Pumpkin Maple Coffee Cake


Happy weekend! Since it’s nearly Halloween (how did the time go by so fast?!), I figured that it’s an appropriate time to start the pumpkin recipes coming. Let me tell you, this one’s a good one.


That glorious, slightly browned, sweet crumb topping… it sure is something.


I haven’t even started on the actual cake. It’s moist, practically melts in your mouth, and has that strong pumpkin flavor that every girl (or guy) is craving. Ohhh yeahhhh.


If you’re looking for a dessert to bring to your pot luck, this is it. It’s definitely a crowd pleaser. Or, you can always just make it for yourself this weekend and devour all of it while catching up on your TV shows. I won’t judge.


Have you guys gone to the pumpkin patch yet? I just learned that my DH has never been to a pumpkin patch… ever! He’s never picked his own pumpkin! I don’t even know how that’s humanly possible since I thought every child did that as a field trip in elementary school. Maybe I just went on a lot of field trips as a child?

Now, I feel like I have to have children in order to go the pumpkin patch. Adults don’t go alone and pick out pumpkins, do they? Wouldn’t that be creepy? I have a feeling we’ll have to wait until we have kids now in order to mark “going to the pumpkin patch” off of his bucket list (okay, that’s not really on his bucket list, but it’s on my list for him).


Recipe from Uni Home Maker, who adapted it from Pillsbury.

Pumpkin Maple Coffee Cake


  • 1 1/2 cup of all-purpose flour
  • 3/4 cup of brown sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 2/3 cup of buttermilk
  • 1/2 cup of canned pumpkin
  • 1/3 cup of canola oil
  • 2 teaspoons of maple syrup
  • 2 eggs, beaten
  • Topping:
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup of pecans, chopped (optional)


  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, baking soda, buttermilk, canned pumpkin, canola oil, maple syrup and eggs. Mix until just moistened.
  3. For the topping. In a small bowl combine brown sugar, granulated sugar, ground cinnamon, cold butter and pecans. Mix well with a fork until crumbly.
  4. Pour half of the batter in a 9x7 pan. Sprinkle with half of the topping. Spoon the remaining batter over the top, using a spatula to spread evenly. Sprinkle the remaining topping evenly.
  5. Bake for 40-45 minutes or until toothpick comes out clean.

Six Banana Banana Bread


I’ve always been curious as to what would happen if I kept adding bananas into the batter for banana bread. It doesn’t really seem to change or make a difference if I use 3 or 4 bananas, as indicated in each recipe. Lucky for me, Averie must have read my mind because she did it on her blog with six bananas in one loaf! Alright, I’ll give it a try.


I took six bananas and mashed them up. My bowl was practically overflowing with banana goo. I poured them into my mixing bowl and kept going. There was no looking back now.


Once I was done mixing in the dry ingredients, I noticed that the dough wasn’t too different from normal banana bread dough. Sure, it smelled a lot more banana-y, but that was probably the only real difference. I poured all of it into one loaf pan, sprinkled some cinnamon on top, and waited patiently for the bread to be done baking.


The result was one heavy banana bread. It was dense, moist as can be, and full of banana flavor.



One slice is enough to fill you up because they’re packed with bananas. Seriously. This one loaf of bread can probably feed 8-10 people.


It’s just not my kind of banana bread, but maybe it’s for you. There is no crispy edge in sight. It’s almost as it the loaf was sitting in banana juice overnight, soaking in all of the liquid. I’m more of a fan of the subtle banana bread that’s light enough to eat four slices in one sitting. Recipe from Averie Cooks.

Six Banana Banana Bread


  • 1/4 cup unsalted butter (half of 1 stick), melted
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sour cream or thick Greek yogurt
  • 1 tablespoon vanilla extract
  • 6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they're small, you may need more)
  • one 3.4-ounce box vanilla instant pudding mix (not Cook 'n Serve)
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • pinch of salt


  1. Preheat your oven to 350 degrees.
  2. Mix together the butter and both sugars. Add in the eggs, vanilla, yogurt, and mashed bananas.
  3. Stir in the vanilla instant pudding mix, flour, baking soda, cinnamon, and salt until just combined. Do not over mix!
  4. Pour the batter into greased mini baking pans and bake for 25-30 minutes, or until toothpick comes out clean.

Cinnamon Apple Oatmeal in a Rice Cooker


Growing up in an Asian household, rice was a staple for every meal. It was even the first thing that I learned to make! My mom would call from work when I was in elementary school and ask us to make rice so that it would be ready by the time she got off of work. We used the finger method, never quite measuring the water to rice ratio. Once the water hit a certain spot on your finger, it was ready to cook.

We only made rice in our rice cooker… nothing else. There was white rice, red rice, and sticky rice. Panasonic sent over an electronic rice cooker and gave me a challenge. I had to make breakfast using their rice cooker for their #RiseAndShine Better Breakfast Month Challenge!

The cooker itself comes with a steaming tray. That’s brilliant! How come I never thought of that before? You could fill the rice cooker with water and then put your vegetables on top of the tray. Close the lid and let the vegetables cook.


I’ve never owned a rice cooker that had more than one button. Usually, it’s just press down to cook and that’s it. I mean, it makes sense to have more buttons since brown rice takes longer than white rice to cook. For a more versatile rice cooker, you need to have more options. This does just that.

I chose to make oatmeal. Steel cut oats, to be exact. I figured that since steel cut oats had to sit on the stove for a while to cook, a rice cooker would be just as efficient. I tossed the oats in with some liquids, spices, and apples.
The finished product was a thick, fully cooked, flavorful, and chunky bowl of oats.


The apples became really soft, so if you prefer a harder apple, toss in your chopped apples after the oatmeal is done cooking.

Now’s your chance to win your very own Panasonic Rice Cooker! All you have to do is enter using the Rafflecopter below. If you create your own #RiseAndShine meal and tweet the picture to @HomePanasonic and @kimberlywyn, you can earn bonus entries! This giveaway lasts for a week, so you better get on it quick! :)

Cinnamon Apple Oatmeal in a Rice Cooker


  • 2/3 cup steel cut oats
  • 2 teaspoons cinnamon
  • pinch of salt
  • 1 2/3 cups almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 apple, finely chopped


  1. Mix together all ingredients in your rice cooker.
  2. Close the cover and press "porridge" to cook.

a Rafflecopter giveaway

This is a sponsored post, but the opinions expressed are my own.