Pumpkin Coffee Cake

Pumpkin Coffee Cake

Pumpkin Coffee Cake 🎃☕️

Looking for the coziest fall treat? These pumpkin mini coffee cakes are baked straight in our Cup Cubes. Perfectly portioned, lightly spiced, and topped with a sweet crumble.


Ingredients

  • 1 ¾ cups rolled oats or oat flour

  • 1 ½ cups pumpkin purée

  • ¼ cup + 1 tbsp pure maple syrup

  • 1 egg

  • ¼ cup milk (unsweetened vanilla almond milk used here)

  • 2 tsp vanilla extract, divided

  • 5 tsp sugar, divided

  • 3 tsp cinnamon, divided

  • 1 tsp salt

  • ½ tsp each: nutmeg, ginger

  • ¼ tsp cloves

  • 1 tbsp salted butter

  • Dusting of confectioner’s sugar (we used @truvia sugar substitute)


Instructions

  1. Preheat oven to 350°F.

  2. Blend rolled oats until smooth flour forms.

  3. In a bowl, combine pumpkin, maple syrup, 1 tsp vanilla, almond milk, and egg. Mix well.

  4. Add 1.5 cups oat flour, 1 tsp cinnamon, nutmeg, ginger, cloves, and 1.5 tsp baking powder. Stir until combined.

  5. Spoon half the batter into the W&P Cup Cubes (no spray needed).

  6. In a small bowl, mix 2 tsp sugar (or substitute) with 1 tsp cinnamon. Sprinkle evenly over the batter.

  7. Top with remaining batter.

  8. In the same bowl, combine leftover oat flour (~1 tbsp + 1 tsp), 3 tsp sugar, 1 tsp cinnamon, and 1 tsp vanilla. Cut in butter with a fork until a crumble forms. Sprinkle on top.

  9. Bake for 30 minutes at 350°F.

  10. Let cool, dust with confectioner’s sugar, and enjoy your bite-sized coffee cakes!

✨ Pro tip: These portioned squares are perfect for freezing and reheating—Cup Cubes keep them fresh and ready whenever a pumpkin craving strikes.


Nutrition Per Square

183 calories | 33.4g carbs | 3.9g fat | 4.2g protein | 3.4g fiber