Pumpkin Coffee Cake
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (8)

Pumpkin Coffee Cake

NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 10%
CARBS 64G71% OF CAL
3G FIBER14G OTHER46G TOTAL SUGAR
FAT 10G26% OF CAL
4G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pumpkin coffee cake with cinnamon streusel topping and vanilla glaze. Decadent and slightly spiced, perfect for serving with coffee or as a dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 1 cup all-purpose flour ((120 grams))
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 TBSP avocado oil (or coconut oil)
  • 1 cup unsweetened canned pumpkin puree ((226 grams))
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp pumpkin pie spice blend
  • 1/2 cup granulated sugar ((100 grams))
  • 1/2 cup light brown sugar (, packed (100 grams))
  • 2 oz cream cheese ((cut into 6 pieces))
  • 2 large eggs
  • 1/8 cup milk
  • 1/3 cup granulated sugar ((131 grams))
  • 2/3 cup all-purpose flour ((82 grams))
  • 4 TBSP melted unsalted butter
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 3/4 cup powdered sugar ((75 grams))
  • 1 TBSP milk
  • 1/4 tsp pure vanilla extract
PREP
20M
SODIUM
239MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.