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Pumpkin Coffee Cake

A delightful blend of pumpkin and warm spices that creates a soft, moist cake perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup pumpkin puree (canned or fresh) Choose fresh for best flavor.
  • 0.75 cup sugar
  • 0.5 cup vegetable oil Coconut oil can be used for a tropical flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped nuts (optional) Use for added crunch.
Topping
  • Powdered sugar for dusting For decoration before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan or line it with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
  4. In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula.
  6. If using, fold in the chopped nuts.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  4. Dust the top with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months. Reheat slices in the microwave or oven to enjoy again.