Pumpkin Coffee Cake

pumpkin coffee cake / cozy, moist pumpkin coffee cake with warm fall spices. I am loving all things pumpkin spice and cozy this fall. This coffee cake is pretty quick to mix together, and perfect for an easy dessert or sweet breakfast!

Ingredients:

Ingredients for pumpkin cake:
– 1 and 1/2 cups all purpose flour
– 3/4 cup white sugar
– 1 tsp baking soda
– 1/4 tsp baking powder
– 3/4 tsp salt
– 2 tsp cinnamon
– 1 tsp ground nutmeg
– 1/2 tsp cloves
– 2 eggs
– 1 cup pumpkin puree
– 1/3 cup milk
– 1/2 vegetable oil
– 1 tsp vanilla
– 1/2 cup dark chocolate chips

Ingredients for the topping:
– 1 cup all purpose flour
– 1 cup dark brown sugar
– 1 tsp cinnamon
– 1/4 tsp salt
– 1/2 cup unsalted butter
– 1/3 cup pumpkin seeds

Ingredients for the maple glaze:
– 1 cup confectioners sugar
– 1 tbsp maple syrup
– 1 tbsp milk
– 1 tsp vanilla extract
– pinch of salt

Instructions:

Preheat oven to 350F, line 9×9 inch baking pan with parchment paper
Mix together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and ground clove for the pumpkin cake
In a separate bowl mix together the eggs, pumpkin puree, milk, vegetable oil, and vanilla
Fold in the dry ingredients then add the chocolate chips and continue folding until combined
Pour the batter into the baking pan
In a separate bowl mix together the flour, brown sugar, cinnamon, nutmeg, and salt for the topping. cube up the butter and add to the dry ingredients. crumble with your hands until it clumps together
Add the crumble topping onto the pumpkin cake batter. sprinkle pumpkin seeds on top
Bake for 30-40 minutes until cooked all the way through
Remove from oven and allow to cool
Make the maple glaze by combining the confectioners sugar, maple syrup, milk, vanilla extract, and pinch of salt. drizzle the maple glaze on top the cake. Enjoy!