Pumpkin Streusel Coffee Cake
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
Cake
  • 1 cup pumpkin puree
  • ¼ cup canola or vegetable oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1½ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. ginger
  • ¼ tsp. cloves
Topping
  • ¾ cup flour
  • ⅓ cup brown sugar
  • 1 tsp. cinnamon
  • ¼ cup melted butter
  • 1 cup powdered sugar
  • ¼ tsp. vanilla
  • 2 tbsp. maple syrup
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x12 baking dish with nonstick cooking spray and line with parchment paper for easy removal.
  2. In a large bowl, whisk together the pumpkin, oil, eggs, vanilla, granulated sugar, and brown sugar. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared pan and make your streusel topping.
  6. In a small bowl, mix together the flour, brown sugar, cinnamon, and melted butter until it's the consistency of wet sand. Sprinkle over the coffee cake and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan before carefully removing using the parchment paper.
  8. In a small bowl, make the maple glaze. Whisk together the powdered sugar, vanilla, and maple syrup. Drizzle over the cooled coffee cake, slice, and serve.
  9. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pumpkin-streusel-coffee-cake/