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How To make Microwave Pumpkin Coffee Cake
1/3 c Margarine or butter
1/2 c Firmly packed brown sugar
1/3 c Sugar
1 1/4 c Flour
3/4 ts Pumpkin pie spice
1/2 ts Salt
1/4 ts Cinnamon
1/4 c Chopped nuts
1/2 ts Baking powder
1/4 ts Baking soda
1/2 c Dairy sour cream
1/2 c Cooked, mashed pumpkin
1 Egg
GLAZE 1/4 c Powdered sugar
1 ts Margarine or butter
1 ts To 2 ts milk
FROM: Barbara Sherrick MICROWAVE PUMPKIN COFFEE CAKE ** In 2 quart microwave safe bowl, melt 1/3 C margarine on HIGH for 30 - 45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour into measuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1/2 C of mixture to small bowl; add nuts and cinnamon. Mix well; set aside. To remaining mixture add baking powder, baking soda, sour cream, pumpkin, and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with reserved mixture. Microwave on MEDIUM for 8 minutes, rotating dish 1/4 turn halfway through baking. Microwave on HIGH for 3-1/2 to 5-1/2 minutes or until cake pulls away from
sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold. 8 ~ 10 servings.
How To make Microwave Pumpkin Coffee Cake's Videos
Super Moist Eggless Pumpkin Mug Cake In Microwave / No Egg No Butter Cake
This Pumpkin Mug Cake has no egg and no butter. It is moist and soft with a touch of ginger heat.
This is a perfect Fall Dessert or Breakfast Treat.
This Easy Pumpkin Mug Cake is ready in less than 2 minutes.
Mug size: 6.7oz (200 ml)
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Please note that I have added 1/4 tsp baking powder in the mug cake.
Note:
The setting for my microwave was 1000 W for 90 seconds.
Please note that microwave ovens are different and you will have to adjust the cooking time (more or less than 90 seconds). If you need to cook the cake longer, increase the time by 10 seconds at a time and check if the cake is done by inserting a toothpick in the middle. If it comes out clean, the cake is done. Overcooking the cake will NOT give a nice soft texture.
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Stop Buying Coffee Creamer!
Once you try Homemade Coffee Creamer you won't want store-bought. This easy Coffee Creamer recipe has just 3 ingredients and keeps well.
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Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
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Bridgford® Pumpkin Filled Coffee Cake
What you will need:
1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup pumpkin butter
2 Tbsp melted butter
How to make it:
Lightly grease a large baking sheet; set aside. On a lightly floured surface, roll thawed loaf of dough into a rectangle 10 x 14 inches. Place rectangle of dough on prepared sheet pan. Spoon pumpkin butter down center third of dough. With a knife or pizza cutter, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Brush dough with melted butter. Let rise in a warm area until puffy (45 minutes to 1 hour). Bake in a preheated 375° oven for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. Combine icing ingredients and mix well. Drizzle over bread.
Icing:
1 cup powdered sugar
1 tsp vanilla extract
¼ tsp pumpkin pie spice
1-2 Tbsp water or milk
Pumpkin Coffee Cake Loaf
Vegan pumpkin loaf with a crispy, buttery, cinnamon packed streusel topping! Don’t settle for an over-priced boring slice of pumpkin bread from Starbucks when you can make a whole loaf yourself that is plant-based, and way more delicious!
RECIPE HERE: