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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - ½ cup brown sugar, packed - ¼ cup all-purpose flour - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ¼ cup rolled oats When I make Pumpkin Streusel Coffee Cake, I love gathering my ingredients first. This helps me stay organized. The dry ingredients are key for texture. I use all-purpose flour, baking powder, and baking soda to give it lift. The spices—cinnamon, nutmeg, and ginger—add warmth and flavor. Salt enhances all the flavors. Next, I focus on the wet ingredients. Granulated sugar and softened butter create a sweet, creamy base. The pumpkin puree gives moisture and a beautiful color. Eggs bind everything together, while vanilla extract adds a nice aroma. If you like a nutty crunch, toss in some chopped walnuts or pecans. Lastly, I prepare the streusel topping. It’s so easy! I mix brown sugar, flour, and cinnamon for sweetness and spice. Melted butter brings it all together, and rolled oats add a hearty crunch. This topping makes the cake extra special. Now you have all the ingredients ready! Let’s move on to making this cake. - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking pan. Use butter or cooking spray. - In a large bowl, whisk together the dry ingredients. Combine the flour, baking powder, baking soda, spices, and salt. - In another bowl, cream the butter and sugar. Mix until it feels light and fluffy. - Add the pumpkin puree into the butter and sugar mix. Next, mix in the eggs one at a time. Stir in the vanilla extract until smooth. - Gradually add the dry mix to the wet mix. Stir until the batter is just combined. If you want nuts, fold them in now. - Pour the batter into the greased pan. Smooth the top with a spatula. - For the streusel topping, mix the brown sugar, flour, cinnamon, melted butter, and oats in a separate bowl. Mix until crumbly. - Sprinkle the streusel topping over the batter in the pan. - Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. To get the right consistency, mix the flour, baking powder, and spices well. Make sure your butter is softened. This helps it blend smoothly with sugar. If your batter feels too thick, add a splash of milk for moisture. To check if your cake is done, insert a toothpick in the center. If it comes out clean, your cake is ready. If not, bake a few more minutes. Keep an eye on it! Dusting the cooled cake with powdered sugar adds a lovely touch. Use a fine sieve to sprinkle it evenly. This makes your cake look professional and inviting. For serving, slice the cake and place it on a decorative stand. Pair it with a hot cup of coffee. The flavors blend perfectly. Your guests will love the warm, cozy vibe! To boost the flavor, consider adding extra spices. Cloves or allspice can add warmth. Just a pinch can make a big difference. Using different nuts can also change the taste. Try pecans for a softer crunch or almonds for a firmer bite. Each type of nut adds its unique flavor and texture to the cake. {{image_2}} You can easily change the flavor of your pumpkin streusel coffee cake. One fun way is by adding chocolate chips. Just fold in about a cup of semi-sweet chocolate chips into the batter. This adds sweetness and a rich flavor. You can also use different types of squash, like butternut or acorn squash. They can give a different taste and texture while keeping that lovely fall feel. If you need gluten-free options, replace the all-purpose flour with a gluten-free blend. Many brands work well in baking. For those who want vegan options, you can substitute eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. You can also use coconut oil or vegan butter instead of regular butter. This keeps your coffee cake moist and tasty without dairy. To make your coffee cake festive, consider adding seasonal spices. Cinnamon, nutmeg, and cloves work wonders. You can also decorate with cranberries or pecans on top for a holiday touch. Another idea is to serve it with a warm spiced cider. This turns your coffee cake into a cozy treat for any fall gathering. You can even slice it into fun shapes for Halloween! To keep your Pumpkin Streusel Coffee Cake fresh, store it at room temperature. Use an airtight container to protect it from air and moisture. If you have leftover cake, cover it with plastic wrap or foil. This helps maintain its softness for up to three days. If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This prevents freezer burn. You can freeze the cake for up to three months. When you're ready to enjoy it, take the cake out of the freezer. Place it in the fridge overnight to thaw. For quicker thawing, leave it at room temperature for about two hours. After thawing, you can serve it as is, or warm it slightly in the oven for a cozy treat. At room temperature, the cake lasts about three days. If you store it in the fridge, it can last up to a week. Always check for signs of spoilage. If the cake smells off or you see mold, it’s best to discard it. Keeping an eye on your cake ensures you enjoy it at its best! You can tell your coffee cake is done when a toothpick comes out clean. The top should be golden brown and spring back when lightly touched. If it jiggles, it needs more time. I recommend checking at the 30-minute mark. Every oven is a bit different, so stay alert! Yes, you can make this coffee cake ahead of time. Bake it, then let it cool completely. Wrap it in plastic wrap or foil. Store it at room temperature for up to three days. For longer storage, freeze it for up to three months. Thaw it in the fridge overnight before serving. This coffee cake pairs well with many drinks. I suggest fresh coffee or hot tea. A scoop of vanilla ice cream can add a nice touch. You could also serve it with whipped cream for extra creaminess. Enjoy it with loved ones for a cozy fall treat! This article covered the ingredients and steps for making a delicious Pumpkin Streusel Coffee Cake. You learned about dry and wet ingredients, how to mix and bake the cake, and storage tips. We also explored flavor variations and presentation ideas. With some practice, you can make this cake perfect. It’s a great treat for any occasion, so enjoy baking and sharing it! Always feel free to experiment with your own twists to make it unique. Happy baking!

Pumpkin Streusel Coffee Cake

Indulge in the perfect blend of flavors with this delightful Pumpkin Streusel Coffee Cake! This moist and spiced cake, topped with a crunchy streusel, is ideal for cozy gatherings or a sweet treat with your morning coffee. With simple ingredients and easy-to-follow instructions, you can create a festive dessert in no time. Click through to explore the full recipe and treat yourself to a delicious slice today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

For the Streusel Topping:

½ cup brown sugar, packed

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

¼ cup rolled oats

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

    In a large mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, ground spices (cinnamon, nutmeg, ginger), and salt. Set aside.

      In another bowl, cream together the sugar and softened butter until light and fluffy.

        Add the pumpkin puree to the butter and sugar mixture, then mix in the eggs one at a time, ensuring the mixture is smooth. Stir in the vanilla extract.

          Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. If using nuts, fold them in at this point.

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

              For the streusel topping, mix the brown sugar, flour, cinnamon, melted butter, and rolled oats in a separate bowl until crumbly.

                Sprinkle the streusel topping evenly over the batter in the pan.

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

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

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                        - Presentation Tips: Once cooled, dust with powdered sugar for a festive touch and serve in slices on a decorative cake stand, paired with a hot cup of coffee!