Pumpkin Coffee Cake

why make this recipe

Pumpkin coffee cake is a delightful treat, especially during the fall months. Its warm spices and moist texture make it perfect for enjoying with a cup of coffee. This cake combines the rich flavor of pumpkin with cinnamon and nutmeg, creating a cozy dish that everyone will love. Plus, it’s easy to make, which is always a bonus. If you’re looking to explore more breakfast options, check out this breakfast bundt coffee cake recipe.

how to make Pumpkin Coffee Cake

Making pumpkin coffee cake is straightforward and doesn’t take much time.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup streusel topping
• Maple cinnamon glaze (for drizzling)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. If using, fold in the chopped nuts.
6. Pour the batter into the prepared cake pan and top with the streusel topping.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Once cooled, drizzle with maple cinnamon glaze. Serve warm with coffee or tea.

how to serve Pumpkin Coffee Cake

This cake is best served warm, allowing the maple cinnamon glaze to melt slightly. You can enjoy it plain or with a side of whipped cream. Pairing the cake with coffee or tea enhances the flavors and creates a comforting experience.

how to store Pumpkin Coffee Cake

To store leftover pumpkin coffee cake, place it in an airtight container in the refrigerator. It will stay fresh for up to a week. If you want to keep it longer, you can freeze it. Just wrap it well and store it in the freezer for up to three months. Thaw before serving.

tips to make Pumpkin Coffee Cake

1. Ensure all ingredients are at room temperature before mixing.
2. For extra flavor, consider adding chocolate chips or dried fruits.
3. Keep an eye on the baking time, as ovens may vary; use a toothpick to check for doneness.

variation

You can make a gluten-free version by substituting the all-purpose flour with a gluten-free blend. Additionally, feel free to add spices like cloves or ginger for a more unique flavor twist.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake ahead of time and store it in the refrigerator.

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin before using it.

What can I substitute for nuts?
If you don’t like nuts, you can simply leave them out or replace them with chocolate chips for a sweet touch.

Pumpkin Coffee Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A delightful pumpkin coffee cake with warm spices, perfect for fall gatherings.

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Ingredients

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• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup streusel topping
• Maple cinnamon glaze (for drizzling)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a mixing bowl.
3. Mix the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth in another bowl.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped nuts if using.
6. Pour the batter into the prepared cake pan and top with the streusel topping.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Drizzle with maple cinnamon glaze once cooled. Serve warm.

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Notes

Ensure all ingredients are at room temperature. For added flavor, consider chocolate chips. Store in an airtight container.

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Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 16g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg