Pumpkin Coffee Cake- Moist coffee cake loaded with pumpkin and topped with a streusel topping, chopped pecans and powdered sugar glaze.

October = Pumpkin season overload 🎃

Remember: This is just the food blogging world. In the real world, eat pumpkin whenever you want.

Today, it’s coffee cake. It’s loaded with pumpkin, filled with brown sugar-cinnamon filling, topped with streusel and a powdered sugar glaze. Plus, pecans…if you wish. They are totally optional.

The Ingredients List:

• Pumpkin
• Flour + Salt+Baking Powder
• Ground cinnamon+ Nutmeg
• Sugar ( brown and white)
• Butter
• Eggs
• Milk
• Powdered sugar
• Chopped pecans (optional)

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Notes:

• Pecans are optional. You can either add them to your streusel mixture of just sprinkle the top of the coffee cake before serving.
• Be sure to use pumpkin puree, not pumpkin pie filling.

How to Make Pumpkin Coffee Cake:

First, mix your batter. Remember not to over mix your batter. This will give your cake a nice light texture. Over mixing can give you a dense cake.

Take half your batter. (Half..not all!) and spread it into the pan. Top that with the filling ingredients. Then, spread on the rest of the batter.

Sprinkle the top with your streusel mixture. Then, bake!

Once it’s baked completely, let it sit for 15-20 minutes before removing from the pan. Then, drizzle on the powdered sugar glaze.

linking up and weekend potluck