home-made {pumpkin coffee cake}

I was browsing through some older posts on a blog I just discovered, Yummy. Healthy. Easy., and came across a compilation of 17 Fall Breakfast Ideas. They all looked quite yummy, but I decided to try out the Pumpkin Coffee Cake, which originates on a blog called Pig and Dac.


It did taste quite yummy, but I think next time I’ll put in all of the pumpkin pie spice–this time I only put in one tablespoon instead of two. I highly recommend this for anyone who likes pumpkin baked goods 🙂


For the Cake
1/2 cup unsalted butter, softened
1 1/2 cups sugar
15 ounces pumpkin puree
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons pumpkin pie spice {I think I might only do 1 tbsp next time, but my mom loved it as it was}
1/2 teaspoon kosher salt

For the Streusel Topping
1/4 cup flour
1/4  cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped (optional)


Preheat the oven to 350 degrees.  Grease a 9×9 inch cake pan.  Set aside.

Prepare the streusel:
In a small bowl, combine all streusel ingredients (flour through walnuts).  Set aside.

Prepare the cake:
In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt.  Set aside.

In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined. (I only emphasize this because I didn’t do this. I assumed, as with many baked goods, all the dry ingredients were mixed into all the wet. I haven’t come across too many recipes that call for creaming together the butter and sugar, so I didn’t think of it.) Add the pumpkin puree and eggs; mix thoroughly.  Add in the flour mixture and mix until incorporated.

Pour the batter into the prepared cake pan. Sprinkle the streusel over the cake batter.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.


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