Pumpkin Maple Coffee Cake

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OOOH soooo yummmmy!

I had some leftover pumpkin after making the Pumpkin-Pecan Braid, so I went in search of another yummy pumpkin recipe.  Seeing as Pillsbury did such a good job on the braid recipe, I went to their website first. Because I LOVE COFFEE CAKE it was a no brainer to try this recipe.  My only issue was I didn't have maple flavoring, and I couldn't find it anywhere! So I decided to use pure maple syrup, and you know what? It worked just fine! The maple-y flavor came through in just the right amount!

Ingredients

Cooking spray

1.5 cups all-purpose flour (Pillsbury Best)

3/4 cup firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk (or 2 teaspoons vinegar in milk to make 2/3 cup - let sit for about 5 mins)

1/2 cup canned pumpkin

1/2 teaspoon pure maple syrup

1/3 cup vegetable oil

2 large eggs, beaten

Topping

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon pure maple syrup

Directions

Heat oven to 350 degrees F. Spray the bottom only of a 9" square pan with cooking spray. 

For the coffee cake combine flour, brown sugar, baking powder, salt, baking soda, buttermilk, pumpkin, maple syrup, oil, and eggs in a bowl until combined.

For the topping combine sugar and cinnamon until well mixed. Stir in maple syrup until blended.

Spoon half of batter into prepared pan and sprinkle with 1/2 of topping. Then carefully spoon remaining batter into pan and top with remaining topping.

Bake in pre-heated oven for 30-40 minutes or until toothpick comes out clean. Mine was done after 40 minutes. Cool for 15 minutes and enjoy!

Recipe inspired by Pillsbury's Pumpkin Maple Coffee Cake

Mini Coffee Cakes

Recipe inspired by: Allrecipes Mini Coffee Cakes

 I discovered this recipe last fall when I was searching for something to make for Madison's Equestrian Team. Don and I were traveling to GA to cheer them on, and I wanted to bring snacks for the team.  Because it was a new recipe, I made a test batch to see how they'd turn out.  Well, they ended up being the most wonderful little coffee cakes I have ever tasted! They are so light it is like eating air - only really yummy tasting air with cinnamon!  We gobbled the test batch up right away, so I made another test batch...just to be sure you know - don't want to feed the kids nasty muffins.  Again, we gobbled 'em up! I really should NEVER make these - they are too dangerous to have in the house, but I really wanted to share them here on the blog so I sacrificed just for you - I'm nice like that <<grin>>

Ingredients

• 1/3 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 
  
• TOPPING:
• 1/2 cup packed brown sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon ground cinnamon

Directions

In a mixing bowl, cream butter and sugar. I like to do this for several minutes to make sure it is mixed well - about 3-5 minutes

Beat in the egg 

combine flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. The batter will be thick - sorry I forgot to get a photo of it - I guess I was just so excited about the muffins!

 Fill paper-lined muffin cups two-thirds full. 

Combine topping ingredients; 

sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until the tops bounce back when lightly pressed. Cool for 10 minutes; 

remove from pan to a wire rack and try not to eat them all at once!

By the way - the team LOVED them! They ate every last one!