Ingredients
Scale
- Cake
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup pumpkin puree (no sugar added)
- 1 tbsp pumpkin pie spice
- 1/2 cup maple syrup
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup milk
- 1 tbsp sour cream (optional)
- 1/2 cup butter, melted and cooled slightly
- Topping for Pumpkin Pecan Coffee Cake
- 2 tbsp melted butter
- 1/2 cup brown sugar
- 2 tbsp flour
- 2/3 cup chopped pecans
- 1 tsp cinnamon
Instructions
- Cake:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a 9 by 9 inch pan.
- Combine dry ingredients in large bowl.
- Add pumpkin puree, butter, milk, sugar, maple syrup, and sour cream. Whisk until smooth and no longer lumpy.
- Pour pumpkin mixture into your pan and add the topping.
- Topping for Pumpkin Pecan Coffee Cake:
- Mix all ingredients and spread over pumpkin mixture. I like to stir some of the topping into the cake mix.