Pumpkin Coffee Cake
Indulge in the cozy flavors of fall with this delightful Pumpkin Coffee Cake recipe. Soft, moist, and bursting with the warm spices of cinnamon and nutmeg, this cake combines the rich taste of pumpkin with a sweet streusel topping for an irresistible treat. Perfect for brunch gatherings or a comforting afternoon snack, this recipe whisks you back to nostalgic family moments while filling your kitchen with aromatic bliss.
- 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
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 2 large eggs
- â…“ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and prepare a greased 9×13-inch baking dish.
- In a bowl, whisk together flour, sugars, baking powder, cinnamon, nutmeg, and cloves until combined.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Gradually add dry ingredients to the wet mixture and stir gently until just combined.
- Pour batter into the prepared dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg