Pumpkin Coffee Cake with Streusel Topping

Hey you guys! Today I wanted to reshare a recipe from last year because it is pumpkin season and also because I'm out of state, so what better time to revive a delicious post??

This coffee cake is amazing. Pumpkiny, cinnamony, crunchy and soft all at the same time. You won't regret making this!

Pumpkin Coffee Cake with Streusel Topping
Recipe courtesy of Simple Gourmet Cooking

For the Cake
1/2 cup unsalted butter, softened
1 1/2 cups sugar
15 ounces pumpkin puree
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons pumpkin pie spice {I think I might only do 1 tbsp next time, but my mom loved it as it was}
1/2 teaspoon kosher salt

For the Streusel Topping:
1/4 cup flour
1/4  cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped (optional)

Preheat the oven to 350 degrees.  Grease a 9x9 inch cake pan.  Set aside.

Prepare the streusel:
In a small bowl, combine all streusel ingredients (flour through walnuts).  Set aside.

Prepare the cake:
In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt.  Set aside.

In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined.  Add the pumpkin puree and eggs; mix thoroughly.  Add in the flour mixture and mix until incorporated. 

Pour the batter into the prepared cake pan. Sprinkle the streusel over the cake batter.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.