Coffee cake is such a nice thing for my family because I can feed everyone all with one dish. And really, coffee + cake…what’s not to love. Well not coffee really, but if it’s got the word cake in it, it’s got to be good. With fall here, it’s all about pumpkin, which takes a good thing and makes it even better. Everywhere you look it’s pumpkin spice this and pumpkin spice that. There is just something about pumpkin that makes us all think of fall.
I wish I could remember exactly what was said when one of my little boys heard we were having cake for breakfast for the first time. Let’s just say, he was all for it. Good thing he didn’t know I doctored up his cake to make it just a little bit healthier 😉
As with anything I make, it has to have everyday kind of ingredients, especially when it’s for breakfast, and it has to be something I can easily make to feed a crowd. Of course tasting good is also important since it has to be something my kids want to eat, too.
I like making breakfast from scratch for my kids since it saves a lot of money over eating cereal every day, but there is just something about eating a steaming breakfast together that just brings us all together. I don’t really know why, but it does.
When it comes to coffee cake, it really isn’t the most healthy thing – at least until you make it just a bit more healthy. This recipe replaces some oil with pumpkin, and also adds just a bit of flaxseed meal in, which gives it a little healthy boost and helps tummies stay full longer.
You will love this pumpkin coffee cake (with chocolate) as much as we do!
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Here’s what you’ll need:
- 1 cup sugar
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 Tablespoons flaxseed meal
- 2 eggs
- 1/2 cup oil
- 1/2 cup pureed pumpkin
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup chocolate chips (for topping only)
For the filling
- 3/4 cup melted margarine or butter (I’ve used both depending on what I had on hand)
- 1 1/4 cup brown sugar
- 2 teaspoons cinnamon
For the cake:
Mix all dry ingredients together in one bowl and blend well. Combine wet ingredients in a separate bowl, including the pumpkin. Combine the wet with the dry and mix well.
For the filling:
Melt the butter and add the sugar and cinnamon.
Pour half the batter into a greased 9×13 pan. Spread (plop) the filing mixture on top of the cake batter. Then add remaining batter and sprinkle chocolate chips.
Bake at 350 degrees for 25-30 minutes.