
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!


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Crock-Pot Pumpkin Coffee Cake
Ingredients
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.