Pumpkin Streusel Coffee Cake with Browned Butter Icing

Do you love pumpkin recipes? 

If you do, you'll love this Pumpkin Streusel Coffee Cake 

with Browned Butter Icing!   

I love recipes that look like they took forever to make, but are really quite easy.  Don't you?  This has all the presentation beauty of a challenging recipe, but it was easy to pull together.  I had all of the ingredients on hand, and it was a hit with parents and kiddos alike!

The recipe is from My Sweet Savannah and I pretty much followed it, just changing a couple of things {like I always put the streusel in the bottom of my bundt pan so I just flip it once & it's baked down into the top of the cake more rather than sprinkled on top}.  I found this delicious recipe while browsing on Pinterest one day recently and I knew it had to make it's way into our home/oven/bellies as soon as possible... and I'm so glad I did.

Ingredients
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

 
Streusel Topping

1/4 cup flour

1/4 cup sugar

1/4 cup light brown sugar, packed

2 tablespoons butter, melted

1/2 teaspoon of cinnamon

1/3 cup chopped walnuts {I didn't have any so I skipped this ingredient}
 
Browned Butter Icing 
1 1/2 T butter 
1 1/2 cups powdered sugar
 milk

Preheat the oven to 350°F. Spray the inside of a bundt pan with nonstick spray; set aside. In the bowl of a stand mixer, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly.   In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.  Add the flour mixture to the pumpkin mixture.  Mix on medium speed until combined. Set aside.  Prepare the streusel topping- In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel in the bottom of prepared pan. Pour the batter into the prepared pan.  Bake for 50 or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert onto a cake plate & drizzle Browned Butter Icing over the top.  Cool completely.  Cover and store at room temperature.

If you like pumpkin recipes, check out all of the pumpkin recipes I've been gathering so far this Fall on my "Pretty Please with Pumpkin" board on Pinterest!  It's filling up with some fabulous looking recipes, including my Pumpkin Cream Cheese Filled Muffins.  

I hope you have a wonderful week! xoxo

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