Irresistible Pumpkin Coffee Cake
A soft and moist pumpkin coffee cake infused with warm spices, perfect for fall gatherings or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup cream cheese (for frosting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Fold in nuts if using.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool before transferring it to a wire rack, and frost with cream cheese frosting if desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/irresistible-pumpkin-coffee-cake/