OOOH soooo yummmmy!
I had some leftover pumpkin after making the Pumpkin-Pecan Braid, so I went in search of another yummy pumpkin recipe. Seeing as Pillsbury did such a good job on the braid recipe, I went to their website first. Because I LOVE COFFEE CAKE it was a no brainer to try this recipe. My only issue was I didn't have maple flavoring, and I couldn't find it anywhere! So I decided to use pure maple syrup, and you know what? It worked just fine! The maple-y flavor came through in just the right amount!
1.5 cups all-purpose flour (Pillsbury Best)
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup buttermilk (or 2 teaspoons vinegar in milk to make 2/3 cup - let sit for about 5 mins)
1/2 cup canned pumpkin
1/2 teaspoon pure maple syrup
1/3 cup vegetable oil
2 large eggs, beaten
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure maple syrup
Heat oven to 350 degrees F. Spray the bottom only of a 9" square pan with cooking spray.
For the coffee cake combine flour, brown sugar, baking powder, salt, baking soda, buttermilk, pumpkin, maple syrup, oil, and eggs in a bowl until combined.
For the topping combine sugar and cinnamon until well mixed. Stir in maple syrup until blended.
Spoon half of batter into prepared pan and sprinkle with 1/2 of topping. Then carefully spoon remaining batter into pan and top with remaining topping.
Bake in pre-heated oven for 30-40 minutes or until toothpick comes out clean. Mine was done after 40 minutes. Cool for 15 minutes and enjoy!