Pumpkin Coffee Cake
A delightful and comforting pumpkin coffee cake perfect for fall mornings, infused with warm spices and topped with a sweet glaze.
- 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
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 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
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup powdered sugar (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking pan by greasing it lightly or lining it with parchment paper.
- Mix the wet ingredients in a large bowl: pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Combine the dry ingredients in another bowl: all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Bring the dry mixture gradually into the wet ingredients, stirring gently until just combined.
- Add chopped nuts if desired, folding them in gently.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes, then glaze if desired.
Notes
For a healthier glaze, drizzle with honey instead of powdered sugar. Feel free to experiment with variations and toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin coffee cake, fall dessert, autumn recipe, baking, cozy flavors