Pumpkin Coffee Cake
Pumpkin Coffee Cake is a delightful fall-inspired treat that combines the warm flavors of pumpkin and spices in a moist, tender cake topped with a buttery streusel. Perfect for breakfast or an afternoon snack, this easy-to-make cake will evoke cozy memories while complementing your favorite cup of coffee or tea.
- 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
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree (canned or homemade)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup chopped walnuts or pecans (optional)
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, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, oil, and vanilla until smooth.
- Combine the wet mixture with the dry ingredients and gently fold until just mixed; avoid overmixing.
- If using nuts, fold them in now.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://carmenrecipes.com/pumpkin-coffee-cake-2/