I’m going to officially designate this fall as the autumn of pumpkin spice everything. Seriously you can’t walk 2 feet without tripping over a pumpkin spice latte or pumpkin spice bagel or pumpkin spice everything. I thought we were immune to the PS craze until I noticed a growing pile of receipts in the console of my car. I took a quick glance and noticed the top one was for a pumpkin spice latte. So was the one underneath, and the one under that. Closer examination revealed that they were all for pumpkin spice lattes and they were all consecutive days. Apparently my husband is a fan.
Well we have a fancy pants espresso machine, so I mixed up some pumpkin spice, and started sending him out the door with a to go cup… those coffee shop lattes are pricey! Then I decided to use the extra spice in a few other recipes. I also had a HUGE pumpkin that I bought for Halloween. Huge, that picture doesn’t do it justice, notice the loaf of bread to the right, that may give you more perspective. Huge. So I broke out my biggest knife (yowza!) and hacked that puppy up and roasted it to turn some of it into a streusel topped coffee cake infused with that delicious pumpkin spice mix. Don’t worry if you don’t have a ginormica pumpkin to hack up, you can always use a can, OR my preferred method of just roasting up a butternut squash and using that, it’s sweet and delicious.
Pumpkin Spice Coffee Cake
For the streusel topping:
2/3 cup all-purpose or whole wheat flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into small chunks
For the cake:
1 cup white whole wheat or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice (alternatively you can use 1 Tb pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and allspice)
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin or squash puree (not pumpkin pie filling)
Preheat your oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan.
To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 a pastry cutter or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs the size of peas.
To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice (or pumpkin pie spice) and salt. With a mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula. Add in the vanilla extract. Add the pumpkin puree and mix until combined. Add in the flour mixture.
Pour the batter into the prepared pan. Top with the streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack. Try to wait until it’s cool to dig in!
What to do with the pumpkin seeds? Try this!