This Pumpkin Coffee Cake with Streusel and Pepitas features a dense, moist cake, topped with a sugar crumb topping dotted with salty pepitas. It promises to be a winner at your house!
In the bowl of a food processor, combine the flour, brown sugar, and butter. Pulse until coarse crumbs form. Remove 1 cup mixture and set it aside.
Add the baking powder, salt, cinnamon, egg, pumpkin, and milk to the remaining flour mixture. Blend until smooth.
In a small mixing bowl combine the reserved crumb mixture and the pepitas. Sprinkle this crumb topping over the batter.
Spray a 9-inch round baking pan (I used a spring form for prettier serving) with nonstick cooking spray. Line with parchment if desired. Pour the batter into the prepared pan.
Bake the coffeecake for 40 minutes or until a tester comes out clean. Cool slightly before serving. Serve warm or at room temperature.
Notes
Promptly store leftovers in an airtight container, for up to 3 days.Nutritional values are approximate and based on 1/12 the cake.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the flour and sugar into the bag. Measure out baking soda, salt, and cinnamon into a smaller bag. Measure out the pipits into a third bag. Seal and store the bags together until ready to use.Variations: rolled oats or chopped nuts can be substituted for the pepitas in the streusel topping.Substitutions: If you don't have whole wheat pastry flour, you can use all-purpose as a replacement.