Brunch

Whole Grain Pumpkin Coffee Cake is for Breakfast, Snack.

Whole Grain Pumpkin Coffee Cake takes 15 minutes to prepare.

Whole Grain Pumpkin Coffee Cake takes 60 minutes to cook.

Whole Grain Pumpkin Coffee Cake makes 9 servings.

The ingredients for Whole Grain Pumpkin Coffee Cake are:

For the cake:

1 small box Bob's Red Mill Whole Grain Muffin Mix (unflavored)
1 can pureed pumpkin
1 cup AP Flour
1/4 cup demerara
1/3 c sugar free maple syrup
2 tbsp olive oil
1 egg
1 tsp each - baking soda and baking powder
1 tbsp cinnamon

For the Crumb Topping:
1/3 stick butter
1/10 cup flour (about 1-2 tbsp)
2 tbsp brown sugar (packed)

Here is how you make Whole Grain Pumpkin Coffee Cake:

Preheat oven to 350.For the cake - mix all dry ingredients together. Then add in all wet ingredients (including pumpkin). Stir until combined. Spread into a greased or pan sprayed 8x8 pan.For topping: cut butter up into little cubes. Rub the butter with the flour and brown sugar until coarse meal or pea sized bit consistency.Sprinkle crumb topping over batter.Bake at 350 for 45-60 minutes. Don't over bake or it will dry out. Knife inserted in center should come out mostly clean with a few moist crumbs sticking to it.Number of Servings: 9Recipe submitted by SparkPeople user LIKELYSTORY.

The nutritional information for Whole Grain Pumpkin Coffee Cake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 251.4

• Total Fat: 8.2 g
• Cholesterol: 35.0 mg
• Sodium: 331.4 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 4.2 g
• Protein: 3.4 g

The dietary needs meet for Whole Grain Pumpkin Coffee Cake is Vegetarian