SPICY PUMPKIN COFFEE CAKE OR MONKEY BREAD

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This is Spicy Pumpkin Coffee Cake is my favorite coffee cake!

Spicy Pumpkin Coffee Cake

I love anything with pumpkin and spices.  I cannot leave it alone when it is in the house. If you like pumpkin recipes, you will love this coffee cake.

Spicy pumpkin coffee cake is wonderful to serve guests for breakfast or have it anytime.

Dough
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
1/2 stick butter or margarine or 4 tablespoons
1 teaspoon vanilla extract
3/4 cup buttermilk
3/4 cup canned pumpkin (Not the pumpkin pie mix)
2 tablespoons honey
1/2 to 1 cup walnut pieces or nuts of your choice
 
Spice mixture for dough
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup brown sugar
1 teaspoon ground nutmeg
1 stick butter or margarine or 8 tablespoons
 
 
Topping
1 cup confectionery sugar
1 tablespoon light corn syrup
3 or 4 tablespoons milk
 
In a bowl mix together your  brown sugar, cinnamon, cloves and nutmeg for your spice mixture and set aside. In another bowl melt your stick of butter listed under spice mixture and set aside.(You will dip your dough into the butter, then the spice mixture.  In a large bowl whisk together the all-purpose flour, salt and baking powder.   Cut in the butter until mixture is like coarse crumbs. Add vanilla, buttermilk, pumpkin, honey and nuts. Turn out onto a floured surface and knead until you have a large piece of dough. Start pulling off pieces and form into balls about the size of a walnut.  I got around 40 dough pieces from my dough.  Dip each piece into your bowl of melted butter and then into the spice mixture.  Place into a well-sprayed bundt pan in layers.  If you have any butter or spice mixture left over pour it over the dough pieces.  Cook in preheated 400 degree oven 40 to 45 minutes until brown.  Let cool about 15 minutes and turn onto a plate.  Mix together topping ingredients and drizzle over coffee cake.  Enjoy!
 
Note:  This will keep for 3 or 4 days out of the refrigerator. I just put it in my covered glass cake stand and leave on the kitchen table. (That way I can get to it easier all day long. lol.)  Save leftover pumpkin to make these Spicy Pumpkin Pancakes with Cinnamon Syrup.
 
TSLCPumpkinCoffeeCake3
 
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5 from 1 vote

Spicy Pumpkin Coffee Cake

This Spicy Pumpkin Coffee cake is perfect in the Fall with a cup of coffee. Serve it when entertaining guests during the holidays or for family any day of the week.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Spicy Pumpkin Coffee Cake

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 1/2 stick butter or margarine or 4 tablespoons
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 3/4 cup canned pumpkin Not the pumpkin pie mix
  • 2 tablespoons honey
  • 1/2 to 1 cup walnut pieces or nuts of your choice

Spice Mixture for Dough

  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup brown sugar
  • 1 teaspoon ground nutmeg
  • 1 stick butter or margarine or 8 tablespoons

Topping

  • 1 cup confectionery sugar
  • 1 tablespoon light corn syrup
  • 3 or 4 tablespoons milk

Instructions

  • In a bowl mix together your brown sugar, cinnamon, cloves and nutmeg for your spice mixture and set aside.
  • In another bowl melt your stick of butter listed under spice mixture and set aside.
  • In a large bowl whisk together the all-purpose flour, salt and baking powder. Cut in the butter until mixture is like coarse crumbs. Add vanilla, buttermilk, pumpkin, honey and nuts. Turn out onto a floured surface and knead until you have a large piece of dough.
  • Start pulling off pieces and form into balls about the size of a walnut. I got around 40 dough pieces from my dough. Dip each piece into your bowl of melted butter and then into the spice mixture. Place into a well-sprayed bundt pan in layers. If you have any butter or spice mixture left over pour it over the dough pieces. Cook in preheated 400 degree oven 40 to 45 minutes until brown. Let cool about 15 minutes and turn onto a plate. Mix together topping ingredients and drizzle over coffee cake.

Notes

This will keep for 3 or 4 days out of the refrigerator. I just put it in my covered glass cake stand and leave on the kitchen table.

 Don’t Forget to Pin!  Spicy Pumpkin Coffee Cake
 
 
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5 Secrets to Old-Fashioned
Southern Cooking

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Tips, tricks & recipes to cook Southern food just like Grandma used to!