You’ll savor every bite of this luscious-soft pumpkin coffee cake that’s loaded with gooey chocolate chips and topped with a crunchy granola streusel!
Yes, I am aware that it tomorrow is the last day of November. Yes, I am aware that I am probably breaking a major food-blogging rule with this coffee cake today.
But you know what? I don’t care that pumpkin season is “officially” over and now it’s time to start cranking out the eggnog and gingerbread (stay tuned) I just have to share one last pumpkin recipe with y’all before it’s time to say goodbye to Miss Libby’s for the year.
And it’s hum-dinger of one. We’re going outta pumpkin season with a BANG.
‘Kay. Now that I’ve got you all convinced let’s move on to the good stuff, shall we?
I sure hope you brought your appetite today, guys. This coffee cake….I think it’s safe to say that I’m obsessed.
Super-duper soft and moist pumpkin-spice coffee cake base? Check.
Gooey chocolate inside? Check.
Crunchy granola streusel? Check
Yet even MORE gooey chocolate on top? CHECK.
Yes, putting your fat pants on would probably be wise choice.
Speaking of fat pants, how was everyone’s Thanksgiving? Believe it or not, my mom actually let ME handle the turkeys this year. (yes, that’s plural–we had two) I was super-nervous, and I literally probably checked and basted them about 2.5 million times throughout the day, but for my first year, I think I actually did pretty good! When my grandma was carving it, she kept saying “Oh, this is going to be so moist and juicy! Look! It’s just falling off the bone!”
FIST PUMP. (!!!)
I ate too much turkey and one too many helpings of my mom’s stellar cornbread stuffing, per the usual…but man, oh man guys….the food was amazing and the company was even better. ♥
Don’t even get me started on the pie.
I figure I’ll just burn off those extra calories anyway, since tomorrow we’re leaving for a 3-day family trip the Kalahari Waterpark (indoor!!) Resort. We’re meeting up with my grandparents, my uncle, my older brother and his family, AND my older sister and her family, including her brand new-ish baby that I haven’t even met yet!! (can’t wait for those baby snuggles–!!!)
Yeah, so just a forewarning: Be prepared for IG to blow up with Auntie Sarah/Baby Kaylee photos. ♥
Putting aside baby goo-gooing for a a minute to talk about this coffee cake again. Which I’m preeeetty sure is the real reason y’all are here. *wink*
Um, guys. I’m almost embarrassed to admit how many times I’ve been making this coffee cake lately. Let’s just say that my morning coffee certainly hasn’t been lonely the past few
Truth is, I haven’t really been using my sharing skills either. I mean, sharing amazing-ness like this is just for suckers, amiright?!
I just love the way the super-crunchy granola topping contrasts with the perfectly soft pumpkin cake-base in this coffee cake. Combined with the gooey chocolate and hoooooly bonkers guys, we’ve got all kinds of awesome textures going on here.
Confession: I’m totally that bratty kinda person who eats a piece of coffee cake and then goes back to the pan to pick all the topping off the rest of the pieces.
Can’t stop, won’t stop. And you wonder why my family calls me Streusel instead of Sarah.
KIDDING. I just made that up. Sort of. Actually, now that I think about it I kinda love that name. From now on, just call me Streusel, m’kay?
I’m gonna try my best to “forget” about any of those post-Thanksgiving/pre-holiday diets that are currently going around.—I just wanna eat this coffee cake all day, every day for the rest of my days. 😀
You should totally join me.
Pumpkin Granola Chocolate Chip Coffee Cake
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup xylitol or sugar
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips divided
- 1 cup granola
Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, salt, and spices until combined. In a separate large bowl, whisk pumpkin, egg, sugars, oil, yogurt, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid mixture, stirring until just combined. (batter will be quite thick) Fold in 3/4 cup chocolate chips.
Spread batter evenly into prepared pan and smooth top. Sprinkle granola and 1/4 cup remaining chocolate chips evenly over batter. Bake coffee cake at 350F 40-45 minutes or until a toothpick tests done. Cool coffee cake on a wire cooling rack at least 20 minutes before slicing into squares and serving warm.
Store coffee cake in an airtight container at room temperature up to 4 days.