Pumpkin Coffee Cake

Make this for a weekend brunch and you won't regret it.

Let's get started. 

Pumpkin Coffee Cake

1 1/2 Cups All Purpose Flour

3/4 Cups Granulated Sugar

1 Tsp. Baking Soda

1/4 Tsp. Baking Powder

1 Tsp. Salt

1 Tsp. Ground Nutmeg

2 Tsp. Ground Cinnamon

1/2 Tsp. Ground Cloves

1 Tsp. Vanilla Extract

2 Eggs

1 Cup Pure Pumpkin Puree

1/3 Cup Milk

1/2 Cup Vegetable Oil

Crumb Topping

1 Cup All Purpose Flour

1 Cup Brown Sugar, packed

1 Tsp. Cinnamon

1/2 Tsp. Nutmeg

1/2 Tsp. Salt

1/2 Cup Unsalted Butter, at room temperature 

Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper, and lightly grease with baking spray.

In a bowl combine the crumb topping ingredients - add the brown sugar, flour, cinnamon, nutmeg, salt, and mix to combine. Using a fork or your hands add in the butter, and incorporate the butter until you get crumbs. Set aside.

In a large bowl, add in the eggs, pumpkin puree, sugar, vanilla extract, milk, oil, and stir until well combined. 

Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir until just combined.

Add half of the batter into the prepared baking pan, sprinkle half of the crumb mixture on top. Then add the remaining batter overtop.

Spread as evenly as you can, and then the remaining crumb mixture. 

Bake for 35-40 minutes or until fully baked through and a toothpick inserted into the center comes out clean. Remove from the oven and allow to rest for 15 minutes. 

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