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Pumpkin Coffee Cake

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9
Author Inspired by Pillsbury

Ingredients

  • 1 1/2 cups All Purpose Flour
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1/2 cup canned pumpkin
  • 1/3 cup oil
  • 1/2 teaspoon cinnamon
  • 2 eggs beaten
  • Topping
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup chopped pecans
  • 2 tablespoons flour

Instructions

  1. Preheat oven to 350°F. Grease bottom 8x8 or 9x9 -inch square pan with nonstick cooking spray.
  2. In large bowl, combine flour and remaining coffee cake ingredients. Mix just until moistened.
  3. In small bowl, combine 1/2 cup sugar, cinnamon, nutmeg, pecans and flour.
  4. Spread half of batter in greased baking dish. Sprinkle with half of topping over batter.
  5. Drop remaining batter by spoonfuls over top. Gently spread batter evenly over top.
  6. Sprinkle with remaining topping.
  7. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
  8. Cool 15 minutes. Serve warm if desired.