Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze

• Vegetarian

• Produce

  • 1 1/2 cups Pumpkin

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 7/8 cup Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 2 7/8 cups Flour
  • 1 pinch Nutmeg and ground cloves
  • 1 1/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 6 tbsp White sugar

• Dairy

  • 1/2 cup Butter, salted
  • 5 tbsp Butter

Found on pinchofyum.com

Description

Ingredients

• ½ cup salted butter, almost melted
• ½ cup packed brown sugar
• 1½ cups pumpkin
• 3 large eggs
• 2½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon each cinnamon, ground ginger, allspice
• a pinch of nutmeg and ground cloves
• 6 tablespoons flour
• 6 tablespoons white sugar
• 6 tablespoons packed brown sugar
• ½ teaspoon cinnamon
• 3 tablespoons butter, melted
• 2 tablespoons butter
• 1¼ cup powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons maple syrup

Directions

• Preheat the oven to 350 degrees. Grease a square baking dish (see notes) with nonstick cooking spray or butter.
• With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour into the prepared baking dish.
• To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms. Sprinkle over the top of the cake.
• Bake for 45 minutes - a little longer if the middle isnt quite set. The cake should be firm and puffy as pictured.
• For the topping, melt the butter in a small saucepan. Add the powdered sugar and stir it up - the butter will awkwardly soak into the sugar and thats okay. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat. If you need to, add a tiny bit more liquid to thin it out. When its smooth, drizzle over the cake.