Pumpkin Coffee Cake

Ingredients

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated 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 cup canola (or vegetable) oil
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1 cup, packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup, room temperature unsalted butter
• 1 cup confectioners’ sugar
• 1 tbsp maple syrup
• 1 tbsp milk
• 1 tsp vanilla extract
• pinch salt

Instructions

1. Preheat oven to 350°F and line a 9 x 9-inch pan with parchment paper. Set aside.
2. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
3. Make a well in the center of your dry ingredients. Pour in eggs, pumpkin puree, milk, oil, and vanilla, Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
4. Pour the batter into your prepared pan and set aside to make the topping.
5. In a large bowl (you can use the same dirty bowl if you’re lazy like me). Mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter, cut in the butter until the mixture starts to clump together. Pour the crumble on top of the pumpkin batter, spreading out evenly to the edges.
6. Bake for 30-40 minutes, or until a knife inserted in the center of the pan comes out clean. Allow to cool.
7. While the cake cools, make the vanilla glaze. In a medium bowl combine the confectioners’ sugar, maple syrup, milk, vanilla, salt. Whisk to combine. If the icing is too thick, add a little bit more milk; if it’s too thin add some more confectioners’ sugar.
8. Once the cake is cool, drizzle with icing, slice into 16 pieces and serve!