Crock-Pot Pumpkin Coffee Cake

Ingredients

For The Coffee Cake
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup pumpkin puree not pumpkin pie filling
1/4 cup butter melted
1 teaspoon pure vanilla extract
1/2 cup milk

For The Strudel Topping
1 tablespoons butter melted
1/2 cup brown sugar light or dark
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 cup old fashioned oats
1/4 cup pecans chopped (optional, if you leave them out use 1/2 cup of old fashioned oats instead of 1/4 cup)

For the Icing
1 cup powdered sugar
1 tablespoon real maple syrup

Instructions

For The Coffee Cake
Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker with non-stick cooking spray and set aside.

In a medium mixing bowl combine together the dry ingredients in the coffee cake - flour, sugar, baking powder, salt and pumpkin pie spice.

In another medium mixing bowl combine together the wet ingredients in the coffee cake - pumpkin puree, melted butter, vanilla extract and milk.

Mix the dry ingredients into the wet ingredients until combined. The batter will be thick.

Pour batter into prepared slow cooker.

For The Strudel Topping
In a small bowl mix together the melted butter, brown sugar, cinnamon, flour, oats and pecans with a fork until combined and crumbly.

Sprinkle strudel topping evenly over coffee cake batter in the slow cooker.

Place a layer of paper towels between the lid and the crock to prevent condensation from forming on the lid and dripping on your coffee cake.

Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the center of the cake comes out clean.

For the Icing
Mix together the powdered sugar and maple syrup in a small bowl until smooth and slightly runny.

Drizzle icing over coffee cake in the slow cooker or on individual servings.

Eat and enjoy!

Recipe Notes
Want to bake this in the oven? Cook at 350° for 20 - 30 minutes until toothpick inserted in center comes out clean.