I am so happy to share this recipe with you! It is an all time favorite of mine. :) These mini pumpkin coffee cake loaves are incredible! They are so moist with the best crumble on top! I can eat this for breakfast, brunch, snack, or dessert! haha
I hope you love it as much as I do! xo
Ingredients:
-1 cup & 3 tbsp of organic canned pumpkin (not pumpkin pie)
-1/2 cup salted butter (softened)
-1/2 cup dark brown sugar (packed)
-1/4 cup granulated sugar
-2 eggs
-3/4 teaspoon vanilla extract
-1 1/4 cup all purpose flour
-1 teaspoon ground cinnamon
-1 teaspoon pumpkin pie spice
-1 1/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
Crumble Topping:
-1/2 cup all purpose flour
-1/4 cup dark brown sugar
-1/4 cup granulated sugar
-1/4 cup salted butter (softened)
-2 teaspoons ground cinnamon
Next Step:
-Preheat the oven to 350F and lightly butter a mini loaf pan. This recipe will yield 8 mini loaves.
-In a large bowl add the softened butter, granulated sugar, and brown sugar.
-Using a hand or stand mixer, mix until combined.
-Then add in the eggs, vanilla, and pumpkin. Mix until well blended.
-In a separate bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk to combine.
-Pour the flour mixture into the pumpkin mixture and mix until combined.
-Add the batter to the mini loaf pan. (I used around 1/3 cup in each loaf) Make sure to use ALL of the batter. Set aside.
-To make the crumble, add all of the ingredients into a small bowl. The flour, sugar, brown sugar, butter, and cinnamon. Using your hands mix and squeeze until a good crumble forms. It will take a few minutes.
-Sprinkle the crumble all over the loaves.
-Bake for 25 minutes.
-Take out and let cool for 10 minutes.
-Serve and ENJOY!!!
*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet
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