Pumpkin Cinnamon Chip Coffee Cake

I get way too excited about random simple things...enter this pumpkin cinnamon chip coffee cake *jump for joy*. Why do we all love pumpkin so much? I don't have all the answers, but I will tell you that I feel slightly guilty for making this, mainly because of my own set of "holiday standards" in which I promise myself I will hold out on baking with pumpkin until after Halloween. Fail. Epic fail.

This coffee cake is delicious in the morning with a cup of coffee or for dessert. It tastes like fall and the cinnamon chips make it feel slightly decadent. You could definitly put a glaze on it and make it even more dessert-like. I'm keeping my eye out for a pumpkin-shaped bundt pan, because I think this would be adorable baked in the shape of a pumpkin.

I'm super happy I tried out this recipe when I did, because I am now positive that I will be making it for any brunches in the near future and even an extra one to freeze or give as a gift. It absolutely rivals the pumpkin muffins from Dunkin' Donuts that I love to eat with my pumpkin coffee. And, actually, the recipe in its original form was for pumpkin muffins so I'm positive this would make killer jumbo muffins. Make a bunch and freeze them for homemade pumpkin muffins anytime. :)

Pumpkin Cinnamon Chip Coffee Cake

3 cups all purpose flour
1 cup sugar
4 tsp baking powder
1/4 tsp salt
3/4 tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
1/2 cup (8 tbl) salted butter, melted
1 cup canned pumpkin puree
1 cup milk
1 16 ounce package cinnamon chips

Preheat the oven to 350 degrees and spray a bundt pan with non-stick spray.

In a large bowl whisk together all of the dry ingredients. In a seperate bowl whisk together all of the wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients. Carefully mix until the dry ingredients are completely moistened. Do not overmix, batter should be lumpy. Gently fold in the cinnamon chips.

Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

*To make pumpkin cinnamon chip muffins, bake at 400 degrees for 17-20 minutes. Makes 24 regular sized muffins.

Recipe adapted from Betty Crocker.

4 Response to Pumpkin Cinnamon Chip Coffee Cake

September 18, 2011 at 5:20 PM

Mmm i love those cinnamon chips! I used them in my mini pancake bites (aka pancake poppers). This cake looks divine. The combination of the pumpkin and the cinnamon sounds sooo good.

September 18, 2011 at 5:54 PM

It does sound like Fall! It looks wonderful I bet your house smelled wonderful with the cinnamon and pumpkin it doesn't get more Fall than that. Her costume is adorable!

September 24, 2011 at 10:56 AM

This look heavenly! I have way too many pumpkin recipes that I want to try and I am running out of time! haha

September 26, 2011 at 5:14 PM

This sounds awesome! I was searching for a way to use some left over pumpkin puree that I have, and this just might do it!

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