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- 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - ⅓ cup vegetable oil - 2 large eggs, at room temperature - 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, packed - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ½ cup chopped pecans or walnuts (optional) To make a great pumpkin streusel coffee cake, gather these ingredients first. This cake is moist and full of flavor. The pumpkin puree gives it a rich texture and warmth. The sugars enhance sweetness, while spices add depth. The streusel topping brings a nice crunch. Rolled oats and nuts can make it even better. If you love nuts, add them for extra flavor. The butter in the topping makes it rich and golden. When you have everything, you're ready to bake. Trust me; this cake will be a cozy treat! - Preheat your oven to 350°F (175°C). - Grease the cake pan well with butter or non-stick spray. - In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla. - Whisk these ingredients until smooth. - In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. - This step adds air and ensures even mixing. - Gradually mix the dry ingredients into the wet mixture. - Stir gently until just combined. Avoid overmixing to keep the cake tender. - In a medium bowl, mix oats, flour, brown sugar, and cinnamon. - Pour in melted butter and stir until it looks like coarse crumbs. - Pour the batter into the prepared pan. - Spread the streusel topping evenly over the batter. - Bake in the oven for 30-35 minutes. Check for doneness with a toothpick. If it comes out clean or with a few crumbs, it's ready. To get the best pumpkin streusel coffee cake, avoid overmixing the batter. Overmixing can make the cake tough. Instead, mix gently until just combined. This keeps it light and fluffy. Another key tip is to use room temperature eggs. They blend better with the other ingredients. This helps create a smooth and even batter. You can enhance the flavor by adding more spices or nuts to the streusel. Try adding chopped pecans or walnuts for crunch. You can also add a pinch of ginger or cloves for extra zest. After baking, dust the top lightly with powdered sugar. This not only adds sweetness but also makes the cake look more inviting. Pair your coffee cake with coffee or whipped cream. The rich flavors of the cake work well with a warm drink. You can serve it warm or at room temperature. Both ways are delicious. Enjoy it as a cozy treat during your next gathering or as a sweet start to your day. {{image_4}} You can easily make this cake gluten-free. Just substitute all-purpose flour with a gluten-free blend. This swap keeps the texture nice while making it safe for those avoiding gluten. Look for a blend that works well in baking. For a vegan option, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Also, use plant-based butter instead of regular butter. This way, everyone can enjoy a slice! Want to mix things up? Try adding chocolate chips or dried fruit to the batter. Chocolate adds a rich sweetness, while dried fruit gives a chewy texture. Both options enhance the coffee cake and make it even more delicious. Enjoy experimenting with flavors! Store your pumpkin streusel coffee cake in an airtight container at room temperature. This keeps the cake moist and fresh. It will stay tasty for about three days. If you want to keep it longer, consider freezing it. Wrap the coffee cake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. You can freeze it for up to three months. When you are ready to enjoy it, simply take it out and let it thaw. To warm up your cake, use the microwave or the oven. For the microwave, heat a slice for 15-20 seconds. If you prefer the oven, set it to 350°F (175°C). Bake for about 10-15 minutes until warm. This brings back its lovely texture and flavor. Enjoy your cozy treat! Yes, but make sure it's well pureed and not overly watery. Fresh pumpkin can add a nice flavor. To prepare, cook the pumpkin until soft, then blend it until smooth. Drain any excess liquid to keep your cake from becoming soggy. Insert a toothpick into the center of the cake. It should come out clean or with a few crumbs. If the toothpick has wet batter, bake it a bit longer. Keep an eye on it, as ovens can vary. Yes, it can be made a day in advance and stored properly. Let the cake cool completely, then wrap it tightly in plastic. Store it at room temperature. This way, the flavors can blend and deepen. This recipe mixes simple ingredients for a delicious pumpkin coffee cake. Start with wet and dry ingredients, then bake it to perfection. Remember, you can adjust flavors with spices or nuts. Aim for a soft texture by not overmixing. Enjoy it warm, with coffee or cream. For longer shelf life, store or freeze leftovers as needed. I'm excited for you to try this recipe, explore variations, and share with friends. Your baking journey will bring joy to many this season!

Pumpkin Streusel Coffee Cake

Savor the flavors of fall with this irresistible Pumpkin Streusel Coffee Cake recipe! This easy-to-follow guide will take you through creating a moist pumpkin cake topped with a crunchy streusel that’s perfect for breakfast or dessert. Discover tips for making it just right and delightful serving ideas that will impress your friends and family. Click through to explore the full recipe and indulge in this autumnal treat!
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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, packed

⅓ cup vegetable oil

2 large eggs, at room temperature

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, packed

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted and slightly cooled

½ cup chopped pecans or walnuts (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x9-inch square baking dish generously with butter or a non-stick cooking spray to ensure easy release after baking.

    In a large mixing bowl, add the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk, blend these ingredients together until the mixture becomes smooth and uniform in texture.

      In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this will ensure a tender cake.

        Pour the batter into the prepared cake pan, using a spatula to smooth the top evenly, so it bakes uniformly.

          Now, let’s prepare the streusel topping: In a medium-sized bowl, combine the rolled oats, all-purpose flour, brown sugar, and ground cinnamon. Pour the melted butter into this mixture and stir until the mixture resembles coarse crumbs. If you like, fold in the chopped nuts for added texture and nutty flavor.

            Evenly distribute the streusel topping over the pumpkin cake batter, ensuring it covers the entire surface for a delightful crunch.

              Bake the coffee cake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

                Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely, which will help avoid a soggy bottom.

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

                    - Presentation Tips: Serve your delicious pumpkin streusel coffee cake warm or at room temperature. For a touch of elegance, dust the top lightly with powdered sugar. This delightful treat pairs wonderfully with a cup of freshly brewed coffee or a dollop of whipped cream for added indulgence. Enjoy!