I wanted a coffee cake, but I also wanted some thing a little more seasonal, and so I birthed this little recipe. It’s great to use your leftover pumpkin in, or you can take advantage of all the pumpkin your local grocery store has most likely marked down since it is after the Thanksgiving holiday.

What you need:

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1.5 cups sugar
• 1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
• 2 large eggs
• 1 15-ounce can 100% pure pumpkin (I use Libby’s)

I begin by heating my oven to 350 degrees, and greasing a pan with some butter. I used a 9×13 dish. In a bowl, I mix all the DRY ingredients together [flour, salt, powder, soda, and spices… NOT sugar]. In a mixer, on medium speed, I mix softened butter with the sugar until beat together. I add the eggs to the mixer one by one, then I add the can of pumpkin. The texture of this mix will be some what chunky, that’s fine. Add half of your flour mixture to the electric mixer. Once it’s blended, add the other half of the flour and stir until completely mixed. Pour into the baking dish and set aside.

Crumb topping:

• 1 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 tsp salt
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 stick COLD butter, cut into cubes 
• 1/4 c. oats
• 1 and 1/4 cups of flour

Combine all the ingredients in an electric mixer, until the cubes of butter have broken down into smaller balls, and all the cinnamon sugar is sticking. Sprinkle this mixture on top of your UNBAKED pumpkin cake, slightly pressing the sugar into the batter. Bake the entire cake for 60 minutes. Enjoy!