Pumpkin Streusel Coffee Cake Delightful and Simple Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1 cup canned pumpkin puree
• 0.5 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup all-purpose flour
• 0.5 cup rolled oats
• 0.25 cup brown sugar, packed
• 0.5 teaspoon ground cinnamon
• 0.25 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal.
2. In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. To make the streusel topping, combine the flour, oats, brown sugar, and cinnamon in a mixing bowl. Stir in the melted butter until the mixture resembles coarse crumbs.
7. Sprinkle the streusel evenly over the pumpkin batter in the pan.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.