After making Hungry Girl's delicious Caramel Pudding Pumpkin Cupcakes I was feeling a bit like Betty Crocker. I had a bunch of leftover ingredients but not everything I would need for another batch of cupcakes so I improvised and came up with this Pumpkin Chai Coffee Cake. I baked mine in a 9 x9 baking pan but I imagine it would bake nicely in a loaf pan as well. This recipe can easily be made vegan with the right product choices.
2 cups moist-style yellow cake mix
1/2 cup canned pure pumpkin
1/2 cup fat-free liquid egg substitute
3/4 cup Chai Concentrate
2 teaspoons cinnamon plus 1 tablespoon for topping
1 tablespoon of brown sugar for topping (more or less based on your own preference)
Non-stick Cooking Spray
Preheat oven to 350 degrees
Spray Baking 9 x 9 baking pan with Non-stick Cooking Spray and set aside.
Combine all ingredients and blend thoroughly, making sure to remove all lumps. Pour batter into pan. Combine 1 tablespoon cinnamon and 1 tablespoon brown sugar for topping. Lightly sift topping over batter.
Bake for approximately 30 minutes. Use the toothpick method to determine if thoroughly cooked. Can be served warm or cooled.