Delicious Pumpkin Coffee Cake

This recipe comes produces a large amount of coffee cakes or muffins.... freezing these should not be any problem....a very moist, very delicious coffee cake that will stay fresh for days. (makes 3-doz muffins)

• Ready In: 1 hr 15 mins
• Serves: 36
• Yields: 4 loaf cakes

Ingredients

• 5  cups flour
• 1 1⁄4 cups sugar
• 5  tablespoons baking powder
• 1  teaspoon baking soda
• 2  teaspoons salt
• 2  teaspoons pumpkin pie spice
• 7  eggs
• 3  cups pumpkin puree
• 1  cup canola oil

• CRUMB TOPPING

• 1  cup butter, softened
• 1⁄3 cup sugar
• 2⁄3 cup brown sugar, packed
• 1  pinch salt
• 1  teaspoon cinnamon
• 4  cups flour

Directions

1. Set oven to 375 degrees.
2. Grease 4 loaf pans or 3 doz muffin tins.
3. For Crumb topping, mix all ingredients until crumbly; set aside.
4. For coffee cake; mix together all dry ingredients.
5. Mix together eggs, pumpkin puree and Canola oil.
6. By hand, combine dry with wet ingredients, until well combined.
7. Pour mixture into prepared baking loaf pans.
8. Sprinkle with crumb topping (as much as you want).
9. Bake for approx 50 mins, or until coffee cake is done.
10. For muffins; separate the batter evenly into paper-lined muffin tins, top with crumb topping.
11. Bake for approx 20-22 mins.
12. Note: this coffee cake can be baked in any size baking pan that you have on hand.