Pumpkin Coffee Cake with Maple Glaze

bakerbynature.com

Elle W

subheading: For the Crumb Topping:

1 cup (120g) all-purpose flour

½ cup (57g) pecans roughly chopped

½ cup (106g) light brown sugar packed

¼ teaspoon salt

½ cup (113g) unsalted butter melted

subheading: For the Filling:

⅓ cup (71g) light brown sugar packed

½ teaspoon ground cinnamon

1 teaspoon unsweetened cocoa powder regular or Dutch-process (both work fine!)

subheading: For the Cake:

⅔ cup (151ml) oil vegetable or canola

½ cup (113g) full-fat sour cream room temperature

2 and ½ Tablespoons (35ml) regular molasses not the blackstrap variety

2 large eggs room temperature, lightly beaten

2 teaspoons vanilla extract

1 cup (213g) light brown sugar packed

1 and ¼ cups (312g) pumpkin puree not pumpkin pie filling

1 and ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 cups (240g) all-purpose flour

subheading: For the Glaze:

½ cup (57g) confectioners' sugar sifted

2 Tablespoons (28ml) pure maple syrup not pancake syrup

½ Tablespoon (7ml) milk

1 teaspoon vanilla extract

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