Filled with autumn spices and flavorful pumpkin, this easy pumpkin coffee cake is a winner for the breakfast table. The streusel topping makes it even better.
Preheat oven to 350°F. Coat a 9x9-inch baking pan with nonstick spray or butter. Set aside.
In a bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves.
In a large bowl, combine pumpkin, brown sugar, sour cream, eggs, and vanilla until mixed and smooth. Add dry ingredients and stir just until fully combined. Spread into prepared pan.
To make the topping, in a small bowl combine flour, brown sugar, pecans, and cinnamon until evenly mixed. Add melted butter and stir together using a fork, until mixture is crumbly and resembles wet sand.
Sprinkle topping evenly over the batter. Place pan in the oven and bake for 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean.