I know the food blogosphere is overflowing right now with pumpkin recipes (scones, cupcakes, and soup) but when I saw this recipe, it immediately went on my "Must-Bake-Now" list.  Warm and spicy, super moist from the pumpkin and applesauce, and with a yummy crumbly topping.  I brought this to my office this morning and it was gone in a flash.

Pumpkin Crumb Coffee Cake
adapted from Noble Pig and All You

Topping:
1 cup flour
1/2 cup dark brown sugar, packed
pinch of salt
1 1/2 teaspoons cinnamon
6 tablespoons cold butter, cut into pieces

Cake:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-ounce can pure pumpkin (not pie filling)
1 teaspoon vanilla
1 1/2 cups sugar
1/2 cup dark brown sugar, packed
2 eggs, lightly beaten

Make the topping:  combine flour, dark brown sugar, pinch of salt and cinnamon in medium bowl.  Add cold butter and combine until crumbly.  Put in refrigerator until cake batter is ready.

Preheat oven to 350 degrees.  Grease a 9" x 13" pan.

In bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Set aside.

In large bowl, combine oil, applesauce, pumpkin, vanilla, sugar, and dark brown sugar.  Whisk together.

Add eggs and whisk to combine.

Stir flour mixture into pumpkin mixture just until combined.

Pour batter into prepared pan and sprinkle with the topping.  (The next time I make this, I will probably sprinkle a layer of topping in the middle of the cake as well...it was so good!)

Bake 45-50 minutes, or until toothpick inserted in center comes out clean.  Let cool 20 minutes before cutting.