I love autumn! It is still a sweltering 80 degrees Fahrenheit here and I am missing the brisk air and wondrous colors of the north. Still, though, it is fall and the time for baking with pumpkin. Usually I’ll make pumpkin bread or pumpkin cheesecake, but today I decided to try something new.
It was delicious! I found a recipe on Libby’s website, http://www.verybestbaking.com/recipes/107064/Pumpkin-Streusel-Coffeecake/detail.aspx, and gave it a whirl. Because I love it, I switched pumpkin pie spice for the cinnamon called for in the recipe. I only wish I had whip cream to go with it, or maybe a powdered sugar glaze.
It was moist, yet crumbly as all coffeecakes should be. I think it was closer to the texture of a regular cake; it was melt in your mouth wonderful. The little crunchy pieces of streusel were amazing. It’s taking every ounce of willpower for me not to go and get another piece and make myself miserable. I believe this recipe is going to be added to our family’s pumpkin recipes.