I wanted a coffee cake that wasn't too sweet and my husband loves pumpkin so I thought this one would be great. I did add a whole 15 oz can of pumpkin as someone suggested, and I used 1 tsp of the pumpkin pie spice II recipe. I also did add an extra half cup pecans to the topping because I just love pecans. I baked it for 45 minuets, but it could have been cooked a little longer due to it was VERY moist, almost gooey due to the extra pumpkin added. I wanted more of a coffee cake texture and this was much more "brownie like". My husband and his friends just raved and raved about it so I gave it a 5 star. I am going to see if I like it better in the morning. Overall a great recipe.
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I wanted a coffee cake that wasn't too sweet and my husband loves pumpkin so I thought this...