Crazy for Crust · by Dorothy Kern★ 4.9 (152)
Pumpkin Coffee Cake Recipe
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 6%
CARBS 36G68% OF CAL
2G FIBER22G SUGAR11G OTHER
FAT 7G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick pumpkin coffee cake with cinnamon streusel topping, egg-free and full of fall spice. Moist and satisfying for a fall breakfast.
mainamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 16- 2 cups (248g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla
- ½ cup (118ml) nonfat milk
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 tablespoon cinnamon
- Pinch salt
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 6%
CARBS 36G68% OF CAL
2G FIBER22G SUGAR11G OTHER
FAT 7G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 105mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.