Pumpkin Coffee Cake w/ Crumb Topping

 Pumpkin Coffee Cake w/ Crumb Topping

Ingredients

Crumb Topping

• 1/ 2 cup all purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 tsp cinnamon
• 1/4 cup unsalted butter, cold

Pumpkin Coffee Cake

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pumpkin puree
• 1/2 cup packed light brown sugar
• 1/2 cup oil
• 1/4 cup maple syrup
• 1/4 cup milk

Instructions

1. Preheat the oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick spray. Set aside. 
2. Make the crumb topping: in a large medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a fork. Mix to create clumps and crumbs. Set aside.
3. Make the cake: whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. 
4. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until well combined. 
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over mixing the batter.
6. Pour the batter into the prepared baking pan. Spread to make an even surface. 
7. Pour the crumb topping evenly on top and gently press them down into the batter.
8. Bake the cake for 30-35 minutes.