Pumpkin Coffee Cake
- Prep Time: 1 hr 30 min
- Cook Time: 30 min
- Total Time: 2 hr
- Yield: 8-12 slices
Recreate classic coffee cake with our favorite pumpkin mix in this recipe for Pumpkin Coffee Cake, complete with a maple pecan and walnut swirl filling.
Ingredients:
Pumpkin Base:
1 box Simple Mills Pumpkin Muffin Mix
3 eggs
3/4 cup water
3 tablespoons avocado oil
Swirl Filling:
½ cup pecans
½ cup walnuts
¼ cup coconut oil, at room temperature and softened
2 tablespoons pure maple syrup
pinch of sea salt
Crumb Topping:
1 cup pecans
8 pitted Medjool dates
2 teaspoons coconut oil
1 1/2 tablespoons cinnamon
Pinch of sea salt
Instructions:
PREHEAT the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
LINE an 8x8" square baking pan with parchment paper and set aside.
COMBINE the wet base ingredients together in a large bowl. Stir in the pumpkin mix and stir well until thoroughly combined and smooth throughout.
POUR the cake mixture into the prepared baking dish and set aside.
COMBINE all ingredients for the middle layer in a food processor.
PULSE a few times until it makes a thick paste.
RINSE and dry the food processor.
SPREAD this mixture on top of the cake and swirl it throughout with a knife. It will be chunky, and that is totally fine.
BAKE at 350 degrees Fahrenheit for 22-28 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.
WHILE the cake is in the oven, creating the topping. Pulse the topping ingredients in the food processor just a few times, until they look crumbly.
SPRINKLE and press the topping over the cake. Allow to sit for at least 1 hour before cutting into it.
STORE in the refrigerator in an air tight container for up to one week.