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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup chopped pecans or walnuts - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 1/2 cup rolled oats I love this recipe because it uses simple and fresh ingredients. The pumpkin puree gives the cake a moist texture and earthy flavor. Mixing both all-purpose and whole wheat flour adds depth to the taste. For the streusel topping, I use oats and nuts. This mix adds crunch and richness. You can choose pecans or walnuts, depending on your taste. When you gather these ingredients, you create a cozy treat. If you want to see the full recipe, feel free to check out the recipe section. - Preheat the Oven: Preheat your oven to 350°F (175°C). - Prepare the Cake Pan: Grease a 9-inch round cake pan or line it with parchment paper. - Cream the Butter and Sugars: Combine softened butter, granulated, and brown sugar until light and fluffy. This step gives the cake a good base. - Incorporate Pumpkin and Eggs: Add pumpkin puree and eggs one at a time, mixing well after each. This makes the batter moist. - Combine Dry Ingredients: Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Mixing these dry items first keeps the cake light. - Mix Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture. Stir until just combined. Don’t overmix, or the cake may be dense. - Prepare and Layer the Streusel: Combine the streusel ingredients in a small bowl. Pour half of the batter into the pan, sprinkle half of the streusel, and then pour the rest of the batter. Finish with the remaining streusel. - Baking: Place the cake in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick. If it comes out clean, your cake is ready! For a detailed recipe, refer to the Full Recipe. Enjoy the process of making this delightful treat! - Don’t Overmix: Always mix until just combined for a fluffy cake. This keeps air in the batter. - Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better incorporation. This helps create a smooth batter. - Fresh Spices: Use freshly ground spices for a richer taste. Freshly ground cinnamon and nutmeg add warmth. - Room Temperature Pumpkin: Use room temperature pumpkin puree for a smoother batter. Cold pumpkin can make the mixture lumpy. - Check for Doneness: Use a toothpick to check for a clean center. Insert it in the middle; if it comes out clean, the cake is done. - Let It Cool: Cool the cake before slicing for cleaner pieces. If you cut it too soon, it may crumble. These tips can help you make the best Pumpkin Streusel Coffee Cake. For the complete method, check the Full Recipe! {{image_2}} - Gluten-Free Option: Replace wheat flour with a suitable gluten-free blend. This keeps the cake soft and tasty. - Sugar Alternatives: Try coconut sugar or maple syrup for a different sweetness profile. They also add unique flavors. - Add Chocolate Chips: Mix in semi-sweet or dark chocolate chips for added richness. They melt and create pockets of goodness. - Incorporate Dried Fruits: Raisins or cranberries can add a chewy texture. They bring a burst of flavor to each bite. - Serving Temperature: Serve warm or at room temperature, according to preference. Both ways taste great! - Pairing Ideas: Enjoy with whipped cream or a scoop of vanilla ice cream. These options elevate the experience. Try these variations to make your pumpkin streusel coffee cake unique and delightful. For the complete recipe, check the Full Recipe section. - Room Temperature: Store at room temperature for up to 2 days in an airtight container. - Refrigeration: Keep in the fridge for up to one week. You want to keep your Pumpkin Streusel Coffee Cake fresh. Storing it correctly helps maintain its soft texture and rich flavor. If you plan to eat it soon, just leave it on the counter. An airtight container works best to prevent it from drying out. If you have leftovers after two days, it’s best to move them to the fridge. This way, it stays tasty for up to a week. - Freezing Instructions: Wrap slices in plastic wrap and place in a freezer-safe container. - Thawing Method: Thaw overnight in the refrigerator before serving. Freezing is a great option if you want to save some cake for later. First, wrap each slice in plastic wrap. Then, place the slices in a freezer-safe container. This keeps the cake from freezer burn. When you’re ready to enjoy it, just take out a slice and let it thaw overnight in the fridge. It will taste almost as fresh as the day you baked it! - Oven Method: Reheat slices in a preheated oven at 350°F for about 10 minutes. - Microwave Method: Heat individual slices in the microwave for about 15-20 seconds. If you want to enjoy your cake warm, reheating is easy. For the oven, set it to 350°F and place the slices inside for about 10 minutes. This warms the cake evenly. If you’re in a hurry, use the microwave. Heat each slice for 15 to 20 seconds. Either way, you’ll have a delicious treat ready to enjoy again! Yes, fresh pumpkin can be used; make sure it’s pureed and cooked properly. Fresh pumpkin adds a nice flavor and texture. Just cut, steam, and blend it until smooth. Use the same amount as canned pumpkin in the recipe. Yes, using a gluten-free flour blend works well. You can find many good options at stores. Just ensure that the flour blend contains xanthan gum for best results. This will help the cake rise and hold together. Ensure the butter is melted and mixed in thoroughly for a crunchy texture. The melted butter helps bind the streusel. Mix it well with the flour and sugar until you see crumbs. This will give you that perfect crunch. Yes, it can be made a day in advance and stored properly. Let the cake cool completely first. Then wrap it in plastic wrap and store it in the fridge. This will keep it fresh and tasty. Coffee, tea, or a warm spiced chai are excellent choices. The warm flavors of these drinks match perfectly with the pumpkin taste. Try pairing it with your favorite drink for a cozy treat. *Note: Full Recipe for Pumpkin Streusel Coffee Cake is included within the Ingredients and Step-by-Step Instructions sections.* This blog post covers how to make a delightful Pumpkin Streusel Coffee Cake. We explored the key ingredients, step-by-step instructions, and handy tips for success. You learned various ways to customize the recipe and how to store leftovers. Embrace this recipe for its rich flavors and simple steps. Whether you share it with friends or enjoy it alone, this cake brings comfort and joy. Happy baking!

Pumpkin Streusel Coffee Cake

Indulge in the rich flavors of Pumpkin Streusel Coffee Cake, a perfect treat for fall! This easy-to-follow recipe combines pumpkin puree, warm spices, and a crunchy streusel topping for a delicious dessert or snack. With just a few simple ingredients and 1 hour of your time, you can create a delightful cake that pairs beautifully with your favorite coffee. Click to explore the full recipe and discover how to make this cozy cake that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 cup pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped pecans or walnuts

Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/2 cup rolled oats

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

    Make the Batter: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the pumpkin puree and mix well.

      Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chopped nuts at this stage.

            Prepare the Streusel: In a small bowl, combine the flour, brown sugar, cinnamon, melted butter, and rolled oats. Mix until crumbly.

              Pour Batter into Pan: Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish with the remaining streusel.

                Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool and Serve: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 20 mins | Total Time: 1 hr | Servings: 8-10

                      - Presentation Tips: Serve slices warm or at room temperature with a dusting of powdered sugar on top. Pair it with a hot cup of coffee for a delightful experience!