Pumpkin Coffee Cake

Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the prepared baking pan, spreading it evenly.

For the streusel topping, combine the flour, brown sugar, and cinnamon in a bowl. Pour in the melted butter and mix until the topping is crumbly.

Sprinkle the streusel topping evenly over the cake batter.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes