Week 3 Pumpkin Coffee Cake

This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!

Pumpkin Coffee Cake

Ingredients

·       ¾ cup unsalted butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)

·       ½ cup sugar

·       ¼ cup brown sugar tightly packed

·       2 large eggs lightly beaten (room temperature preferred)

·       1 cup pumpkin puree, not pumpkin pie filling

·       1½ teaspoon vanilla extract

·       2 Tablespoons Greek yogurt

·       1¼ cup all-purpose flour

·       2 teaspoons pumpkin spice

·       ¾ teaspoon baking powder

·       ¾ teaspoon baking soda

·       ½ teaspoon ground cinnamon

·       ½ teaspoon salt

Instructions

1.    Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.

2.    Combine melted butter and sugars in a large bowl and stir until well-combined

3.    Add eggs, stir well

4.    Stir in pumpkin puree and vanilla extract until well combined.

5.    Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.

6.    In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.

7.    Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!

8.    Spread batter evenly into a prepared 9x9 pan or fill cupcake tins with batter.

For the crumb topping:

• 1/2 cup all-purpose flour
• 1/4 cup butter cold and cut into small squares
• 1/2 cup brown sugar
• 2 teaspoons cinnamon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk or cream

1. To make the crumb topping, add flour, butter, brown sugar, and cinnamon to a medium bowl and cut together with a pastry cutter or two butter knives until you have coarse crumbs.
2. Sprinkle with the crumb topping.
3. Bake coffee cake until a toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
4. To make the glaze, whisk together the powdered sugar and milk or cream until smooth.
5. Store leftovers in the refrigerator.

Week 2 Pumpkin Cheesecake Filling

Pumpkin Cheesecake Filling

Make filling:

8oz cream cheese-room temperature

1/4 cup maple syrup

1 cup pumpkin puree

1 teaspoon pie spice

pinch salt

Combine cream cheese, 1/4 cup maple syrup, remaining 1 cup pumpkin puree, 1 teaspoon pie spice, and pinch salt; set aside.

Spread 2 tablespoons filling on each crêpe and roll up. Top with whipped cream, pecans or confectioners’ sugar. Serve with syrup.

Week 2 - Pumpkin Crepes

Pumpkin Crepe Batter

·       2 eggs

·       3/4 cup pure pumpkin puree

·       1 cup milk

·       3/4 cup water

·       2 tablespoons butter, melted

·       2 cups flour

·       1/2 cup brown sugar, packed

·       1/2 teaspoon salt

·       1 1/2 teaspoons vanilla

·       1 teaspoon ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1/4 teaspoon ground cloves

·       1/4 teaspoon ground ginger

Instructions

1.    Lightly beat eggs in a large bowl then whisk in pumpkin puree, milk, water, and butter until combined. Whisk in remaining Pumpkin Crepe Batter ingredients and beat until smooth.

2.    Heat a lightly greased crepe pan, griddle, or nonstick skillet pan over medium-high heat. Pour batter using 1/4 measuring cup on the griddle/skillet and tilt pan in a circular motion to spread batter. Cook crepes approximately 1 minute or until bottom is lightly golden, flip and cook another 30 seconds or until cooked through. Repeat until all the batter is gone.

Fill with Nutella, fresh fruit, or whipped cream.