Pumpkin Coffee Cake for the WIN

Pumpkin Coffee Cake

What's more perfect than rich, moist, flavorful coffee cake? PUMPKIN COFFEE CAKE! I swear I will start making recipes besides pumpkin here soon, but currently on a pumpkin kick. I remember back in highschool one of my teachers would make coffee cake for our first period class and I was obsessed. This cake takes me back to my 1st period class in highschool, but with a holiday twist!

Let me know what flavors you are looking out for with my next recipes; chocolate, peanut butter, mint, marshmallow, etc! It's fun creating recipes, but it's better when i'm helping you out too!

Hope you enjoy 😋

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serving: 9-12 square pieces (depending how large)

Ingredients:
Cake
2 1/2 cups flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup vegetable oil
1 1/2 cup pumpkin puree
1/3 cup whole milk or buttermilk (I used buttermilk)
1/4 cup plain greek yogurt (don't get vanilla)
2 eggs
2 teaspoons vanilla
Crumble
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup & 2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
Glaze
1 cup confectioners sugar, sifted
1 tablespoon real maple syrup
4 tbsp heavy cream or half & half
Directions:
Cake
1. Preheat oven to 350F and line a 9x9 pan with parchment paper. Set aside for later.
2. In a large bowl, combine dry ingredients; flour, sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves.
3. In a separate mixing bowl, mix wet ingredients; vegetable oil, pumpkin puree, buttermilk, eggs, greek yogurt, and vanilla.
4. In your electric mixer with wet ingredients, combine dry ingredients 1/2 cup at a time until everything is mixed in. Make sure it's a creamy texture, but don't over mix. Once complete, pour batter in 9x9 pan.
Crumble
5. Toss granulated sugar, brown sugar, flour, salt cinnamon, pumpkin pie spice, and nutmeg in a medium bowl. Stir in melted butter until crumbly (I use my hands in this step, but feel free to use fork or spatula). It will still be wet, but you will be able to break into small crumbles (if it's not crumbly, add more flour to the mixture).
6.Crumble the topping over the batter in the pan to create an even layer. bake for 30-40 mins or until a toothpick comes out clean (every oven is different, so start with 30 min timer, and set every 5 mins from there to avoid over cooking).
7. Once done, place aside and let cool for 15 mins while you create glaze.
Glaze
8. In a small bowl, combine sugar, maple syrup and cream until smooth. Add more or less cream depending on thickness (add 1 tbsp at a time).
9. Drizzle glaze over cake once cooled and serve immediately, or cover with foil or airtight top and store.

Tip: I like waiting it sit a day, and warming it up and serving with cold vanilla bean ice cream!

xoxo💓
It's me Margaret Marie