Pumpkin Coffee Cake with Brown Butter Icing

I finally gave in to my pumpkin craving! Curse all of you other bloggers for posting delicious pumpkin things so early, it does things to a girl's ego.

So I went on a mission to find canned pumpkin (because I'm actually kind of a snob and roast my own for purees during the holidays).I thought finding pumpkin would be pretty easy, because I think canned pumpkin has like a 5 year shelf life or something. I went to TWO local grocery stores and they tell me

"We don't have any pumpkin because there was like, a shortage or something..."

What!? A shortage or something? You've got to be kidding.

So yes, I traveled 20 minutes to Target to get pumpkin because...

They weren't like having a shortage or something.

For the Coffee Cake:
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 Tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

Streusel:
1/2 cup flour
1/2 cup sugar
1/2 cup light brown sugar, packed
1 teaspoon cinnamon
4 Tablespoons butter, melted
2/3 cup chopped walnuts

Preheat your oven to 350 degrees. Grease the inside of a tube pan, bundt pan,  8x11 baking dish or 2 8 inch pie pans (the choice is yours!)
In your stand mixer, combine the butter and sugar on medium speed until fluffy and light in color. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon and spices. Add the flour mixture to the pumpkin mixture and mix on low speed, then medium speed until combined. Pour the batter into your prepared pan.
Combine the Streusel ingredients in a medium bowl and sprinkle over the cake batter.
Bake the cake for 50-55 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.

Brown butter icing:
1 1/2 Tablespoons butter
1 1/2 cups powdered sugar
whole milk

Place your butter in a microwave safe bowl and melt until browned and fragrant (about 3-4 minutes). Check the butter often. Pour the butter into the powdered sugar and combine with a whisk. Add just enough milk, starting with one tablespoon at a time until you have a pour-able icing.

Drizzle over the cooled cake and shovel pieces into your mouth.

This makes it feel one day closer to Fall!!!!