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Pumpkin Coffee Cake

A moist and spiced cake, perfect for gatherings and pairs beautifully with coffee or tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped nuts optional
  • 1/2 cup chocolate chips optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13 inch baking dish or line it with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Carefully fold the wet ingredients into the dry ingredients until just combined.
  6. If using nuts or chocolate chips, gently fold them into the batter.
  7. Transfer the batter into the prepared baking dish and spread it evenly.
Baking
  1. Place the dish in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan before slicing. Serve it warm with coffee or tea.

Notes

Substitutions: You can use applesauce for a fruity twist if you don't have pumpkin puree. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months. When reheating, warm slices in the microwave for 15-20 seconds or in the oven for 10 minutes at 350°F (175°C).