I know, I know….I said 30 days of eating as healthy as I can but I just couldn't resist baking this scrumptious pumpkin coffee cake!!! If you take a close look to the ingredients I used the recipe really isn't that bad for you AND besides it's not like you are going to eat the whole coffee cake yourself in one sitting…..even if you did who am I to judge!
I did not have time to roast my own pumpkin to make homemade pumpkin puree (which I do recommend you trying….the difference in taste & color is amazing) thankfully I do know some one who had the time to prepare homemade pumpkin puree and shared it with the blogging world. If you haven't tried it homemade but would like to here is a recipe that was meant for you. Don't forget to look at all the other GREAT ideas/recipes you could use store bought or homemade pumpkin puree.
I did not have time to roast my own pumpkin to make homemade pumpkin puree (which I do recommend you trying….the difference in taste & color is amazing) thankfully I do know some one who had the time to prepare homemade pumpkin puree and shared it with the blogging world. If you haven't tried it homemade but would like to here is a recipe that was meant for you. Don't forget to look at all the other GREAT ideas/recipes you could use store bought or homemade pumpkin puree.
Courtney, the author of Fitcakery is a fellow Culinary friend of mine who has also found their passion for cooking, baking and finding healthy alternatives in life without having to sacrifice flavor, quality or your budget!
I have been eyeballing the pumpkin cookies since Courtney blogged about them a few days ago.
Pumpkin Spiced Coffee Cake
For the topping:1/4 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
2 TBS cold butter
1/2 cup chopped pecans
For the cake:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 can (15oz.) Pumpkin puree (not pumpkin pie mix)
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin pie spice
Directions:
Preheat oven to 325F. Lightly grease and flour dust a 13x9 baking pan; set aside.
In a small bowl combine the topping ingredients and cut butter into the mixture until it resembles coarse crumbs; set aside.
In a mixing bowl, cream butter and sugars until creamy and smooth. Add one egg at a time make sure to beat well after each egg is added. Add the pumpkin and vanilla extract; mix well.
In another bowl combine your dry ingredients and lightly whisk before slowly adding them to the pumpkin mixture. Beat on low just until blended. Spread into the prepped baking pan and sprinkle with the topping mixture.
Bake for 40-45 minutes or until an inserted tooth pick comes out clean. Let cool 10-15 minutes before serving.
