Brown Butter Pumpkin Coffee Cake

Ingredients

• 0.75 cup Unsalted butter (browned and cooled)
• 1 cup Pumpkin puree
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar (packed)
• 2 Large eggs (room temperature)
• 1 tsp Vanilla extract
• 2 cup All-purpose flour
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 2 tsp Pumpkin pie spice
• 0.5 tsp Salt

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

2. 2

   In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a deep golden brown and smells nutty. Remove from heat immediately and let it cool.

3. 3

   In a large mixing bowl, whisk together the cooled browned butter, pumpkin puree, granulated sugar, and brown sugar until well combined.

4. 4

   Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

5. 5

   In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.

6. 6

   Gradually add the dry ingredients to the wet ingredients, folding gently until just combined; do not overmix.

7. 7

   Spread the batter evenly into the prepared baking pan.

8. 8

   If desired, top with a streusel topping made of flour, brown sugar, and butter.

9. 9

   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

Notes

For the best flavor, ensure the browned butter has cooled slightly before adding it to the sugars so it doesn't scramble the eggs. You can add a simple maple glaze or extra cinnamon to the streusel for more depth.

Nutrition per serving

• dessert
• breakfast
• pumpkin
• baking
• fall
• autumn
• coffee cake