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I hate wasting ingredients, especially ingredients I go out of my way to get for a recipe.

Like... buttermilk and pumpkin.

And then, this morning, I was making myself some eggs over easy and I broke both yolks. I like to crack the eggs into a ramekin first and then slide them into the pan. Somehow, both yolks managed to break. Phooey. So I set them to the side and figured I'd better find a recipe that includes buttermilk, pumpkin, AND two eggs.

 

So that brings us to this pumpkin coffee cake that uses...buttermilk, pumpkin, two eggs, and other items I had in the pantry. It's quite comforting and was delicious served with a cup of strong coffee. 

 

Quick note:

If you don't have buttermilk, you can use regular milk, or you could use some plain yogurt or sour cream thinned with milk to get buttermilk consistency. If you don't have pumpkin, use pureed butternut squash with the pumpkin pie spices. You could also use applesauce or apple butter and use cinnamon in place of the pumpkin pie spice. BTW - no pumpkin pie spice? Make your own using cinnamon, ginger, nutmeg, allspice, and cloves. Here's an easy recipe.

 

If you have some dried cranberries or nuts, consider sprinkling a handful over the first layer of batter along with the first layer of sugar topping. That'd be delicious!

 

- Erin 

 

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Pumpkin Coffee Cake with Spiced Maple Glaze
Adapted from this recipe by Betty Crocker

Cake
3/4 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1 Tbls pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup buttermilk
1/2 cup (heaping) canned pumpkin
1/4 cup oil
1 tsp vanilla extract
2 eggs, beaten
Topping
1/2 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
Spiced Maple Glaze
1/2 cup powdered sugar
1/2 tsp pumpkin pie spice
1 Tbls real maple syrup
2 tsps hot water (or more to get to a glaze consistency)

Directions
Preheat oven to 350 degrees. Grease the bottom of a 9in square pan.
In a large bowl, stir all dry ingredients (flour through baking soda).
In a medium bowl, stir all wet ingredients (buttermilk through eggs).
Pour wet ingredients into dry and stir until just combined. Set aside.
In a small bowl, stir together the topping ingredients until combined.
Pour half of the coffee cake batter into the prepared pan.
Sprinkle half of the sugar topping over the batter.
Pour remaining batter on top and spread.
Top with remaining sugar topping.
Bake for 30-35 minutes or until done. Let the coffee cake cool for 30 minutes.
In a small bowl, combine all ingredients for the Spiced Maple Glaze and drizzle over top of coffee cake.
 
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Serving Size: 9 generous dessert size squares (with glaze)
Calories: 298 | Fat: 8 | Carbs: 61 | Fiber: 2 | Protein: 4.5
{8 WW Points+}
OR
Serving Size: 12 regular size portions
Calories: 223 | Fat: 6 | Carbs: 36 | Fiber: 1.6 | Protein: 3.4
{6 WW Points+}