Pumpkin should be oozing out of my eyes, ears, and nose at this point in the season. Okay, so maybe I haven't eaten that much pumpkin this fall. But I sure can't get enough of it. I've made pumpkin scones, pumpkin cookies, pumpkin pancakes, pumpkin brownies, and even my own homemade pumpkin spice latte. But pumpkin coffee cake? This was a first.
This year, Nathan and I went to NYC with my family for Thanksgiving, and while my sister was working on her Master's thesis, I wanted to bake something quick and simple with absolutely minimal clean-up. I wasn't in the mood to pull out the KitchenAid mixer.
"You should use the pumpkin in the fridge, too," Pam piped in when I told her I wanted to bake something. I pulled out the container of leftover canned pumpkin. There was a little less than 1 cup of pumpkin. Challenge accepted.
So I scoured the internet for a simple pumpkin recipe that didn't require special ingredients, special tools, a ton of time, or more than 1 cup of canned pumpkin. It seemed to take forever.
But then I somehow came across this recipe on Sally's Baking Addiction, a food blog I've been following for some time now. No one ever talks about pumpkin coffee cake. I was intrigued. And it was just what I was looking for.
This was my first time making pumpkin coffee cake and it was exactly what I would want it to be. Not too sweet, not too much spice, not too dry or dense. I decided not to add the glaze from the recipe, just to leave out some unnecessary calories, and save me some of the mess - even though it probably would've made it more pretty.
