Pumpkin Coffee Cake
A moist and fluffy pumpkin coffee cake, infused with cinnamon and perfect for fall gatherings, breakfast, or as a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup chopped nuts (optional)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grab a 9×13 inch baking dish and grease it lightly with butter or non-stick spray.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually fold the dry mixture into the wet mixture, being careful not to overmix.
- If you’re using nuts, fold them into the batter now.
- Transfer the batter into the greased baking dish, spreading it out evenly.
- In a small bowl, combine the brown sugar and cinnamon for the topping. Sprinkle this mixture over the batter.
- Place the pan in the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before transferring to a wire rack.
Notes
This cake is versatile; feel free to add nuts, chocolate chips, or a glaze for a special touch.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake, fall recipe, pumpkin dessert, cozy baking, autumn flavors