Pumpkin Coffee Cake

2 eggs, beaten

1 c. sugar

1 c. pure pumpkin, not pie filling

1/2 c. oil

4-5 t. pumpkin pie spice

1-2 t. vanilla

1 c. SR flour

1/2 c. pumpkin spice chips

chopped pecans, optional

Crumble Topping

3/4 c. SR flour

1/4 c. sugar

1/4 c. light brown sugar, packed

6 T. butter, melted

Glaze

3/4 c. confectioner's sugar

2-3 T. milk

1/4 c. toffee bits

Preheat oven to 350. Spray 8x8 pan. In a large bowl, add eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, & flour. Do not overmix. Fold in pumpkin spice chips. Pour into sprayed pan and smooth out. In a medium bowl, add flour & sugars. Stir with a fork only. Stir in melted butter. Mix and fluff with fork to combine until small pebbles form.  If it seems too moist add 2-3 T. flour to dry it. Evenly sprinkle the crumble topping over the cake and bake for 45-50 minutes, until cake is done and toothpick inserted comes out clean. Set on wire rack and cool for 30 minutes. In a small bowl, combine confectioner's sugar and milk. Drizzle over cooled cake and top with toffee bits. Yummy!

*Recipe may be doubled for 9x13 dish.

Pictures: 1) cake batter 2) cake with crumble topping ready to be baked 3) baked cake, cooling 4) coffee cake with glaze and toffee bits 5) ready to eat