Pumpkin Coffee Cake.

The Secret Recipe Club took a break in January but now that February is here, it’s back with a vengeance!!  This month, I was assigned Jeanette’s Healthy Living.  Jeanette’s blog is chock full of amazing, delicious looking healthy recipes, including recipes that are vegan and/or gluten free.  I also really enjoyed reading through her series of 50 Woman Game Changers in Food.  With this year’s goal of living a healthier life, I truly couldn’t have asked for better blog and will definitely continue to read, especially since I had a hard time deciding which recipe to make!!

I ultimately decided on Jeanette’s recipe for Pumpkin Coffee Cake.  Her recipe is completely gluten free, but since we don’t follow a gluten-free diet, I made a couple of substitutions to “regularize” it, mainly just by using real butter, greek yogurt and all-purpose flour.  I kept everything else the same.

Now you may be thinking, “Jey, it’s February.  Aren’t pumpkin treats only limited to October?”  The answer is simple:  No, no they are not.  I checked the rulebook and didn’t find anything barring me from enjoying pumpkin in the middle of winter.  And if you’re anything like me, you stocked up on canned pumpkin back in October and still have a few cans in the pantry.

And while my coffee cake might not look the prettiest, it was seriously tasty.  Paired with (duh) a cup of coffee, it was the perfect way to start the morning or end the night, topped with some cinnamon ice cream.

Pumpkin Coffee Cake – slightly adapted from Jeanette’s Healthy Living

For the Coffee Cake Batter:

  • 1 Stick Butter, at room temperature
  • 3 Eggs
  • 3/4 Cup Sugar
  • 1 tsp. Vanilla
  • 1 Cup Greek Yogurt
  • 2 Cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder

For the Pumpkin Pie Filling:

  • 1 15 oz. Can Pumpkin Puree
  • 3/4 Cup. Sugar
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves
  • 2 Eggs
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Almond Milk

For the Streusel Nut Topping:

  • 1/3 Cup Butter, at room temperature
  • 1 Cup Sugar
  • 2 tsp Cinnamon
  • 1 Cup Pecans, chopped

Preheat oven to 325.

In the bowl of a stand mixer (or a large bowl), combine the butter, eggs, vanilla and yogurt.  Mix well, then add the flour, baking soda and baking powder.  Mix to combine.

In a medium bowl, combine all of the ingredients for the pumpkin pie filling and mix well.

In a small bowl, combine all of the ingredients for the streusel nut topping and mix well.

Spread half of the cake batter evenly into the bottom of a greased 9×13 baking dish.  Top with the pumpkin pie filling, then the remaining half of the cake batter.  Sprinkle the top with the streusel nut topping.  Baking for 40 minutes, or until coffee cake is set.

Cool 10 minutes before serving.

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19 responses to “Pumpkin Coffee Cake.

  1. That’s too funny. I guess I have the same rule book, and could happily eat pumpkin on the 4th of July. Great adaptions, and I’d say that the cake was very moist. Welcome to the SRC Club!

  2. I love anything with pumpkin and this looks wonderful!

  3. This sounds delicious. I have never made coffee cake before but I do love it!

  4. Fabulous! Now I know what to do with the pumpkin I have in my freezer! YUM!

  5. Coffee cake is one of my favorites. The spices in it sounds devine. Great SRC choice. I just switched into Group B, so its nice to me you and your blog.

  6. That looks like an incredible cake – pumpkin adds such a nice level of flavour.

  7. Now that Thanksgiving is over I forgot about pumpkin…but maybe I shouldn’t have as this sounds delicious anytime of the year.

    If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites

    Cook Lisa Cook

  8. I’m a firm believer in pumpkin all year round! Glad you are too! This looks amazing!

  9. mmmmm pumpkin. bookmarked!

  10. Hi Jey, so glad you enjoyed this pumpkin coffee cake. It’s one of our favorite treats and I’m a fan of pumpkin year-round. I’ve got a few cans in my pantry and was just thinking of making something…think I’m going to make these again.

  11. I totally know what you mean about pumpkin in October only. I find myself doing that. I’m stopping by from SRC but I’d love if you check our my new site seasonalpotluck.com February is oranges month so if you have any orange recipes, we’d love if you’d link up! http://bit.ly/zDoNfx (ps. once we get last year’s links moved over, you’ll see October was pumpkin month. of course!)

  12. This sounds like a wonderful breakfast or coffee snack any time of the day! Great find!

  13. I stand firmly in the camp of “eat pumpkin all year round” and I think this looks perfect for a February treat! Thanks for sharing

  14. I grew up with Sara Lee Pecan Coffee Cake and have very fond memories of coffee cake because it was such a treat. I’ll have to make this for my husband when he returns from his trip. This is a great SRC choice!

  15. haha I just bought a can of pumpkin on sale yesterday! I know what I’m making! lol

    Great pick for The Secret Recipe Club

  16. we actually still have a pie pumpkin sitting on top of our fridge from our CSA a couple months back. this may be exactly what the CSA ordered 😉

    Happy SRC day!

  17. such a different recipe., sounds so delicious.., I would love to try this out.., thanks for sharing, Lovely post for SRC.., do visit me when you have time for my SRC post

  18. your recipes look yummy and I would like to try them

  19. I love anything pumpkin and this looks wonderful! Will be trying it soon.

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