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Pumpkin Streusel Coffee Cake

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Pumpkin Streusel Coffee Cake

Directions

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Ingredients :

  • nonstick cooking spray
  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons cold unsalted butter
  • cut into small cubes
  • 1 (15.25 ounce) package yellow cake mix
  • 4 tablespoons unsalted butter
  • softened
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree (such as Libby’s®)
  • 1 teaspoon ground cinnamon
  • ½ cup coarsely chopped pecans
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch pan with cooking spray and set aside.
  • Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
  • Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
  • Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
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