CrockPot Pumpkin Coffee Cake
Ingredients
For The Coffee Cake
2 cups All-Purpose Flour
¾ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
1 tablespoon Pumpkin Pie Spice
¾ cup Pumpkin Puree (not pumpkin pie filling)
¼ cup Butter (melted)
1 teaspoon Pure Vanilla Extract
½ cup Milk
For The Streusel Topping:
1 tablespoons Butter (melted)
½ cup Brown Sugar (light or dark)
½ teaspoon Ground Cinnamon
2 tablespoons All-Purpose Flour
¼ cup Old Fashioned Oats
¼ cup Pecans, chopped
For the Icing:
1 cup Powdered Sugar
1 tablespoon Real Maple Syrup
Directions
For The Coffee Cake:
Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker with non-stick cooking spray and set aside.
In a medium mixing bowl combine together the dry ingredients in the coffee cake – flour, sugar, baking powder, salt and pumpkin pie spice.
In another medium mixing bowl combine together the wet ingredients in the coffee cake – pumpkin puree, melted butter, vanilla extract and milk.
Mix the dry ingredients into the wet ingredients until combined. The batter will be thick.
Pour batter into prepared slow cooker.
For The Streusel Topping:
In a small bowl mix together the melted butter, brown sugar, cinnamon, flour, oats and pecans with a fork until combined and crumbly.
Sprinkle streusel topping evenly over coffee cake batter in the slow cooker.
Place a layer of paper towels between the lid and the crock to prevent condensation from forming on the lid and dripping on your coffee cake.
Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the center of the cake comes out clean.
For the Icing:
Mix together the powdered sugar and maple syrup in a small bowl until smooth and slightly runny.
Drizzle icing over coffee cake in the slow cooker or on individual servings.
