The Ultimate Turkey Day Leftover Waffles

I’m not kidding when I call them “The Ultimate”…

This delicious recipe for Thanksgiving leftovers is the perfect dish to serve up over the long holiday weekend!

We’re talking perfectly crispy potato-laced waffles topped with all your favorite Thanksgiving fixings – juicy roast turkey, sweet and tart cranberry sauce, your favorite stuffing, even gravy if you please. Basically all of the delicious things we look forward to for arguably the biggest food holiday of the year served up in one delicious dish that is perfectly acceptable for to be enjoyed as breakfast, lunch or dinner – Ultimate Turkey Day Leftover Waffles, your day has arrived!


Well, on Friday it will have arrived, but I’m planning on taking a little break from this here blog for the long weekend so we can really enjoy our time up north with our family – and introducing everyone to our newest little addition! Plus, I figured everyone would be either (a) too busy Black Friday shopping or (b) too lazy watching football on the couch to be catching up on their favorite blogs the day after Thanksgiving, hence why I’m hitting you with my new favorite Turkey Day leftovers recipe today while we’re still craving alllll those foods and wondering what we’re going to do with the monstrous amounts of leftovers.

Make an Ultimate Turkey Day Leftover Waffle as soon as your second craving for turkey strikes!

Okay, to be honest, The Ultimate Turkey Day Leftover Waffles don’t REALLY involve that much of a recipe, because they are totally customizable to whatever types of leftovers you have on hand. The one constant that I highly recommend is the potato waffles. I adapted them from Justin Chapple’s recipe for Food & Wine and they are the perfect hybrid of a typical Belgian waffle and hashbrowns/your favorite potato latke.

Even better, they can easily be made in advance and frozen until ready to use, so if you know you’ll be low on cooking steam by Friday, whip some of these waffles up in the next couple of days so you can just pull them out and defrost them in the toaster or the oven as soon as you start craving that first hit of leftovers. I mean, I wouldn’t even blame you if you turned to these for a late-night snack on the big day itself!

The Ultimate Turkey Day Leftover Waffles will easily get you through the rest of Thanksgiving weekend.

After you make the waffles, you can really go in whichever direction you want as far as toppings. The hubs and I had a blast doing an early Thanksgiving back in September when I was working on stockpiling content for maternity leave, and I roasted up a simple turkey breast to enjoy with this Zucchini Stuffing and some simple cranberry sauce. All of these made the perfect toppings for potato-y waffles, and I’d be lying if I said I didn’t wish I’d made more of them to have ready to go this weekend.

Now, I kept it fairly traditional/simple with the toppings for my Ultimate Turkey Day Leftover Waffles, but the sky’s the limit when it comes to possibilities. Here are just a few of the many ways to dress these waffles up:

Gravy
Sweet Potato Casserole
Green Bean Casserole
Roasted Vegetables

All creative license is yours!

Serve up The Ultimate Turkey Day Leftover Waffles as an easy breakfast the next day!

I’ll be back on Wednesday with one more fun Thanksgiving weekend cocktail to share with you all (HINT: It involves everyone’s favorite espresso drink of the season!) before I sign off for a few days, but until then I hope you get yourself in the kitchen and start prepping all the delicious components of The Ultimate Turkey Day Leftover Waffles!

This delicious recipe for Thanksgiving leftovers is the perfect dish to serve up over the long holiday weekend!
Print
The Ultimate Turkey Day Leftover Waffles
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These potato-laced waffles are loaded with all of your favorite Thanksgiving leftovers - turkey, stuffing, cranberry sauce and more!

Course: Breakfast, Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry
  • 2 eggs, lightly beaten
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 tablespoons melted unsalted butter
  • Assorted Thanksgiving leftover toppings such as turkey, cranberry sauce, stuffing, gravy, casseroles, roasted vegetables, etc.
Instructions
  1. Plug in a waffle iron to heat up and preheat the oven to 200 degrees Fahrenheit. 

  2. Combine all ingredients except toppings in a large mixing bowl to form the waffle batter. 

  3. Scoop batter into preheated waffle iron and cook according to manufacturer’s directions (about 5-7 minutes.) Once waffle is done and golden-brown, transfer it to a rack in your preheated oven to keep warm.

