Crock-Pot Pumpkin Coffee Cake

I love making new sweet treats for the kids to eat. It is even better when they are something my kids can snack on in the morning. We have a pretty tight schedule in the morning before school and work and having something to slice and eat as they and I are walking out the door is even better.

Canned pumpkin puree is kept in my pantry at all times of the year. I enjoy using it to make treats for my kids and I know that it is a healthy alternative to purchased snacks.

I used my crock-pot casserole for this recipe. The casserole is big enough to make a recipe like this and allows for the item to be sliced right from the crock.

Once the Crock-Pot Pumpkin Coffee Cake was done cooking, I got the glaze ready. Drizzle the glaze over the top and serve warm with a glass of milk or a hot cup of coffee. The combination of the coffee cake and the crumb topping with the glaze is perfect!

More recipes like this:

Peaches and Cream Oatmeal

Apple Cinnamon Cake

Banana Bread Coffee Cake

Honey Bun Cake

Crumb Coffee Cake

Crock-Pot Pumpkin Coffee Cake

Tasty pumpkin made in a coffee cake with a crumb topping and sweet drizzle of glaze on top. Serve with a hot beverage or with milk for breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Breakfast

Cuisine American

Servings 10 People

Ingredients

  

1x2x3x

Batter

• 4 Cups all purpose flour
• 2 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Kosher Salt
• 4 Teaspoons Ground Cinnamon
• 1 Teaspoon Ground Nutmeg
• 1/2 Teaspoon Ground Cloves
• 2 Cups Canned Pumpkin Puree
• 1 Cup Light or Dark Brown Sugar
• 1 Cup Vegetable Oil
• 1/2 Cup Pure Maple Syrup
• 1/2 Cup Milk

Crumb Topping

• 1 Cup all purpose flour
• 1/2 Cup Unsalted Butter
• 1 Cup Light or Dark Brown Sugar
• 1/2 Teaspoon Kosher Salt
• 4 Teaspoons Ground Cinnamon

Glaze

• 1 Cup Confectioners' Sugar
• 2 Tablespoons Milk

Instructions

 

• In a medium mixing bowl, add the ingredients for the crumb topping. Use a fork and cut the butter into the dry ingredients until you have small crumbs/balls. Set aside.
• In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, Mix well.
• In a second medium mixing bowl, whisk the pumpkin puree, brown sugar, vegetable oil, maple syrup and milk.
• Slowly mix the wet ingredients with the dry ingredients until you have a smooth batter.
• Grease the inside of the casserole crock-pot (or 6 qt or larger crock-pot) with nonstick spray.
• Pour the batter into the casserole dish.
• Spread the crumb topping over the top of the batter. Use a spoon top push the crumb topping gently into the batter.
• Cover and cook on HIGH for 2 hours or until the middle has set.
• Remove the crock from the heating element. Allow the coffee cake to cool.
• Prepare the glaze and use a spoon to drizzle the glaze over the top of the coffee cake.
• Slice and serve.

Tried this recipe?Let us know how it was!