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This month’s From My Rasoi (FMR) event is being hosted by lovely Meeta of What’s For Lunch Honey!! Ingredient she chose is Pumpkin and she also wants us to research on the pumpkin we are using.

I used Libby’s Canned Pumpkin and from their website, I learnt that they use a special variety of pumpkin called “Dickinson” (not sure why it has a human name) to give their canned pumpkin creamy texture and delicious taste.

I had a can of pumpkin on hand, but I didn’t want to make Pumpkin pie (yawn…….). Then I received my “Vegetarian Times” magazine and voila.. there were like 5 different pumpkin recipes and this coffee cake looked just yummy.. So here you go..

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Pumpkin Coffee Cake Yum
Pumpkin Coffee Cake
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
cake
Ingredients
Coffee cake:
  • 1 ¾ cups Pumpkin puree – either fresh or canned
  • 2 cups All purpose flour whole-wheat pastry flour /
  • 1 ½ cups Oats Rolled (I used Instant oats and it worked just fine)
  • 1 ½ cups Sugar
  • 1 tbsp Baking powder
  • tsps ginger Ground
  • ½ tsp nutmeg Ground
  • 1 tbsp cinnamon Ground
  • ½ tsp Salt
  • ½ cup Butter (1 stick), softened
  • 3 Eggs Large , lightly beaten
For Streusel topping:
  • ½ cup All purpose flour whole-wheat pastry flour /
  • ½ cup sugar Granulated
  • 1/4 cup brown sugar Light
  • ½ cup Oats Rolled
  • 4 tbsps Butter – melted
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
cake
Ingredients
Coffee cake:
  • 1 ¾ cups Pumpkin puree – either fresh or canned
  • 2 cups All purpose flour whole-wheat pastry flour /
  • 1 ½ cups Oats Rolled (I used Instant oats and it worked just fine)
  • 1 ½ cups Sugar
  • 1 tbsp Baking powder
  • tsps ginger Ground
  • ½ tsp nutmeg Ground
  • 1 tbsp cinnamon Ground
  • ½ tsp Salt
  • ½ cup Butter (1 stick), softened
  • 3 Eggs Large , lightly beaten
For Streusel topping:
  • ½ cup All purpose flour whole-wheat pastry flour /
  • ½ cup sugar Granulated
  • 1/4 cup brown sugar Light
  • ½ cup Oats Rolled
  • 4 tbsps Butter – melted
Pumpkin Coffee Cake
Instructions
  1. To make coffee cake: Preheat the oven to 350ºF. Coat 10” square pan with non-stick spray. (I used 9” spring form pan)
  2. In a bowl, combine flour, oats, baking powder, cinnamon, nutmeg, ginger and salt.
  3. Beat butter and sugar in separate bowl until light and fluffy. Mix pumpkin and eggs into butter mixture.
  4. Gradually stir flour mixture into pumpkin mixture. Spread in the prepared pan.
  5. To make Streusel topping: Mix all the ingredients together until crumbly. Spread evenly on coffee cake.
  6. Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes. Slice into squares and serve.
Recipe Notes

Enjoy with your morning cup of coffee..

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8 thoughts on “Pumpkin Coffee Cake”

  1. Pumpkin and coffee. That’s a very unusual combination, Pavani. Quite courageous of you to have tried it out in the first place. I would have definitely shied away.

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