  4. Repeat process until all batter is used up.

  5. Top waffles with your favorite Thanksgiving leftovers and enjoy!

Recipe Notes

Recipe adapted from Justin Chapple’s Loaded Potato Waffles recipe for Food & Wine.

The Ultimate Turkey Day Leftover Waffles | CaliGirlCooking.com

Easy Pumpkin Macadamia Nut Muffins

I hope you’re not too sick of pumpkin just yet…

These Easy Pumpkin Macadamia Nut Muffins are full of healthy ingredients like coconut flour, pumpkin and macadamia nuts.

Because these Easy Pumpkin Macadamia Nut Muffins are incredibly worthy of your breakfast table this week and all the weeks remaining that are perfectly acceptable to eat all things pumpkin at every meal.


True to their name, these Easy Pumpkin Macadamia Nut Muffins are a snap to make. They are also incredibly moist (gotta love pumpkin in baked goods for that very fact alone) and not only loaded with the healthy orange stuff, but also tons of protein and Vitamin A from toasted macadamia nuts.

There’s also a fun twist to the base of these muffins that I stole from my friends at Big Sur Bakery – I used half good ol’ AP flour and half coconut flour to give them an extra tropical twist (and more healthy protein, fiber and fats.) Let me just tell you, if you haven’t tried baking with coconut flour yet, give it a shot! It adds a wonderful, crumbly texture and nice coconut-y flavor. I’m no expert in gluten-free baking, but I will say that I have found I still need to use some of the regular flour to hold everything together, otherwise everything just falls apart, but if any of you GF eaters out there have any suggestions on how to get things to hold together without it, I’m all ears!

Easy Pumpkin Macadamia Nut Muffins are incredibly moist and perfect for a fall breakfast!

I love these Easy Pumpkin Macadamia Nut Muffins because they are not overly sweet and therefore perfectly justifiable to enjoy for breakfast, a snack or even a healthy(ish) dessert. However, if you feel like adding a bit of indulgence, I think a dash of white chocolate chips would just be BOMB in these and if you end up doing this please bring me some because I really want to try it and right now I’m laid up in bed with the most adorable cuddly newborn ever with no heavy baking plans in my immediate future.

With the fall season in full swing, you most likely have all of these ingredients on hand or fairly readily available to you at a moment’s notice. You can find coconut flour at your local health food store (or gourmet grocery store) and the ½ cup of macadamia nuts the recipe calls for is well worth the little splurge (News Flash: Macadamia nuts are not cheap.)

A cooling rack of freshly baked Easy Pumpkin Macadamia Nut Muffins.

Once you have all the ingredients, the muffins come together in just about 30 minutes. I would also like to mention that they freeze beautifully, so if you’re looking for a tasty make-ahead breakfast you can have ready in a flash on a busy holiday morning, these Easy Pumpkin Macadamia Nut Muffins are the answer.

Long story short: You need to make these muffins ASAP and tell me what you think. Be sure to tag me in all of your CaliGirl Cooking adventures on social media @caligirlcooking #caligirlcooking. Xx

A basket of Easy Pumpkin Macadamia Nut Muffins is the perfect breakfast for a busy fall morning.

These Easy Pumpkin Macadamia Nut Muffins are full of healthy ingredients like coconut flour, pumpkin and macadamia nuts.
Print
Easy Pumpkin Macadamia Nut Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These easy muffins are full of healthy ingredients like pureed pumpkin, heart-healthy macadamia nuts and fiber-filled coconut flour.

Course: Breakfast
Servings: 12 muffins
Author: CaliGirl Cooking
Ingredients
  • 1 cup flour
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup canned pureed pumpkin
  • 3/4 cup unsweetened vanilla almond milk
  • 1 teaspoon orange zest
  • 1/2 cup chopped macadamia nuts, toasted
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit and either line a muffin tin with paper liners or spray it with cooking spray.

  2. In a medium bowl, whisk together both flours, baking soda, salt and pumpkin pie spice.

  3. In the bowl of a stand mixer fitted with the paddle attachment, add both sugars and the eggs and mix on medium-low until combined. 

  4. Add in the pumpkin, almond milk and vanilla extract and mix again until combined. 

  5. Mix in the dry ingredients, then stir in the orange zest and macadamia nuts.

  6. Scoop batter into prepared muffin tins and bake at 400 degrees for 20 minutes, or until a cake tester inserted into the center comes out clean. Let cool 10 minutes in pan then remove from pan onto a wire rack to cool completely.

