This simple no-mixer recipe for pumpkin coffee cake is incredibly moist and soft, and is topped with the most delicious crumble topping. Before you begin to make the cake, prepare an 8x8-inch baking pan by lining it with aluminum foil or spraying it with cooking spray. In a large bowl, mix together the eggs, butter, and pumpkin pie spice. Add the flour and mix until well combined. Then, pour the batter into the pan and smooth it out with a spatula.
This cake uses canned pumpkin puree to get a great flavor. Then, you will add sugar and pumpkin pie spice to the puree. Then, you will add the remaining ingredients and mix thoroughly. This recipe does not call for eggs or too much oil, as the cake is vegan and can be made without dairy. This coffeecake bakes up as a dense cake, with a crunchy streusel topping on top.
The coffee cake will keep for about a week if properly stored. It is best served warm, but can be kept in the fridge for up to five days. To serve the cake later, simply reheat it in the oven at 350 degrees and drizzle with the leftover glaze. You can also freeze this cake for up to three months. Before freezing, be sure to wrap it tightly in foil. If it is a large coffeecake, freeze it for up to 3 months.
The crumb topping can be made ahead of time. The crumb topping can be prepared ahead of time and stored in the freezer. After it is made, it can be stored in the fridge for up to a week. The cake is perfectly acceptable to eat cold for breakfast or lunch, as it is good for your body. The crumb topping can be added to the top of the coffee cake at any time to add a nice crunch.
To make the crumb topping, start by making a pumpkin coffee cake. The cake's crumb topping should resemble coarse wet sand. Combine the confectioner's sugar and pumpkin spice coffee creamer. The mixture will be a thick and crumbly topping, so be careful not to overmix it. This recipe is also suitable for vegans and those with a dairy-free diet.
For this easy and delicious pumpkin coffee cake recipe, combine the pumpkin pie spice with your favorite coffee cake recipe. Then, sprinkle the top with cinnamon and nutmeg to give it a wonderful pumpkin flavor. After the cake is completely cool, cover it with plastic wrap or foil and store it in the refrigerator for up to three months. You may also freeze it in the freezer if you have a spare mug of coffee.
The crumb topping on this coffee cake is a delicious, crispy treat that is perfect for Thanksgiving. This cake is soft and moist, and has a crumb topping that is just as delicious as the coffee itself. The best part about this cake is that it is both delicious and easy to make. So if you're looking for a coffee cake recipe with crumb streusel topping, this is it!
A delicious coffee cake recipe with pumpkin has a streusel topping that is sweet and crunchy at the same time. The pumpkin in this cake recipe is moist, and its crumb topping is a perfect topping for brunch. The crumb on the top is a mixture of cinnamon, nutmeg, and sugar. You'll be amazed at the delicious flavor of this coffee cake! There's no better way to enjoy this pumpkin pie-flavored coffee!
This pumpkin coffee cake is a no-mixer recipe with a rich, pumpkin-pie-flavored crumb topping. This cake is best served warm or at room temperature, so it can last up to 5 days in the refrigerator. If you want to freeze leftover pumpkin coffee cake, place it in an airtight container and keep it in the fridge. It will last up to 5 days if properly wrapped. It is best to re-glaze the cake before serving.