Brown Butter Pumpkin Streusel Coffee Cake

 This kid and adult approved Brown Butter Pumpkin Streusel Coffee Cake is the perfect breakfast to wake up to in the fall.  It would also be perfect for Thanksgiving morning. 

 

 

1/2 c. butter

1 c. brown sugar

1 c. canned pumpkin puree

2 eggs

1 t. vanilla

2 t. pumpkin pie spice

2 t. baking powder

1/2 t. salt

1 1/2 c. flour

 

Streusel topping:

1/2 c. quick oats

1/4 c. brown sugar

1/4 c. flour

2 T. butter, melted

1/4 c. mini chocolate chips

1/2 c. toffee chips

 

Place the butter in a skillet.  Heat over medium heat until melted.  Keep stirring while it bubbles, foams and turns brown.  It will take about 5 minutes.

 

 

Set aside to cool slightly. 

 

Beat the cooled butter with the brown sugar until it looks like sand.  Add the eggs, pumpkin and vanilla and beat again.  Sift together the pumpkin pie spice, baking powder, salt and flour.  Slowly stir into the butter mixture.  Do not over mix.  Stir together all the topping ingredients.  Stir half of the topping into your cake batter.  Spread the cake batter in a greased 9x13 pan.  Sprinkle the rest of the topping over the top.  Bake at 350* for 25 minutes.  Let cool a little bit.  Cut into squares and serve slightly warm.  Store the cake sealed and on the counter.  Makes 24 squares.