You know those crisp fall mornings when the air is fresh and filled with the promise of pumpkin spice everything? Well, one of my absolute favorites to whip up during this time is a delicious Pumpkin Coffee Cake. It’s just right when you’re craving something sweet yet comforting, plus it goes oh-so-perfectly with a warm cup of coffee or tea. Trust me, you’re going to want this recipe in your kitchen arsenal!
Table of Contents
What Is Pumpkin Coffee Cake?
Pumpkin Coffee Cake is a spiced, moist cake that offers the rich flavors of pumpkin, cinnamon, and nutmeg, all topped with a buttery crumble. It’s like autumn on a plate! Great for breakfast, brunch, or even as a snack with your afternoon tea, this cake tends to disappear quickly. It’s fluffy, warm, and made with a splash of love—what more could you ask for? Plus, it’s a fabulous way to showcase the season’s best ingredient!
Ingredients Overview for Pumpkin Coffee Cake
What You Will Need
For this delightful Pumpkin Coffee Cake, gather the following ingredients:
- Pumpkin Puree (1 cup): Use canned pumpkin for convenience, or if you’re feeling adventurous, roast your own!
- All-Purpose Flour (2 cups): This is your base; feel free to swap with whole wheat for a healthier twist.
- Granulated Sugar (1 cup): For sweetness. You could use brown sugar for a richer flavor.
- Brown Sugar (1/2 cup): Adds moisture and that deep caramel taste.
- Baking Powder (1 teaspoon): This helps the cake rise.
- Baking Soda (1/2 teaspoon): Works alongside the baking powder for the perfect rise.
- Salt (1/2 teaspoon): Enhances all the flavors.
- Cinnamon (2 teaspoons): Essential for that warm, autumn vibe.
- Nutmeg (1/2 teaspoon): Just a pinch for that cozy spice.
- Vegetable Oil (1/2 cup): Keeps the cake moist. You can substitute with melted coconut oil if you prefer.
- Eggs (2): For binding; flax eggs work as a vegan swap!
- Vanilla Extract (1 teaspoon): Adds a lovely depth to the flavor.
- Chopped Nuts (optional, 1/2 cup): I love using pecans. They add a nice crunch, but feel free to skip them if you’re not a fan.
Step-by-Step Instructions: How to Make Pumpkin Coffee Cake
Let’s get baking!
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This way, when you’re ready to pop your cake in, the oven is all set!
2. Prepare Your Pan
Grease a 9×13 inch baking dish with cooking spray or butter. You can also line it with parchment paper for easy removal later.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This is where the magic of scent begins!
4. Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. It’s okay if it’s a bit lumpy because of the pumpkin; it’s all part of the charm!
5. Bring It All Together
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing—nobody wants a dense cake!
6. Add Nuts (If Using)
If you’re adding chopped nuts, fold those in now. I simply can’t resist those crunchy bits!
7. Pour and Smooth
Pour the batter into your prepared baking dish and spread it evenly.
8. Bake Away
Pop the dish in the oven and let it bake for about 30-35 minutes or until a toothpick comes out clean. Your kitchen is going to smell amazing!
9. Cool and Serve
Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then, dig in!
Serving Suggestions for Pumpkin Coffee Cake
Now that your Pumpkin Coffee Cake is all set, it’s time to serve it up! I love enjoying it with a hot cup of coffee or a spiced chai latte. It’s also delightful with a dollop of whipped cream on top if you want to treat yourself. For a little extra flair, dust some powdered sugar over the top for that fancy bakery feel. Perfect for cozy brunches with friends or a relaxing afternoon at home!
Tips for the Perfect Pumpkin Coffee Cake
- Don’t Overmix: To keep it light and fluffy, mix until just combined.
- Add a Crunchy Topping: Mix some oats, brown sugar, and butter for a delightful crumb topping.
- Experiment with Spices: Adjust the spices according to your taste. A little cardamom can be a nice touch!
- Check for Doneness: Ovens vary, so keep an eye out a few minutes before the suggested baking time.
Q&A Section
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just make sure to roast and puree it beforehand.
Q: How should I store leftover coffee cake?
A: Store it in an airtight container at room temperature for up to three days. It can also be frozen for up to three months!
Q: Can I make this coffee cake gluten-free?
A: Yes! Just substitute the all-purpose flour with a gluten-free blend.
Q: Can I add chocolate chips to the recipe?
A: Definitely! A handful of chocolate chips would be such a tasty addition.
Why You’ll Love Pumpkin Coffee Cake
This warm, inviting Pumpkin Coffee Cake is not just delicious, but it also carries the comforting aroma of fall spices and freshly brewed coffee. Each bite is soft and moist with a hint of sweetness, making it unbelievably satisfying. It’s perfect for any occasion—family gatherings, cozy brunches, or just when you want to pamper yourself with something special. You’ll find yourself going back for seconds (or thirds)!
Behind The Scenes: Perfecting My Recipe
When I first tried my hand at making Pumpkin Coffee Cake, let’s just say it was an adventure! The first batch came out looking great but was surprisingly dry. After a bit of trial and error (and maybe a few too many snacks in the name of “tasting”), I figured out that oil instead of butter made all the difference. I also learned that fresh spices truly elevate the flavor! Now, making this cake feels like a warm hug, and I can’t wait for you to enjoy it. For more culinary inspiration, feel free to check out my Pinterest page at MyRecipeCast.
Happy baking, friend! I hope you enjoy every slice of this delightful treat!
Pumpkin Coffee Cake
Ingredients
Cake Ingredients
- 1 cup Pumpkin Puree Use canned or homemade.
- 2 cups All-Purpose Flour Can substitute with whole wheat.
- 1 cup Granulated Sugar Brown sugar can be used for richer flavor.
- 1/2 cup Brown Sugar Adds moisture and caramel taste.
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt Enhances flavor.
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 cup Vegetable Oil Can use melted coconut oil.
- 2 Eggs Flax eggs can be used as vegan alternative.
- 1 teaspoon Vanilla Extract
- 1/2 cup Chopped Nuts Optional, pecans recommended for crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with cooking spray or butter and optionally line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- If using, fold in the chopped nuts.
- Pour the batter into your prepared baking dish and spread it evenly.
Baking
- Bake for about 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
