Contest Winning Pumpkin Coffee Cake Recipes

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PUMPKIN COFFEE CAKE



Pumpkin Coffee Cake image

Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious

Provided by carol murray

Categories     Breads

Time 1h20m

Yield 1 coffeecake, 12 serving(s)

Number Of Ingredients 20

1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans (or walnuts)

Steps:

  • Grease or spray the bottom of a 9x13 pan.
  • Mix together first 8 ingredients.
  • Pour 1/2 of the mixture in the 9x13 pan.
  • Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
  • Pour all of the pumpkin mixture over the batter in the 9x13 pan.
  • Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
  • Bake in a 325 degree over for 50-60 minutes.
  • Let cool completely.
  • Enjoy.

CONTEST-WINNING PUMPKIN COFFEE CAKE



Contest-Winning Pumpkin Coffee Cake image

It's tough to resist a second piece of this delightful treat with its comforting flavor. It's a breeze to throw together because it calls for pound cake mix and canned pumpkin. -Sarah Steele Moulton, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 large eggs, room temperature
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

Steps:

  • In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half the pumpkin mixture into a greased 9-in. square baking pan. , In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 385 calories, Fat 18g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 366mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.

KOFFEE KULT PUMPKIN COFFEE CAKE



Koffee Kult Pumpkin Coffee Cake image

This Koffee Kult favorite is the perfect transition into the pumpkin season! Koffee Kult pumpkin coffee cake pairs perfectly with a fresh-brewed cup of any of our special blends. Filled with wonderful pumpkin flavor and paired with your favorite coffee beans, this delightful treat will make everyone want to gather around the table.

Provided by Koffee Kult

Categories     Pumpkin Cake

Time 45m

Yield 8

Number Of Ingredients 11

cooking spray
1 (16 ounce) package pound cake mix
¾ cup pumpkin puree
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ cup packed brown sugar
½ cup chopped walnuts
¼ cup all-purpose flour
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
  • Combine pound cake mix, pumpkin puree, water, eggs, pumpkin pie spice, and baking soda in a large bowl; beat with an electric mixer on low speed until smooth. Pour batter into the prepared baking pan.
  • Combine brown sugar, walnuts, flour, and butter in a small bowl; mix together with a fork. Spread over batter in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 57.2 g, Cholesterol 82.2 mg, Fat 20.5 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 459.5 mg, Sugar 39.6 g

PUMPKIN CINNAMON STREUSEL COFFEE CAKE



Pumpkin Cinnamon Streusel Coffee Cake image

This has to be the most delicious coffee cake I've ever had or made. It's very moist and full of warm spices. Perfect for the autumn season. My family just fell in love with it. Adapted from "two peas and their pod" http://twopeasandtheirpod.com/pumpkin-cinnamon-streusel-coffee-cake/

Provided by Sherri35

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 23

2/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt (fat free is fine)
1/2 cup powdered sugar
1/8 teaspoon cinnamon
2 teaspoons milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
  • To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
  • To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
  • Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
  • Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.

Nutrition Facts : Calories 343.2, Fat 14.5, SaturatedFat 8.8, Cholesterol 66.7, Sodium 256.6, Carbohydrate 50.5, Fiber 1, Sugar 31.9, Protein 3.7

PUMPKIN CRUNCH COFFEE CAKE



Pumpkin Crunch Coffee Cake image

We have compiled a list of our favorite pumpkin recipes. This one is sure to please! It's a twist on a traditional coffee cake.

Provided by Brittany Owens

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 12

Number Of Ingredients 13

1 cup packed brown sugar
¾ cup chopped pecans
¼ cup melted butter
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
1 cup pumpkin puree
3 eggs
½ cup water
½ cup confectioners' sugar
¼ cup milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
  • Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  • Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 55.7 g, Cholesterol 57.8 mg, Fat 14.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 338.3 mg, Sugar 39.8 g

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