Easy Pumpkin Macadamia Nut Muffins | CaliGirlCooking.com

The Ultimate Pumpkin Pie Smoothie

Who’s ready for a healthy, festive smoothie to kick off the weekend?

The Ultimate Pumpkin Pie Smoothie is filled with tons of healthy ingredients yet tastes just like dessert!

Meeeee!!! And guys, this Ultimate Pumpkin Pie Smoothie is one for the books. It’s creamy, smooth and perfectly sweet, with all the fall flavors you could ever imagine in one frosty glass. It’s certainly won me over as my smoothie of choice for the next couple of months, and I’m pretty sure it will be yours too once you give it a shot.


I mean, who knew that something so full of healthy ingredients could taste so dreamy? We’re talking pureed pumpkin, cooked sweet potato, yogurt, etc. plus everything you’d add to your favorite pumpkin baked goods like pumpkin pie spice, cinnamon, maple syrup and vanilla extract. If you’re a pumpkin-lover, you seriously can’t go wrong with this one.

It’s no secret that I’m a huge fan of nutrient-loaded smoothies for my first meal of the day. Although the hubs and I usually go for this Power Protein Smoothie, sometimes (if we’re feeling like we need an extra hit of hydration) we go for this Recovery Smoothie. And now that we have The Ultimate Pumpkin Pie Smoothie, we have just the smoothie to turn to for the entire fall season!

You can top The Ultimate Pumpkin Pie Smoothie with some granola and fresh fruit to turn it into an even heartier breakfast.

Let’s talk about these ingredients real quick, because I’m guessing you probably did a bit of a double take when you saw the words “sweet potato” up there. Just trust me on this one. They are seriously THE perfect addition to this smoothie, not only for some extra creaminess and a touch of sweetness, but also because they (along with the pumpkin) add a HUGE dose of Vitamin A in the form of beta-carotene, plus an assortment of B vitamins and inflammation-fighting potassium.

Now you tell me, who doesn’t want a breakfast that is this healthy but tastes like a decadent dessert?

The Ultimate Pumpkin Pie Smoothie is the perfect healthy fall breakfast that comes together in a flash.

The other great thing about The Ultimate Pumpkin Pie Smoothie (besides how delicious it tastes) is that it’s equally enjoyable served two different ways:

  1. You can drink it straight up from a glass with a straw OR
  2. You can top it with some granola and extra fruit (maybe even peanut butter?) and make it into a tasty smoothie bowl.

It’s up to you, pick your poison!

I hope you all have a wonderful fall weekend filled with lots of delicious pumpkin food and drink!

The Ultimate Pumpkin Pie Smoothie is the perfect healthy weekday breakfast for fall.

The Ultimate Pumpkin Pie Smoothie is filled with tons of healthy ingredients yet tastes just like dessert!
Print
The Ultimate Pumpkin Pie Smoothie
Prep Time
5 mins
 

This pumpkin pie smoothie takes all of your favorite flavors of fall and turns them into a healthy breakfast perfect for any day of the week!

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 2 bananas, cut into chunks and frozen
  • 1 sweet potato, peeled, cut into chunks and boiled until tender
  • 1/3 cup pumpkin puree
  • 1/3 cup nonfat plain Greek yogurt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened vanilla almond milk
  • 1 cup ice
  • 1 tablespoon maple syrup
Instructions
  1. Combine all ingredients in a blender and puree until smooth. Serve smoothie in two glasses with a straw or in bowls topped with your favorite smoothie bowl toppings.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

It’s the final countdown!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

Two weeks (plus or minus a few days) until Baby D’s due date and things are getting real. I’m rushing around trying to get a bunch of things done before she gets here, but I’m also trying not to stress myself out too much because I know right now I need to be focusing on relaxing and not being too exhausted whenever I go into labor. I’ve got a few meals (and baked goods) stocked in the freezer and I have to say that one of the things I’m looking forward to the most are these Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, so naturally I wanted to share them with you!


I’ve had these in my mind to make for quite some time, and I figured there’s no time like the present to give them a shot. I mean, who doesn’t want single-serve batches of brown sugar and maple-flavored oatmeal ready to go at a moment’s notice when they’ve got a newborn baby in their arms?

