Pumpkin Coffee Cake with Peanut Butter Streusel
Welcome fall with this easy Butterscotch Pumpkin Coffee Cake with Peanut Butter Streusel! The cake is so moist and the crunchy topping is out of this world!
- 1/2 cup unsalted butter (softened)
- 1 1/2 cup granulated sugar
- 15oz pumpkin puree
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cups milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/4 cups all purpose flour
- 1 cup butterscotch chips
- 2 tablespoons oil
- 1/4 cup creamy peanut butter (melted)
- 3/4 cups brown sugar
- 3/4 cups oats
- 1 teaspoon cinnamon
|In a large mixing bowl, cream the butter and sugar. Add the pumpkin a eggs, one at a time, and mix well. Mix in vanilla, salt, baking soda, baking powder, and half of the flour mixing until well combined. Mix in milk. Mix in remaining flour just until combined. Stir in butterscotch chips. |
Pour into greased 9x13" baking pan. Set aside.
|In a small bowl stir together topping ingredients. Sprinkle evenly over the cake batter. |
Bake at 350* for 35-40 minutes.
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