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Pumpkin Coffee Cake: A Must-Try Fall Delight!

Pumpkin Coffee Cake
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A deliciously moist pumpkin coffee cake that combines the flavors of fall with a delightful crumb topping, perfect for breakfast or dessert.

Ingredients

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  • 1 cup 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 vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or dried cranberries to the batter.
  • This cake can be served warm or at room temperature.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://recipesdays.com/pumpkin-coffee-cake-fall-delight-recipe/