This is what is looks like before adding the streusel.
Finally, here is the Pumpkin Coffee Cake Recipe I promised! This one is just a little more involved then the pumpkin bars I previous posted, but well worth it, if you like pumpkin! You might want to read the entire recipe thru before starting and have all your supplies on hand, makes it easier!
Pumpkin Coffee Cake:
Wet Batter: 1/2 cup butter 3/4 cup sugar 1 tsp vanilla 3 eggs Cream butter, 3/4 cups sugar and vanilla in mixer bowl. Add 3 eggs beating well.
Dry Batter: 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 cup sour cream Combine flour, baking powder and soda. Add dry ingredients to wet batter alternately with sour cream.
Filling: 1 3/4 cup pumpkin (solid pack 16 oz) 1 slightly beaten egg 1/3 cup sugar 1 tsp pumpkin pie spice
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
Spoon half of batter mixture into 13" x 9" pan, spreading to corners.
Streusel: Cut 1 cup firmly packed brown sugar, 1/3 cup butter, 2 tsp cinnamon together until mixed (will be crumbly), add 1 cup chopped nuts (walnuts or pecans). Spread 1/2 of streusel mixture over batter.
Spread pumpkin filling mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in a 325 degree oven for 50 to 60 minutes, or until toothpick comes out clean. I keep mine refridgerated after cooling. Enjoy!!