My sister-in-law, Kay, came for a visit last week. As she walked in the door, she handed me a plate of something; something which smelled “out of this world” yummy. And it was! Pumpkin Coffee Cake. Have you ever made pumpkin coffee cake? Well, this recipe will knock your socks off. It truly is everything you want in a cake–moistness, flavor, eye-appealing and taste sensational!

Pumpkin Coffee Cake

Easy, delicious seasonal beautiful coffee cake I know you'll enjoy

Prep Time 10

Cook Time 35

Total Time 45

Serving Size 9 -12 servings

Ingredients

Struesel:
1/2 C brown sugar
1/4 C flour
1/2 C chopped pecans
1 t cinnamon
3 T butter melted
Cake:
2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg
1/2 C brown sugar
1/2 C sugar
1 C pumpkin canned
1/2 C veggie oil
4 oz sour cream
2 eggs
Glaze:
1/2 C powdered sugar
2 T maple syrup

Instructions

Preheat oven to 350. Grease 8x8 square pan with cooking spray.
Streudel:
In a small bowl, combine all of streusel ingredients and set aside.
Cake:
In a large bowl stir together pumpkin oil, sour cream and eggs. Add in all of dry ingredients and stir altogether. Pour half of the batter into baking pan; sprinkle batter with half the streudel. Pour the rest of batter in pan. Top with struesel.
Bake 35-40 minutes until toothpick inserted comes out clean.
While cooling, make frosting: in a small bowl stir together powdered sugar and syrup. Drizzle frosting over warm cake. Enjoy