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Pumpkin Maple Coffee Cake

moka coffee pot
A cozy, autumn-inspired coffee cake that combines pumpkin, maple syrup, and warm spices to create a rich, moist dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings
Calories 250 kcal

Ingredients
  

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk or any milk of your choice
  • For the Streusel Topping:
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup vegan butter or regular butter

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a cake pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, mix together pumpkin puree, maple syrup, brown sugar, oil, vanilla, and almond milk.
  • Add the dry ingredients to the wet ingredients and stir until smooth.
  • Pour the batter into the prepared pan.
  • In a separate bowl, combine all streusel topping ingredients and sprinkle over the cake.
  • Bake for 40-45 minutes or until a toothpick comes out clean.
  • Let the cake cool before serving.

Notes

Nutritional Information (Per Serving)

Calories: 250
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g

Vitamins and Minerals

  • Vitamin A: 15%
  • Vitamin C: 6%
  • Calcium: 4%
  • Iron: 8%
  • Potassium: 5%

Additional Notes/Tips to Enhance Flavor

  • For a deeper maple flavor, add an extra tablespoon of maple syrup to the batter.
  • Try a dash of cloves or allspice for extra warmth.
  • Serve with a dollop of whipped cream for ultimate indulgence.