Q: Can I use fresh pumpkin instead of canned?

A: Yes, you can use fresh pumpkin, but make sure it’s well-pureed and properly cooked.

Q: How do I know when my cake is done?

A: Your Pumpkin Coffee Cake is done when a toothpick comes out clean from the center.

A: Absolutely! Feel free to include nutmeg, ginger, or even cardamom for a unique twist.

A: Keep leftover cake in an airtight container at room temperature or refrigerate it for longer freshness.

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Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and pumpkin spice.
In another bowl, cream the softened butter, then mix in the pumpkin, eggs, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in chopped walnuts if using.
Pour the batter into the prepared baking pan.
For the streusel, mix flour, brown sugar, cold butter, and cinnamon until crumbly. Sprinkle over the batter.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let cool before slicing and serving.

Ensure your butter is softened for easy creaming. Don’t overmix the batter to keep the cake tender.