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How To make Microwave Pumpkin Coffee Cake
1/3 c Margarine or butter
1/2 c Firmly packed brown sugar
1/3 c Sugar
1 1/4 c Flour
3/4 ts Pumpkin pie spice
1/2 ts Salt
1/4 ts Cinnamon
1/4 c Chopped nuts
1/2 ts Baking powder
1/4 ts Baking soda
1/2 c Dairy sour cream
1/2 c Cooked, mashed pumpkin
1 Egg
GLAZE 1/4 c Powdered sugar
1 ts Margarine or butter
1 ts To 2 ts milk
FROM: Barbara Sherrick MICROWAVE PUMPKIN COFFEE CAKE ** In 2 quart microwave safe bowl, melt 1/3 C margarine on HIGH for 30 - 45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour into measuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1/2 C of mixture to small bowl; add nuts and cinnamon. Mix well; set aside. To remaining mixture add baking powder, baking soda, sour cream, pumpkin, and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with reserved mixture. Microwave on MEDIUM for 8 minutes, rotating dish 1/4 turn halfway through baking. Microwave on HIGH for 3-1/2 to 5-1/2 minutes or until cake pulls away from
sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold. 8 ~ 10 servings.
How To make Microwave Pumpkin Coffee Cake's Videos
Pumpkin Coffee Cake w Walnut Streusel Topping & Brown Butter Maple Glaze
Here is another pumpkin recipe to try! There are a lot of parts but the final result is great! Thank you for watching and please subscribe - I will be posting a lot more cooking videos (They are too fun!!!!) Suggestions for videos welcomed.
Ingredients:
For the batter:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp pumpkin pie spice
1/2 tsp.salt
8 Tbs. (1 stick) butter
1 cup packed light brown sugar
2 eggs
1/2 cup pumpkin puree
1/2 cup sour cream
For the streusel:
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 tsp. ground cinnamon
1 tsp pumpkin pie spice
6 tbs. butter, softened
1 cup chopped walnuts
Brown Butter Maple Glaze:
4 tablespoons butter
1¼ cup powdered sugar
1 teaspoon vanilla
2 tablespoons maple syrup
If you give this recipe a try let us know in the comments below!!
Another new recipe - Apple oatmeal cookies with a caramel glaze!
Microwave Pumpkin Cakes w/Cream Cheese Frosting || The Keto Kitchen
[RECIPE BELOW] Microwaved Pumpkin Cakes w/Cream Cheese Frosting
Not only are these cakes incredibly quick to make, they are so tasty. Another perfect sweet snack/dessert when you don't have much time.
You can make them without or without the cream cheese frosting, they're superb either way.
| The Recipe |
CAKE INGREDIENTS:
- 2 eggs
- 1/4 cup (58ml) Double/Heavy Cream
- 1/3 cup (73g) Pumpkin Puree
- 1/4 cup (32g) Coconut Flour
- 1/4 cup Sweetener (I used Erythritol)
- 1/4 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice
FROSTING INGREDIENTS:
- 2.5 oz (71g) Cream Cheese
- 1 tsp KETO Maple Syrup (I used Panic Pancake's Maple Madness)
- 1/2 tsp Pumpkin Spice
- 2 tbsp Double/Heavy Cream
OPTIONAL: A sprinkling of powdered sweetener and/or ground cinnamon
METHOD:
1. CAKE: In a small bowl, mix eggs, heavy cream and pumpkin puree until smooth.
2. Stir in the remaining CAKE ingredients.
3. Grease 4 small, shallow ramekins (I used spray-on coconut oil). Divide the batter between the 4 serving dishes.
4. Microwave (on high) one cake at a time for about 2-3 minutes or until toothpick/knife in center comes out clean.
5. Allow the cakes to cool completely before decanting and/or frosting them.
6. FROSTING: Make the frosting by mixing all FROSTING ingredients together in a small bowl, until smooth.
7. Frost your cooled cakes and top with any optional toppings, enjoy!
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used. THESE INCLUDE THE FROSTING.
Serves 4.
Per Cake:
Calories: 209kcal
Fat: 17g
Protein: 6g
Net Carbs: 3g
| The Keto Kitchen |
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Instagram: @theketokitchenuk (Instagram.com/TheKetoKitchenUK)
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MUSIC CREDIT:
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
Low-FODMAP Pumpkin Crumb Coffee Cake (HD)
For full recipe, click here:
Watch FODMAP expert Dr. Rachel Pauls prepare her easy recipe for moist and delicious low-FODMAP Pumpkin Crumb Coffee Cake, no mixer required! Gluten-free, IBS-friendly!
Spiced Pumpkin Coffee Cake | with Rum Butter Glaze
For the complete recipe and directions click on the link:
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
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What better way to celebrate the changing of the seasons then with a Spiced Pumpkin Coffee Cake. Moist, buttery rich, dense, and oh so pumpkin packed. This coffee cake will have your friends and family begging for more as they savor the taste of fall in that first bite of spiced heaven. Why just serve it for breakfast or as a coffee treat. Try a thick slice of Spice Pumpkin Coffee Cake with a scoop of Butter Pecan Ice Cream and a drizzle of warm Homemade Caramel Rum Sauce. Any way you slice it. Fall never tasted so good!
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#coffeecake #pumpkincoffeecake #easybaking
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Music:
Ocean Beach by Dan Lebowitz (YouTube Create Audio Library)
Parkside by Dan Lebowitz (YouTube Create Audio Library)
Last Train to Mars by Dan Lebowitz (YouTube Create Audio Library)
McCutcheon's 5 Minute Pumpkin Butter Coffee Cake
5 Minute Pumpkin Butter Coffee Cake
Servings: 1
INGREDIENTS
For coffee cake:
2 tbsp. softened butter
2 tbsp. white sugar
1/2 whisked egg
2 tbsp. vanilla Greek yogurt
1/4 cup flour
1/8 tsp. baking powder
3 tbsp. McCutcheon’s Pumpkin Butter
For crumb topping:
1 tbsp. softened butter
2 tbsp. flour
1 tbsp. brown sugar
1 tsp. cinnamon
PREPARATION
1. Soften 2 tbsp. of butter in a mug. Do not fully melt.
2. Mix in the white sugar with a fork until fluffy, about 30 seconds.
3. Add egg and mix thoroughly. Stir in Greek yogurt.
4. Mix in flour and baking powder until batter is smooth.
5. Mix in pumpkin butter.
6. Mix the crumb topping's butter, flour, brown sugar, and cinnamon in separate bowl until mixture becomes crumbly.
7. Pour over the batter mixture in the mug.
8. Microwave on high for 2 1/2 minutes. Times may differ depending on microwave and mug styles. The coffee cake should puff up, almost doubling in size. When finished, coffee cake should spring back when you touched.
9. Allow to cool for 10 minutes before enjoying.
Purchase your McCutcheon's Pumpkin Butter here!
the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe: