Crock-Pot Pumpkin Coffee Cake

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!

Crock-Pot Pumpkin Coffee Cake long 2

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
Crock-Pot Pumpkin 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.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Breakfast
Cuisine American
Servings 10 People

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.
Tried this recipe?Let us know how it was!

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