Not only is it a quick and easy breakfast or snack solution for what I’m sure is going to be a crazy time for us, I also hear oatmeal is good for lactation and, since I’m trying to breastfeed as much as possible, I want to get that milk flowing!

Two bowls of Make-Ahead Freezer Oatmeal with Maple and Syrup ready to be devoured for a healthy breakfast.

If you’re as much of a fan of Trader Joe’s as I am, then you may have come across THEIR version of freezer oatmeal packs which I absolutely love. I haven’t made them much since I’ve been working from home since I have a little more time (and the hubs likes his Protein Power Smoothie in the morning), but when I was working my 9-to-5 I loved being able to pop them in the microwave for a couple of minutes and have a delicious bowl of non-instant oatmeal on days it would otherwise be impossible time-wise.

There’s really not anything tricky about my version of Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar. In fact, they’re a meal-prepper’s dream come true. You’ll simply cook up some high-quality oatmeal on a morning you have a little extra time, flavor it with tasty (and very seasonally appropriate) maple syrup and brown sugar, dollop a hefty scoop of said oatmeal in some jumbo muffin tins, and pop them in the freezer.

Once they’re set, you can pop them out of their tins and wrap them up individually for an easy grab-and-go breakfast that everyone in your family is sure to love, not just busy breastfeeding moms!

Create your own Make-Ahead Oatmeal Freezer Cups by scooping homemade oatmeal into jumbo muffin tins and freezing!

Seriously, though, they are like a little taste of homey comfort food that you can enjoy on any day of the week. As long as you have a couple of minutes to give the cups a quick spin in the microwave, you’ll be setting yourself up for a REALLY good day with a tummy full of healthy, filling oatmeal that tastes like it took you at least an hour to make.

Now, enough about delicious Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, on Friday I promised I would tell you about the fun, surprise-filled weekend we had. It was one we’ve had on tap for at least 5 or 6 months now, basically ever since we found out I was pregnant. Chris’ mom’s 70th birthday is this week (tomorrow, to be exact) and we wanted to do something really special for her.

Unfortunately, since I’m ready to pop any day now, we knew we wouldn’t be able to travel to celebrate with her, so we decided to bring the party here to Santa Barbara. We talked all of Chris’ siblings into coming to town (yes, all four of them, even his sister from Texas!) and rented a sweet house just up the road from ours.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar make the perfect balanced breakfast for a busy morning.

Chris was able to convince his parents to come visit, but mom thought she was just coming to see us and stay at our house. Little did she know that the whole family would be here, and staying at a beautiful vacation home to boot!

Long story short, we had such a great time hanging out with everyone and celebrating my MIL, but now I think we’re ready to slow down and really take in these last few days as a family of two (well, three if you count our fur baby). We have a couple of date nights and lots of relaxing in our future…Any other suggestions as to what we should do to savor these last few days before our little babe arrives? Let me know in the comments below! (And go make some Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar ASAP!)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect meal-prep for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.
Print
Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These convenient, single-serving oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!

Course: Breakfast
Servings: 18 servings
Author: CaliGirl Cooking
Ingredients
  • 3 1/2 cups coconut milk (two 13.5-ounce cans)
  • 8 1/2 cups water
  • 1 1/2 teaspoons salt
  • 6 cups rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
Instructions
  1. Bring coconut milk, water and salt to a boil. Reduce heat to medium and add oats. 

  2. Cook for about 20 minutes, or until most of the liquid has absorbed into the oats, stirring occasionally, then stir in the brown sugar and maple. 

  3. Spray some jumbo muffin tins with cooking spray and scoop oatmeal evenly into the cups. Place in the freezer until solid, at least a couple of hours or overnight. 

  4. Remove the tins from the freezer and, using a butter knife or small offset spatula, gently loosen the oatmeal cups from each tin. Wrap each cup in plastic wrap and place back in the freezer.

  5. When you’re ready to heat up your oatmeal, take one of the cups, unwrap it and place it in a microwave-safe bowl. Microwave for 2 to 4 minutes, stirring occasionally if needed and top with any additional toppings you desire. Some of my favorites include nuts, peanut butter and more maple syrup.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar | CaliGirlCooking.com

Pumpkin Spice Coffee Cake with Amaretti Crumble

What better way to kick off the month of October than with the most delicious pumpkin coffee cake in all the land?

