Happy First (Unofficial) Day of Fall! Even though it’s still blazing hot in the South, at this time of year my inner Northerner reminds me that it’s time to start embracing the autumn season. And, for me (and countless others), baking is a big part of the season. Pumpkins, apples … you know the drill.
My grandma used to make delicious pumpkin muffins. There would be these pockets of pumpkin in them, that didn’t tasty bread-y like a muffin, but instead tasted like little dollops of pumpkin pie baked right into the muffin. They were amazing and she was well known for that recipe. I’ve had in on my mind for a while to try to recreate that unique texture and thought I’d give it a whirl in a coffee cake. While it’s not exactly like her muffins, it’s definitely reminiscent and definitely delicious. I hope you love it!
Pumpkin Pie Streusel Coffee Cake
For the cake
For the pumpkin pie “dollops”
7.5 oz. (1/2 can) of pumpkin
2/3 cup sugar
2 tsp pumpkin pie spice
For the crumb topping
1/2 cup of butter
1 cup of flour
1/3 cup brown sugar
1/3 cup white sugar
1 tbsp pumpkin pie spice
Preheat oven to 350 degrees.
Start with the crumb topping. Soften butter and mix in sugars and spice. Add flour and mix until crumbly. Set aside in fridge or freezer so it slightly hardens prior to baking.
Next, make the cake batter. Beat the sour cream and eggs.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Now, move onto the pumpkin “dollops”. Beat eggs, sugar and pumpkin in another bowl.