Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake 
Ingredients 
For the Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 large eggs
1 tsp vanilla extract
For the Streusel Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Instructions 
For the Cake:

Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the Batter:
Pour the pumpkin batter into the prepared baking pan and spread it out evenly.
For the Streusel Topping:
Make the Streusel:
In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Mix in the chopped pecans, if using.
Add the Streusel:
Sprinkle the streusel topping evenly over the cake batter.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 15 minutes before slicing.
Serve:
Serve the Pumpkin Streusel Coffee Cake warm, with a cup of coffee or tea. It’s perfect for breakfast, brunch, or a cozy afternoon treat.
Prep Time: 15 minutes | Baking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 9 servings