Pumpkin Coffee Cake With Streusel

Combine 1/2 cup flour, brown sugar and 1 1/2 teaspoons cinnamon in medium bowl.

Pumpkin coffee cake with streusel. Remove cake from oven and allow to cool in the pan for about 5 minutes. This coffee cake is so moist and dense, much like a pumpkin pie, that you’ll wonder how life can be so magical. Sprinkle with remaining streusel topping.

Beat in eggs, 1 at a time; Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Beat in pumpkin and vanilla extract.

If you can't find a spice cake mix at your grocery store, you can substitute with any other flavor cake mix that sounds good. I’ve only been waiting all year long to make this scrumptious pumpkin coffee cake. The first step to making this cake is to line a 9×9 baking pan with parchment paper.

A coffee cake isn’t covered in a layer of frosting, but is sometimes drizzled with a simple icing. Made with real pumpkin, whole wheat flour, and less sugar, this tender cake is perfectly spiced and topped with an irresistible streusel topping and cream cheese glaze. Pour batter into a greased 9×13″ pan and then sprinkle the streusel crumbles on top.

In a large mixing bowl, beat the butter and sugar until well blended. The coffee cake is soft and lightly sweetened. Top batter with about half of the streusel mixture.

A delicious pumpkin coffee cake with a cream cheese filling that is topped with a crunchy pecan streusel crumble.this recipe screams fall to me in every way possible! Beat in bisquick™ and spice mixture until blended. And the pecan streusel adds a nice crunch!