Pumpkin-Filled Coffeecake
A moist and flavorful coffeecake filled with sweet pumpkin and warm spices, topped with a crunchy oat and nut streusel. Perfect for breakfast, brunch, or dessert, this comforting treat combines the richness of pumpkin with a tender cake base, appealing to family gatherings and seasonal celebrations alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 13 x 9-inch baking pan with no-stick cooking spray.
- In a mixing bowl, beat 1 cup sugar and 1/3 cup margarine until fluffy.
- Add egg whites and vanilla; mix well.
- Stir in milk, combined flour, 1 cup oats, and baking powder.
- In a separate bowl, combine 1 cup of batter, pumpkin, and pumpkin pie spice; set aside.
- Spread half of the remaining batter into the prepared pan.
- Top with the pumpkin mixture.
- Spread the remaining batter over the pumpkin layer.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a bit of applesauce or yogurt to the batter. If you don't have margarine, unsalted butter works well as a substitute. For a different flavor, you can replace pumpkin with sweet potato or butternut squash puree. To enhance the pumpkin flavor, add a pinch of nutmeg or cinnamon.
Serving Suggestions
Serve warm or at room temperature, dusted with powdered sugar for a sweet touch. This coffeecake pairs beautifully with a hot cup of coffee or tea, making it perfect for breakfast or a snack. Consider serving it alongside fresh fruit or yogurt for a balanced meal. For more delightful ideas, check out American recipes.
Storage & Reheating
Store leftover pumpkin-filled coffeecake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If freezing, wrap slices tightly in plastic wrap and place in a freezer-safe bag. To reheat, simply microwave for 20-30 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Filled Coffeecake contains roughly 455 calories, with 10g protein, 48g carbohydrates, and 24g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure to cook and puree the pumpkin until smooth. You'll need about 2 cups of fresh pumpkin to get 1 cup of puree. This can enhance the flavor and freshness of your coffeecake.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking mix. Make sure the baking powder you use is also gluten-free. The oats should be certified gluten-free as well, to ensure there are no cross-contamination issues.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can provide a delightful contrast to the pumpkin flavor. Fold in about 1/2 cup of semi-sweet or dark chocolate chips into the batter before spreading it into the pan for an extra treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).