Pumpkin Pie Coffee Cake Recipes

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN PIE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
• Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until slightly done, 5 minutes.
• Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
• Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

PUMPKIN SPICE COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
• Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
• Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
• Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• Remove from the oven and let cool for 10 minutes before transferring to a plate.

PUMPKIN PIE COFFEE BUNDT CAKE

Steps:

• You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
• Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
• Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
• Whisk together the dry ingredient for the batter in a large bowl.
• In a medium bowl, whisk together the wet ingredients.
• In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
• Add the wet batter ingredients to the dry batter ingredients and mix until combined.
• Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
• I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
• Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.

PUMPKIN PIE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
• Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
• Bake in the preheated oven for 50 minutes. Keep refrigerated.

DOUBLE DECKER PUMPKIN PIE YOGURT COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
• In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
• In small bowl, stir together Streusel ingredients.
• Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
• In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.

PUMPKIN COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
• Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
• Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
• Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
• Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.