???? Breakfast will never be the same. EASY Melt in your Mouth Glazed Pumpkin Coffee Cake
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No mixer required Glazed Pumpkin Coffee Cake. It's got a buttery crumble topping and the texture from the pumpkin is simply irresistible. ???? Thank you for watching! You guys are AWESOME!!
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Makes 9 squares in an 8x8 pan
Ingredients for Pumpkin Coffee Cake base
-2 eggs
-1/2 cup oil
-1/2 cup white sugar
-3/4 cups pumpkin puree
-2 tsps vanilla
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp ginger
-1 cup flour
-1 tsp baking powder
-1/2 tsp baking soda
Crumble Topping ingredients
-3/4 cups flour
-1/3 cup brown sugar
-1/4 cup white sugar
-1/3 cup butter, melted
Bake at 375F for 30-33 minutes (A toothpick inserted will come out clean)
ENJOY!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Pumpkin Coffee Cake w Walnut Streusel Topping & Brown Butter Maple Glaze
Here is another pumpkin recipe to try! There are a lot of parts but the final result is great! Thank you for watching and please subscribe - I will be posting a lot more cooking videos (They are too fun!!!!) Suggestions for videos welcomed.
Ingredients:
For the batter:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp pumpkin pie spice
1/2 tsp.salt
8 Tbs. (1 stick) butter
1 cup packed light brown sugar
2 eggs
1/2 cup pumpkin puree
1/2 cup sour cream
For the streusel:
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 tsp. ground cinnamon
1 tsp pumpkin pie spice
6 tbs. butter, softened
1 cup chopped walnuts
Brown Butter Maple Glaze:
4 tablespoons butter
1¼ cup powdered sugar
1 teaspoon vanilla
2 tablespoons maple syrup
If you give this recipe a try let us know in the comments below!!
Another new recipe - Apple oatmeal cookies with a caramel glaze!
Pumpkin Crumb Coffee Cake With Infused Cannabis Coffee Glaze
The beauty of modern cannabis, anything can become an edible!! Like this delicious, melt-in-your-mouth coffee cake, with crumb topping and infused cannabis glaze. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
What I love most about this (and most of my cannabis recipes) is the ability to serve both infused and uninfused in one recipe. The glaze on this cake is infused with cannabis, but you could easily make both an infused and uninfused glaze to serve to your guest.
Pumpkin Crumb Coffee Cake with Infused Cannabis Coffee Drizzle
Serves 9
Crumb-Topping
• 1/2 cup (62g) all-purpose flour (spoon & leveled)
• 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
Pumpkin Coffee Cake
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground pumpkin pie spice
• 1 cup (244g) pumpkin puree
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
• 1/4 cup (82g) pure maple syrup
• 1/4 cup (60ml) sour cream
• 2 tablespoon vanilla extract
• 1 cup diced cooked pumpkin of butternut squash
Vanilla Glaze
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons infused cold brew coffee( like Somatik), CBD coffee (like Buddah Bean( or coffee
• 1/4 teaspoon pure vanilla extract
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Instructions
1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round spring form baking pan with nonstick spray. Set aside.
2. Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
3. Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, vanilla extract and sour cream together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Fold in cooked pumpkin. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Crumble the crumb topping, evenly distributing in a thin layer.
4. Bake the cake for 30 to 40 minutes. Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven.
5. Make the glaze: Whisk the confectioners’ sugar and 2 tablespoons of coffee, until smooth. Add more coffee to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Gluten-free pumpkin spice latte donuts with sugar-free protein coffee glaze
Pumpkin Spice Latte Donuts recipe topped with a sugar-free coffee glaze. Fall breakfast inspiration. An easy, baked donut recipe that's gluten-free and dairy-free. And can be made grain-free. Move over pumpkin spice latte and say hello to the best donuts!
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