Go Back

The Best Pumpkin Coffee Cake

A cozy slice of pumpkin coffee cake that offers a tender crumb and beautifully spiced aroma, perfect for chilly evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the pumpkin puree and vegetable oil. Whisk them together until combined.
  3. Mix in the sugar, followed by the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing!
  6. Pour the batter into the prepared baking pan, smoothing out the top with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan before slicing and serving.

Notes

For a healthier twist, consider substituting some of the sugar with honey or maple syrup. Store leftover slices in an airtight container at room temperature for up to 3 days, or freeze wrapped securely for up to 3 months.