A delicious Pumpkin Spice Coffee Cake with Amaretti Crumble is the perfect baked good for fall.
This post is sponsored by Sonoma Syrup Co.

I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s dense and perfectly moist (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.

But before we get to the main event, let’s first talk about this amazing-ness that is Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup. I had never been so excited to learn that I could make my own PSL’s at home with the simple addition of this thick orange syrup made from organic pumpkin and spices. And TBH, even when I’m too lazy to whip up a full-on latte and resort to a cup of coffee instead, I still add a dash of this syrup along with my unsweetened almond milk to spice things up a bit.  Often, the PSL’s I get at Starbucks or Peet’s are much too sweet for me, so I love that with this Pumpkin Pie Latte Syrup I can control how much I add and just get that perfect hit of flavor without all of the sweetness overload.


So, when Sonoma Syrup Co. asked if I’d be interested in creating a recipe using said syrup, I naturally jumped at the chance. Whenever fall rolls around, I immediately start thinking about all of the seasonal recipes I want to make for the next few months. Without fail, one of the very first recipes that always pops into my head is a Pumpkin Coffee Cake recipe I got from my friend Meghan way back when I was living in Napa and we had an annual Pumpkin Party.

A wedge of Pumpkin Spice Coffee Cake with Amaretti Crumble ready to be consumed on a chilly fall morning!

That’s right – we had an annual Pumpkin Party! And I seriously have missed it so much since we moved to Santa Barbara. I tried throwing one on my own the first year I lived here, but it just wasn’t the same without all my foodie friends contributing (and, subsequently, all the delicious wine that would be consumed throughout the course of the evening.) Meghan and I still text each other every year reminiscing about those good ol’ days (we also hosted an annual Sausage Fest, which was another huge hit.)

Anyhow, one thing I could continue to make even as the annual Pumpkin Party faded away was the delicious Pumpkin Coffee Cake Meghan made that first year we hosted it. I knew that creating my own special version, with the help of Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup, would be the perfect way to kick off the season and start a delicious new tradition that would make me miss our Pumpkin Party just a little bit less.

This Pumpkin Spice Coffee Cake with Amaretti Crumble is incredibly moist and dense from multiple forms of pumpkin added to the batter.

I played around with the batter a little bit, making room for both the Pumpkin Pie Latte Syrup AND fresh pumpkin (the more pumpkin flavor, the better!) I also decided to sub in slivered almonds for the originally called-for walnuts and use a delicious amaretti cookie crumble topping instead of the oatmeal-brown sugar topping from the original recipe. In case you’re unfamiliar with amaretti cookies, they are a crunchy Italian cookie often dunked in espresso. Their crunchiness also makes them very well-suited to be blitzed into a topping, and their rich almond flavor is just to die for. Naturally, because of all this almond, I thought a touch of amaretto liqueur in the batter would also be just the perfect little touch to my new take on this already delicious recipe.

Well, I’m proud to say that, after playing around with things a bit, this Pumpkin Spice Coffee Cake with Amaretti Crumble turned out better than I could have ever imagined. It’s the perfect accompaniment to a hot cup of coffee (maybe even a PSL?) on a cool fall morning – the best way to ring in the season. We ate the first one up in record time, so I’m pretty sure I need to make another one of these to have on hand once Baby D is born in just a few short weeks.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

If I’ve succeeded in convincing you that you can’t live another second without this Pumpkin Spice Coffee Cake with Amaretti Crumble (or if you’ve just been really craving a PSL without a trip to your local coffee shop), you can purchase some of the delicious Pumpkin Pie Latte Syrup I used here.

I hope you have a wonderful rest of your week filled with alllll the pumpkin things!!

Pumpkin Spice Coffee Cake with Amaretti Crumble with a big slice cut out of it.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.
Print
Pumpkin Spice Coffee Cake with Amaretti Crumble
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.

Course: Breakfast
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the Amaretti Crumble:
  • 1 cup amaretti cookies
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cubed
For the cake:
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
  • 1 tablespoon amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1/2 cups sliced almonds, toasted
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside. 

  2. Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.

  3. Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 

  4. Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy. Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.

  5. Add the dry ingredients and beat to combine, then add the milk. 

  6. Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all. 

  7. Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.

Pumpkin Spice Coffee Cake with Amaretti Crumble | CaliGirlCooking.com