Pumpkin Coffee Cake
It has pumpkin, spice, and everything nice for the best fall treat.
We’re in the middle of baking season right now, autumn, which means that one of my all-time favorite baking ingredients is abundant right now— of course that’s pumpkin! (Honestly, I really don’t think using it should be seasonal, considering you can get canned pumpkin all year long. So, here’s my encouragement to break the mold and make this recipe next May, too.) When you add pumpkin to any baked good, it gives you a beautiful, super-moist, and very tender crumb. This is true for everything from pumpkin chocolate chip cookies to all kinds of pumpkin breads, muffins, and cakes.
This Pumpkin Coffee Cake combines the best of both pumpkin and the fall flavors we crave— you get that lovely softness and slight vegetable flavor from the pumpkin, along with all of your favorite fall, warming spices. In addition, you get a really incredible play of textures. The cake is soft and pleasantly dense, just like every coffee cake should be. There’s a beautiful ribbon of a gooey brown sugar-cinnamon swirl in the middle. On top, you have a crunchy brown sugar and pumpkin spice streusel. And then, if you want to guild the Lilly, you can add a little bit of icing on top for some extra sweetness and crunch.
