I know fall is almost over and I need to get on board with the fact that winter is on its way. The leaves are mostly off of our trees, and it is getting colder every day. Even as fall leaves us and we move into winter, I still want all things pumpkin. I even joined the silly controversy and the rest of the world in getting a Starbucks red cup for a Pumpkin Spice Latte. It was worth it.
I also love me some yummy coffee cake. Of course I am addicted to my mom’s version (thank you Betty Crocker) so thought it would be fun to try a pumpkin version – why not right? It was okay. It has this ribbon-like swirl of pumpkin in the middle that is a bit strange for someone like me with food texture issues. If you like a strong pumpkin flavor then this is your kind of treat.
Pumpkin Spice Coffee Cake
1 cup of sugar
1 cup of canola oil
2 cups flour
1 teaspoon baking powder
3 tablespoons pumpkin pie spice, divided
1 (15 oz) can of pumpkin
Preheat oven to 350 degrees and grease a 9×13 baking dish.
Beat the sugar and oil together in a large mixing bowl. Then beat in the eggs. Beat in the flour and baking powder. Beat in just two of the tablespoons of pumpkin pie spice.
Spread half of the batter across base of prepared baking dish. Open the can of pumpkin and stir in the remaining tablespoon of pumpkin pie spice. Spread the pumpkin over the batter. Spread the other half of the batter on top of the pumpkin. Gently swirl the three layers together with a knife.
I am on a roll with pumpkin everything. Whether it is fall or I am just nesting I do not think I have tried so many different pumpkin recipes in a season. The leaves are falling (we have crazy amounts that continue to come down). The temperature has changed, and somehow I still cannot believe summer is over and we are heading into November! In any case, these little baked bundles of pumpkin with cinnamon + sugar are yummy, easy to make, and even easier to pop into your mouth!
Baked Pumpkin Spice Balls
Note: Use the topping at your own risk. We also made a batch that had chocolate chips in it.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
1/2 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for a few minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.