Pumpkin Coffee Cake
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.
- 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
- 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
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Gradually combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Pour the batter into the prepared pan and sprinkle brown sugar and nuts (if using) on top.
- 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.