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- 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ cup rolled oats - ½ cup all-purpose flour - ⅓ cup brown sugar - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ½ cup chopped pecans or walnuts (optional) The cake uses simple ingredients. Canned pumpkin puree gives it moisture and flavor. Granulated and brown sugars add sweetness and depth. The spices bring warmth and a lovely aroma to the cake. The streusel topping adds a crunchy layer. Rolled oats and flour create a nice texture. Brown sugar and cinnamon give it sweetness and spice. The melted butter binds it all together. If you like, add chopped nuts for extra crunch. Gather these ingredients before you start. It makes baking smooth and fun. Plus, you will enjoy the process of creating this lovely treat! 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x9-inch square dish with butter or cooking spray. 2. In a large bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined. 3. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually blend this dry mixture into the wet mixture. Stir until just combined, but don’t overmix. 1. In a medium bowl, combine rolled oats, flour, brown sugar, and cinnamon. 2. Drizzle the melted butter over this mix. Use a fork to combine until it becomes crumbly. 3. If you like, add in chopped nuts for extra crunch. This step is optional but highly recommended. 1. Pour the cake batter into the prepared pan. Spread it evenly with a spatula. 2. Evenly sprinkle the streusel topping over the cake batter. Make sure to cover it well. 3. Bake in the oven for 30-35 minutes. Use a toothpick to check for doneness; it should come out clean. 4. Once baked, let the coffee cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before serving. - Use room temperature ingredients. This helps the cake mix evenly and rise well. - Check for doneness with a toothpick. Insert it in the center; it should come out clean. - Rotate the cake halfway through baking. This ensures it cooks evenly on all sides. - Dust the cake with powdered sugar. This adds a nice touch and looks elegant. - Enjoy it with a cup of coffee or a dollop of whipped cream. It makes each bite even better. - You can swap granulated sugar with coconut sugar for a different flavor. - Try honey or maple syrup instead of brown sugar for a unique taste. - Use canola oil or melted coconut oil in place of vegetable oil. - For a dairy-free option, you can replace eggs with flaxseed meal mixed with water. {{image_2}} You can make this pumpkin streusel coffee cake even more exciting. One great way is to add chocolate chips. They melt into the cake and create a rich taste. You can also try adding dried cranberries. They add a nice tartness that balances the sweet pumpkin. Another idea is to enhance the spices. You can mix in clove or allspice. These spices bring warmth and depth to the cake. They make each bite feel cozy and comforting. If you need gluten-free options, you can use almond flour or oat flour. These flours work well and keep the cake moist. Make sure to add a bit more baking powder for rise. For vegan adaptations, you can replace eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. To replace dairy, use almond milk or coconut cream. These swaps keep the flavors rich without using animal products. You can add more fall flavors by mixing in chopped apple or pear. They add moisture and sweetness. You can also sprinkle some cinnamon on the fruit for extra flavor. Another fun way to change this cake is to play with nut toppings. You could use chopped walnuts, pecans, or even hazelnuts. Each nut gives a different crunch and taste, making the cake unique. To keep your pumpkin streusel coffee cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container or a resealable plastic bag. This prevents air from drying it out. If you prefer, you can also use aluminum foil. For best results, store it in the fridge. At room temperature, this coffee cake stays fresh for about two days. If stored in the fridge, it can last for about a week. Always check for signs of spoilage. Look for mold, an off smell, or a dry texture. If you see any of these, it's best to toss it. To reheat your coffee cake, use a microwave or an oven. In the microwave, warm a slice for about 15-20 seconds. This keeps it moist. If using the oven, preheat it to 350°F. Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This method helps restore its original texture. Enjoy your warm, delicious slice! You can use mashed sweet potato, butternut squash, or applesauce. Each option gives a unique flavor. Sweet potato adds sweetness and creaminess. Butternut squash has a mild taste. Applesauce keeps it moist but changes the flavor. All options work well in this recipe. Yes, you can make this coffee cake ahead. Bake it and let it cool completely. Wrap it in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before serving. To check for doneness, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. If there’s wet batter, bake it for a few more minutes. The edges should pull away from the pan, too. Yes, you can make this recipe gluten-free. Use a gluten-free flour blend that measures cup-for-cup. Almond flour or coconut flour can also work, but you need to adjust the liquids. Add more moisture if using coconut flour, as it absorbs more liquid. This coffee cake recipe is simple and packed with flavors. We covered the ingredients, steps, and variations to help you make it perfect each time. Remember to check for doneness and try different toppings to find your favorite. Enjoy serving it warm to friends or family. With these tips, you're ready to bake a delicious treat. Happy baking!

Pumpkin Streusel Coffee Cake

Indulge in the rich flavors of fall with this delicious Pumpkin Streusel Coffee Cake! Featuring a moist pumpkin base topped with a delightful streusel, it's perfect for breakfast or dessert. Easy to make and bursting with spices, this coffee cake is sure to impress your family and friends. Don’t miss out—click through to explore the full recipe and treat yourself to a slice of autumn bliss!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

½ cup granulated sugar

½ cup brown sugar

⅓ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

For the Streusel Topping:

½ cup rolled oats

½ cup all-purpose flour

⅓ cup brown sugar

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x9-inch square baking dish with butter or cooking spray.

    In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

      In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

        Pour the batter into the prepared cake pan, smoothing the top with a spatula.

          For the streusel topping, in a medium bowl, mix together rolled oats, flour, brown sugar, and cinnamon. Drizzle the melted butter over the mixture and combine until crumbly. If desired, stir in the chopped nuts.

            Evenly sprinkle the streusel topping over the cake batter.

              Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, let the coffee cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9

                    - Presentation Tips: Serve warm or at room temperature, dusted with powdered sugar for a touch of elegance, and pair with freshly brewed coffee or a dollop of whipped cream on the side.