Pumpkin Coffee Cake

This is a cake perfect for fall season with a cup of black coffee. I compared two pumpkin cake recipe from Sally's and Mom's timeout and decided to follow Sally's because it is egg-free.

Ingredients

CRUMB-TOPPING

All-purpose flour - 1/2 cup
Light or dark brown sugar - 1/2 cup, packed
Ground cinnamon - 1 and 1/2 tsp
Unsalted butter - 1/4 cup, cold 

PUMPKIN COFFEE CAKE

All-purpose flour - 2 cups

Baking soda - 1 tsp

Baking powder - 1/2 tsp
Salt - 1/2 tsp
Pumpkin pie spice power - 2 and 1/2 tsp
Pumpkin puree - 1 cup
Light or dark brown sugar - 1/2 cup, packed 
canola or vegetable oil - 1/2 cup

Pure maple syrup - 1/4 cup
Milk - 1/4 cup

Steps

1. Preheat the oven to 350°F. Grease a 9-inch square baking pan with nonstick spray. Set aside.
2. Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
3. Whisk the flour, baking soda, baking powder, salt, pumpkin piespice together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing the batter. Batter will be very thick. 

4. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.

5. Bake the cake for 30-35 minutes, or until the toothpick inserted in the center comes out clean.

Note: 

Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days. The cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.