Pumpkin muffins, pumpkin bread and pumpkin cookies with chocolate chips. I make these every year. I just picked up a new recipe at a local state park that was having a pumpkin hunt. I haven’t tried it yet but I will be making it soon.
Pumpkin Streusel Coffeecake
Streusel Topping:
½ cup all-purpose flout
¼ cup brown sugar
1½ tsp. ground cinnamon
3 tbsp.butter
½ cup coarsely chopped nuts
Coffee cake:
2 cups all-purpose flour
2 tsp. baking powder
1½ tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
1 cup butter, softened
1 cup sugar
2 large eggs
1 cup pure pumpkin
1 tsp. vanilla extract
Preheat over to 350F. Grease and flour 9 inch round cake pan.
For streusel topping: Combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.
For coffeecake: Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
Spoon half of batter into prepared cake pan. Sprinkle ¾ cup streusel topping over batter. Spoon remaining batter evenly over streusel topping. Sprinkle with remaining streusel topping. Bake for 45 to 50 minutes. Cool in pan for 10 minutes. Remove to wire rack to cool completely.
Dairy Queen has a pumpkin pie blizzard that is to die for. The ice cream is delicious and it has bits of vanilla wafers mixed in. I will be buying one of these later this afternoon. Can’t wait!