Pour all of the pumpkin mixture over the batter in the 9x13 pan.
• Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
• Bake in a 325 degree over for 50-60 minutes.
• Let cool completely.
• Enjoy.