Pumpkin Coffee Cake

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This Pumpkin Coffee Cake has everything you love about fall. Moist pumpkin cake, warm & cozy spices, a crumbly cinnamon streusel topping, and a sweet maple drizzle.

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It's the perfect excuse to eat cake for breakfast!

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To make, combine the flour, sugar, pumpkin pie spice, and salt.

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Cut in the cold butter until small crumbs form.

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Place in the fridge.

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Whisk together the flour, sugars, baking powder, baking soda, salt, and pumpkin pie spice.

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In another bowl, whisk together the oil, egg, pumpkin, sour cream, milk, and vanilla.

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Add the wet ingredients into the dry, and fold just until combined.

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Spoon half of the batter into the prepared pan, carefully spreading out evenly.

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Add about half of the crumble filling on top of that.

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Then add the remaining batter.

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Scatter the remaining streusel on top.

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Bake for ~35-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

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Whisk together the powdered sugar, maple syrup, and milk until smooth.

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Drizzle over the cake (it can still be slightly warm, mmm)

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Cut into squares and serve warm or at room temperature and enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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