What’s Cooking with Emily Staufer: Pumpkin Coffee Cake

The leaves are starting to change, which means that it is officially autumn, which started on September 22nd. Starbuck’s agrees with me about the seasonal spirit of fall and has released all of their yummy fall drinks and treats, most notably their pumpkin spice latte. So with the beginning of fall in the air, I’ve been in a particularly pumpkin-y mood, which has led to the creation of this super-fast, super-delicious breakfast.

Ingredients (for cake):
¼ cup flour (can be all-purpose, whole wheat, oat, etc.)
¼ cup pumpkin puree
½ teaspoon pumpkin pie spice
1 egg white
1 tablespoon applesauce
1 tablespoon milk of choice
½ teaspoon vanilla extract
1 teaspoon honey, agave syrup, or maple syrup
¼ teaspoon baking powder

Ingredients (for topping):
1 tablespoon butter
2 tablespoons flour of choice
1 tablespoon brown sugar
¼ teaspoon cinnamon

Instructions:
Combine all ingredients and stir well in a medium or large mug already coated lightly with oil or cooking spray. Top with the streusel mix. Microwave mixture on high for 2-3 minutes, checking every thirty or so seconds to see if it’s done (will look slightly undercooked on top).

And just saying… adding ½ to 1 tablespoon of Nutella to the batter certainly doesn’t hurt either!