Pumpkin Coffee Cake!!

Here is another yummy Fall treat! Wanting to find more things to do with pumpkin, I found this coffee cake recipe. It is quite tasty! I doubled this recipe for it only makes 9 servings. I also made extra topping (or studdle) part for it's what makes the cake to me! =) I served it still warm with coffee! MMmmmmm!

FROM: Taste of Home:
SERVINGS: 9
CATEGORY: Dessert
TIME: 20mins prep / 35 min bake time/ cooling
TOTAL TIME: Approx 1 hr 10 mins.


INGREDIENTS:
1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

TOPPING:
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

DIRECTIONS:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Be careful to not over cook or cake will turn out dry. Cool on a wire rack. Yield: 9 servings.

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