Crock-Pot Pumpkin Coffee Cake

Crock-Pot Pumpkin Coffee Cake

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Your family will flip for the fall flavors in this lovely Crock-Pot Pumpkin Coffee Cake. A moist and tender coffee cake is flavored with pumpkin, spice and all things nice and topped with a lovely maple icing.

SAVE THIS RECIPE

Crock-Pot Pumpkin Coffee CakeDon’t you just love autumn?

The weather is cooling down, the leaves are changing  colors and falling, the skies are bright blue and big.

We have had a “warm” fall thus far up here in Wyoming with temperatures currently in the 60’s most days (in November!). Usually we are buried in snow this time of year. So I am fully enjoying my favorite season of the year just as long as I possibly can.

And one way enjoyed this season is by making this pumpkin coffee cake in my casserole crock-pot this past weekend. It was the perfect little treat to reward my family for a job well done of getting outside and cleaning up the back yard and getting it ready for winter (raking leaves, putting toys away, picking up dog poo..fun stuff).

This coffee cake is the nice and moist with just the right hint of pumpkin spice without being too much. There is a light strudel topping and then I finished it off with a maple icing drizzled over the top.

YUM!

Serve with coffee, tea or hot cocoa for a great autumn treat! It tastes great warm or room temperature. However you like it.

Happy fall!

Note:I baked this coffee cake in my 3.5 quart casserole crock-pot because out of the 7 crock-pots I own it affords the most surface area for baking and I really just like the traditional rectangular shaped cake you end up getting with this slow cooker.

However, I have also tested this recipe in my 6 quart oval crock-pot (my go-to size) and while the coffee cake came out thicker and you don’t get quite the even square cuts of cake it works just fine.

The key to this recipe is the more flat surface you have the thinner the cake will be. I highly recommend the casserole size or a large oval. The batter will fit in a 4 quart or 5 quart but your cake will be very thick and require additional cooking time. And if you have a 6.5 quart or larger oval it will be just fine too.

Print Recipe

Crock-Pot Pumpkin Coffee Cake Recipe

Course Breakfast

Cuisine American

Crock-Pot Size 3.5 Quart Crock-Pot, 6 Quart Crock-Pot

Weight Watchers 19 SmartPoints

Print Recipe

Crock-Pot Pumpkin Coffee Cake Recipe

Course Breakfast

Cuisine American

Crock-Pot Size 3.5 Quart Crock-Pot, 6 Quart Crock-Pot

Weight Watchers 19 SmartPoints

Rating

Votes: 9

Rating: 3.56

You:

Rate this recipe!

Servings 12people

Prep Time 20minutes

Cook Time 3 - 4hours on HIGH

For The Coffee Cake

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

3/4 cup pumpkin puree not pumpkin pie filling

1/4 cup butter melted

1 teaspoon pure vanilla extract

1/2 cup milk

For The Strudel Topping

1 tablespoons butter melted

1/2 cup brown sugar light or dark

1/2 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1/4 cup old fashioned oats

1/4 cup pecans chopped (optional, if you leave them out use 1/2 cup of old fashioned oats instead of 1/4 cup)

For the Icing

1 cup powdered sugar

1 tablespoon real maple syrup

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup butter melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1 tablespoons butter melted
  • 1/2 cup brown sugar light or dark
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/4 cup old fashioned oats
  • 1/4 cup pecans chopped (optional, if you leave them out use 1/2 cup of old fashioned oats instead of 1/4 cup)
  • 1 cup powdered sugar
  • 1 tablespoon real maple syrup
Read the whole recipe on Crock-Pot Ladies