Pumpkin Coffee Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 1/2 cup powdered sugar for glaze

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the pumpkin puree, milk, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared baking pan, spreading it evenly.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, drizzle with a glaze made from powdered sugar and a little milk, if desired.