Pumpkin Maple Coffee Cake

Thank you for visiting! Let's be social! Follow Life Tastes Good on Pinterest | Facebook | Twitter | Instagram

OOOH soooo yummmmy!

I had some leftover pumpkin after making the Pumpkin-Pecan Braid, so I went in search of another yummy pumpkin recipe.  Seeing as Pillsbury did such a good job on the braid recipe, I went to their website first. Because I LOVE COFFEE CAKE it was a no brainer to try this recipe.  My only issue was I didn't have maple flavoring, and I couldn't find it anywhere! So I decided to use pure maple syrup, and you know what? It worked just fine! The maple-y flavor came through in just the right amount!

Ingredients

Cooking spray

1.5 cups all-purpose flour (Pillsbury Best)

3/4 cup firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk (or 2 teaspoons vinegar in milk to make 2/3 cup - let sit for about 5 mins)

1/2 cup canned pumpkin

1/2 teaspoon pure maple syrup

1/3 cup vegetable oil

2 large eggs, beaten

Topping

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon pure maple syrup

Directions

Heat oven to 350 degrees F. Spray the bottom only of a 9" square pan with cooking spray. 

For the coffee cake combine flour, brown sugar, baking powder, salt, baking soda, buttermilk, pumpkin, maple syrup, oil, and eggs in a bowl until combined.

For the topping combine sugar and cinnamon until well mixed. Stir in maple syrup until blended.

Spoon half of batter into prepared pan and sprinkle with 1/2 of topping. Then carefully spoon remaining batter into pan and top with remaining topping.

Bake in pre-heated oven for 30-40 minutes or until toothpick comes out clean. Mine was done after 40 minutes. Cool for 15 minutes and enjoy!

Recipe inspired by Pillsbury's Pumpkin Maple Coffee Cake