If you’re a regular reader here, you may remember me sharing this delicious pumpkin coffee cake recipe before. We’ve decided to make it a pre-Thankgiving brunch tradition every November, and made it again this past weekend. It was so good that I felt compelled to share it again. The recipe is adapted from coffee cake my husband’s grandmother often made that he and his family call “Nana’s Sunday A.M. Favorite.”
Really, it’s great for any time of the year. But the pumpkin addition makes it especially fun to serve during the fall and holiday season.
PUMPKIN COFFEE CAKE
Prep time: 15 min | Cook time: 45-50 min
4 cups flour
2 cup sugar
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
1 tsp salt
1/2 cup butter, softened
2 cups pumpkin puree
1-1/2 cup milk
1-1/2 cup brown sugar
4 tsp flour
3 tsp melted butter
1/4 cup pumpkin seeds/pepitas
Preheat oven to 350. In a medium bowl, stir together flour, baking powder, spices, and salt (for the coffee cake). In a separate bowl, cream together butter and sugar, then mix in pumpkin puree and egg. Gradually add milk. Pour batter into 9 x 13 greased baking pan.
Mix topping ingredients (except for pumpkin seeds) and sprinkle over batter. Evenly top with pumpkin seeds.
Bake for 45-50 minutes, or until toothpick comes out clean. Cool slightly and serve.
Tip: You can easily this recipe in half if you’re just making for yourself or your family.
I hope you love this seasonal brunch staple as much as we do. Happy (almost) Thanksgiving!