Irresistible Pumpkin Coffee Cake Recipe for Fall Bliss

There’s something magical about the aroma of Pumpkin Coffee Cake wafting through your kitchen, isn’t there? The moment you crack open that can of pumpkin puree, the warm spices dance around like they’re auditioning for a Broadway show. You can almost hear them singing about cinnamon, nutmeg, and cloves while your taste buds start cheering in anticipation. Imagine biting into a slice that’s soft, moist, and just sweet enough to make you forget all your troubles—like that time you accidentally wore mismatched socks to work.

Now picture this: it’s a crisp autumn morning, the leaves are falling like nature’s confetti, and you have a steaming cup of coffee in one hand and a slice of Pumpkin Coffee Cake in the other. Life doesn’t get much better than this! Whether you’re hosting a cozy brunch with friends or indulging in some me-time on the couch, this cake is sure to charm everyone who takes a bite. Trust me; your taste buds will thank you.

Ingredients for Pumpkin Coffee Cake

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture.
• All-Purpose Flour: This forms the base of our cake; ensure it’s fresh for optimal results.
• Sugar: Granulated sugar adds sweetness; consider using brown sugar for added moisture and flavor.
• Eggs: They’ll help bind everything together while adding richness to our cake.
• Ground Cinnamon: A must-have spice that brings warmth and depth to every bite.
• Nutmeg: Just a pinch elevates the flavors and transports you straight into fall.
• Baking Powder: This will give our cake that lovely rise so it isn’t dense.
• Baking Soda: Works with the baking powder for an airy texture.
• Salt: Just a touch enhances all the sweet flavors—think of it as nature’s flavor amplifier.

For the Topping:

• Brown Sugar: Adds caramel notes to our streusel topping, creating delightful crunchiness.
• Chopped Walnuts or Pecans: For added texture; feel free to skip if nuts aren’t your jam!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Coffee Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grab your trusty baking pan (a 9×13 inch works perfectly) and grease it with butter or cooking spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. These ingredients are about to become best friends!

Step 3: Combine Wet Ingredients

In another bowl, combine canned pumpkin puree and eggs until smooth. Add melted butter (because everything’s better with butter) and mix well.

Step 4: Blend It All Together

Pour the wet ingredients into the dry mixture gradually. Stir gently until just combined—overmixing can lead to sad cake!

Step 5: Prepare Topping

In a small bowl, combine brown sugar, chopped nuts (if using), and some flour; sprinkle this over the top of your cake batter in the pan.

Step 6: Bake Away!

Bake in preheated oven for about 30-35 minutes or until a toothpick inserted comes out clean. Don’t forget to check on it because nobody likes burnt edges!

Transfer to plates and enjoy warm or at room temperature with your favorite cup of coffee or tea for that ultimate cozy experience. So there you have it—your very own slice of happiness wrapped in pumpkin goodness!

Perfecting the Cooking Process

To achieve the perfect pumpkin coffee cake, start by mixing the dry ingredients first. While those are blending, cream the butter and sugar together until fluffy. Then combine everything, pour into a pan, and bake until golden brown.

Add Your Touch

Feel free to customize this pumpkin coffee cake by adding chocolate chips, nuts, or even a splash of maple syrup for extra sweetness. You can also swap out spices like cinnamon for nutmeg or ginger if you prefer something different.

Storing & Reheating

Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to three days. To reheat, pop a slice in the microwave for about 15 seconds or warm it in the oven at 350°F for about 5 minutes for that fresh-baked taste.

It reminds me of the time I made this pumpkin coffee cake for my friend’s fall gathering. Everyone raved about how it was the perfect blend of spice and sweetness, and I left with an empty dish!

FAQs:

What ingredients are needed for Pumpkin Coffee Cake?

For a delicious Pumpkin Coffee Cake, you’ll need essential ingredients such as all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. You will also require eggs, canned pumpkin puree, vegetable oil, and vanilla extract. For the crumb topping, mix brown sugar with flour and butter to achieve that perfect texture. Lastly, feel free to add chopped nuts or chocolate chips for extra flavor. This combination creates a moist cake that perfectly complements your coffee.

How long does it take to bake Pumpkin Coffee Cake?

Baking Pumpkin Coffee Cake typically takes about 45 to 50 minutes at 350°F (175°C). However, baking time may vary depending on your oven’s calibration and the size of your cake pan. To ensure it is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, your cake is ready. Let it cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely.

Can I make Pumpkin Coffee Cake ahead of time?

Yes, you can definitely make Pumpkin Coffee Cake ahead of time. In fact, this cake often tastes even better the next day as the flavors have more time to meld together. To store it properly, allow the cake to cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to two days or refrigerate it for about a week. For longer storage, consider freezing individual slices; just remember to thaw them before serving.

How can I enhance the flavor of my Pumpkin Coffee Cake?

To enhance the flavor of your Pumpkin Coffee Cake, consider adding spices like ginger or allspice alongside cinnamon and nutmeg. Adding a splash of maple syrup or replacing part of the granulated sugar with brown sugar can also deepen the flavor profile. For an extra kick, fold in some mini chocolate chips or toasted nuts into the batter before baking. A drizzle of cream cheese frosting on top can elevate this delectable treat even further.

Conclusion for Pumpkin Coffee Cake:

In summary, making a delightful Pumpkin Coffee Cake is both simple and rewarding. With key ingredients like canned pumpkin puree and warm spices such as cinnamon and nutmeg, you create a moist and flavorful treat that pairs wonderfully with coffee. Remember to adjust baking times based on your oven and enjoy this cake fresh or stored for later use. Whether for breakfast or dessert, this recipe will surely impress family and friends alike!

Print

Pumpkin Coffee Cake

Print Recipe

Pin Recipe

Pumpkin Coffee Cake is a delightful fall treat that combines the warm flavors of cinnamon and nutmeg with creamy pumpkin puree to create a moist, flavorful cake. This easy-to-follow recipe features a crunchy streusel topping, making it perfect for brunches or cozy gatherings. Whether enjoyed with coffee in the morning or as an afternoon snack, this cake is sure to impress your family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: 1/2 cup chopped walnuts or pecans for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
4. Gradually combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
5. Pour the batter into the prepared pan and sprinkle brown sugar and nuts (if using) on top.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Nutrition

• Serving Size: 1 slice (approximately 80g)
• Calories: 220
• Sugar: 15g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: - For extra flavor, consider adding chocolate chips or swapping some granulated sugar with brown sugar. - Store leftovers in an airtight container at room temperature for up to three days.