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Crock-Pot Pumpkin Coffee Cake Recipe
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!
Prep Time
20
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Autumn, Coffee Cake, Fall Breakfasts, Oatmeal, Pumpkin, Pumpkin Spice, Winter
Servings:
12
Servings
Calories:
427
kcal
Author:
Heidi Kennedy
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:
427
kcal
|
Carbohydrates:
83
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
199
mg
|
Potassium:
152
mg
|
Fiber:
3
g
|
Sugar:
46
g
|
Vitamin A:
2450
IU
|
Vitamin C:
0.8
mg
|
Calcium:
60
mg
|
Iron:
2.3
mg