I am switching back and forth between Fall recipes and Christmas this year it seems… I just can’t go fully Christmas yet. Well it’s still November, so I should be fine I guess ;))

As a food blogger you have a bit different timing if it comes to the big holidays. Like a supermarket, you start preparing for Christmas late August already… well not all food bloggers. I did not ;) But I heard some started early cause they wanted the good light from summer. Right now all you have is maybe an hour on the weekend where you have enough light (cause you work all week long). Maybe I should have started in July…. ;P
Anyways – it’s still Pumpkin time for me. They last pretty long, so no rush. If you want to make those cakes next month, you still can.
Those coffee cakes are a little experiment to be honest. But one that worked well I have to add! I had leftover pumpkin purée from making a pumpkin pie, but I was not in the mood for soup, so I decided to bake something. They are only a few, but delicious and enough to maybe some friends happy on a Sunday afternoon with some coffee.
BTW. – the Coffee on the picture is a Pumpkin Spice Latte – like the one from Starbucks. How you can make it? Pretty easy – make a Latte Macchiato and add some of this Pumpkin Pie Spice. That simple ;)
INGREDIENTS / ZUTATEN
For the batter:
1 cup (130g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 tbsp. milk
1/4 tsp. cider vinegar
1 tsp. pumpkin pie spice
3/4 cup (180g) pumpkin purée
1/4 cup (50g) brown sugar
2 tbsp. grape seed oil
2 tbsp. maple syrup
1/2 tsp. vanilla extract
For the streusel:
1/2 cup (65g) all-purpose flour
2 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 cup (55g) cold butter
For the glaze:
2/3 cup (85g) confectioner’s sugar
1 tbsp. maple syrup
2-3 tbsp. heavy cream
Für den Teig:
130g Mehl (Type 405)
1/2 TL Natron
1/4 TL Backpulver
1/4 TL Salz
2 EL Milch
1/4 TL Apfelessig
1 TL Pumpkin Pie Spice
180g Kürbispüree
50g brauner Zucker
2 EL Traubenkernöl
2 EL Ahornsirup
1/2 TL Vanille Extrakt
Für die Streusel:
65g Mehl (Type 405)
2 EL brauner Zucker
1/2 TL gemahlener Zimt
55g kalte Butter
Für die Glasur:
85g Puderzucker
1 EL Ahornsirup
2-3 EL Sahne
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix milk with the cider and let stand for 5 minutes. Add the pumpkin purée, brown sugar, oil, maple sirup and vanilla extract and mix until well combined. Add the flour mixture and mix in until just combined. Set aside. In a second bowl mix the flour for the streusel with brown sugar, cinnamon and the cold butter. Rub between your fingers to form streusel.
3. Divide half of the batter between the mini bundt molds, sprinkle the streusel on top and finish with a second layer of batter – it does not have to look nice, that side will face downwards. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the tin for some time, then remove and let cool down completely on a wire rack.
4. For the glaze mix the confectioner’s sugar with maple sirup and some of the heavy cream – add more if the glaze is too thick. Drizzle the glaze on top of the cakes and let dry.
2. Die Milch mit dem Essig in einer großen Schüssel vermischen und 5 Minuten stehen lassen. Das Kürbispüree, braunen Zucker, Öl, Ahornsirup und Vanille Extrakt zugeben und alles gut verrühren. Die Mehlmischung zugeben und kurz verrühren. Zur Seite stellen. In einer zweiten Schüssel das Mehl für die Streusel mit dem braunen Zucker, Zimt und kalter Butter vermischen und mit den Fingern zu Streuseln verarbeiten.
3. Die Hälfte des Teigs auf die Formen verteilen, die Streusel darauf verteilen und dann den restlichen Teig darübergeben – es muss nicht schön aussehen, der Teil ist später unten. Für 18-20 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und erst ein wenig in der Form abkühlen lassen, dann herausnehmen und auf einem Kuchengitter komplett abkühlen lassen.
4. Für die Glasur den Puderzucker mit dem Ahornsirup und etwas Sahne vermischen – ist die Glasur zu dick, noch etwas mehr Sahne zugehen. Die Mini-Kuchen mit der Glasur verzieren und dann trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Mini Pumpkin Maple Coffee Cakes
- Prep Time: 25
- Cook Time: 20
- Total Time: 60
- Yield: 6 1x
Ingredients
For the batter
- 1 cup (130g) all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 tbsp. milk
- 1/4 tsp. cider vinegar
- 1 tsp. pumpkin pie spice
- 3/4 cup (180g) pumpkin purée
- 1/4 cup (50g) brown sugar
- 2 tbsp. grape seed oil
- 2 tbsp. maple syrup
- 1/2 tsp. vanilla extract
For the streusel
- 1/2 cup (65g) all-purpose flour
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup (55g) cold butter
For the glaze
- 2/3 cup (85g) confectioner’s sugar
- 1 tbsp. maple syrup
- 2–3 tbsp. heavy cream
Instructions
- Preheat the oven to 350˚F (175°C). Grease a mini bundt cake tin and set aside. Mix flour with baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In a large bowl mix milk with the cider and let stand for 5 minutes. Add the pumpkin purée, brown sugar, oil, maple sirup and vanilla extract and mix until well combined. Add the flour mixture and mix in until just combined. Set aside. In a second bowl mix the flour for the streusel with brown sugar, cinnamon and the cold butter. Rub between your fingers to form streusel.
- Divide half of the batter between the mini bundt molds, sprinkle the streusel on top and finish with a second layer of batter – it does not have to look nice, that side will face downwards. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the tin for some time, then remove and let cool down completely on a wire rack.
- For the glaze mix the confectioner’s sugar with maple sirup and some of the heavy cream – add more if the glaze is too thick. Drizzle the glaze on top of the cakes and let dry.
Notes
- Enjoy baking!
These are so cute & I need to buy similar molds.
Thxs! They are really cute – that’s right :D
Cheers,
Marc