Whole Grain Pumpkin Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
For the cake:1 small box Bob's Red Mill Whole Grain Muffin Mix (unflavored)1 can pureed pumpkin1 cup AP Flour1/4 cup demerara1/3 c sugar free maple syrup2 tbsp olive oil1 egg1 tsp each - baking soda and baking powder1 tbsp cinnamonFor the Crumb Topping:1/3 stick butter1/10 cup flour (about 1-2 tbsp)2 tbsp brown sugar (packed)
Preheat oven to 350.
For the cake - mix all dry ingredients together. Then add in all wet ingredients (including pumpkin). Stir until combined. Spread into a greased or pan sprayed 8x8 pan.
For topping: cut butter up into little cubes. Rub the butter with the flour and brown sugar until coarse meal or pea sized bit consistency.
Sprinkle crumb topping over batter.
Bake at 350 for 45-60 minutes. Don't over bake or it will dry out. Knife inserted in center should come out mostly clean with a few moist crumbs sticking to it.
Number of Servings: 9
Recipe submitted by SparkPeople user LIKELYSTORY.
For the cake - mix all dry ingredients together. Then add in all wet ingredients (including pumpkin). Stir until combined. Spread into a greased or pan sprayed 8x8 pan.
For topping: cut butter up into little cubes. Rub the butter with the flour and brown sugar until coarse meal or pea sized bit consistency.
Sprinkle crumb topping over batter.
Bake at 350 for 45-60 minutes. Don't over bake or it will dry out. Knife inserted in center should come out mostly clean with a few moist crumbs sticking to it.
Number of Servings: 9
Recipe submitted by SparkPeople user LIKELYSTORY.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 8.2 g
- Cholesterol: 35.0 mg
- Sodium: 331.4 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.2 g
- Protein: 3.4 g
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