Written by: Crock-Pot Ladies 3 Comments
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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.
Slow Cooker Pumpkin Coffee Cake
Don’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 streusel 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.
Special Diets
Low Cholesterol | Low Fat | Low Sodium | Vegetarian
Crock-Pot Pumpkin Coffee Cake Recipe
Heidi Kennedy
Nothing tastes better on a blustery autumn or winter morning than a slice of lovely pumpkin coffee cake for breakfast. This pumpkin spiced coffee cake is baked in a 3.5 quart casserole slow cooker and comes out just perfect!
3.82 from 44 votes
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Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Breakfast
Cuisine American
Servings 12 Servings
Calories 427 kcal
Ingredients
For The Coffee Cake
- 2 cups All-Purpose Flour
- ¾ cup Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Pumpkin Pie Spice
- ¾ cup Pumpkin Puree (not pumpkin pie filling)
- ¼ cup Butter (melted)
- 1 teaspoon Pure Vanilla Extract
- ½ cup Milk
For The Streusel Topping
- 1 tablespoons Butter (melted)
- ½ cup Brown Sugar (light or dark)
- ½ teaspoon Ground Cinnamon
- 2 tablespoons All-Purpose Flour
- ¼ cup Old Fashioned Oats
- ¼ 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
Instructions
For The Coffee Cake
Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker with non-stick cooking spray and set aside.
In a medium mixing bowl combine together the dry ingredients in the coffee cake – flour, sugar, baking powder, salt and pumpkin pie spice.
In another medium mixing bowl combine together the wet ingredients in the coffee cake – pumpkin puree, melted butter, vanilla extract and milk.
Mix the dry ingredients into the wet ingredients until combined. The batter will be thick.
Pour batter into prepared slow cooker.
For The Streusel Topping
In a small bowl mix together the melted butter, brown sugar, cinnamon, flour, oats and pecans with a fork until combined and crumbly.
Sprinkle streusel topping evenly over coffee cake batter in the slow cooker.
Place a layer of paper towels between the lid and the crock to prevent condensation from forming on the lid and dripping on your coffee cake.
Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the center of the cake comes out clean.
For the Icing
Mix together the powdered sugar and maple syrup in a small bowl until smooth and slightly runny.
Drizzle icing over coffee cake in the slow cooker or on individual servings.
Eat and enjoy!
Notes
Want to bake this in the oven? Cook at 350° for 20 – 30 minutes until toothpick inserted in center comes out clean.
Nutrition
Calories: 427kcal | Carbohydrates: 83g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 199mg | Potassium: 152mg | Fiber: 3g | Sugar: 46g | Vitamin A: 2450IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 2.3mg
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