There’s something absolutely magical about the smell of pumpkin coffee cake baking in the oven. It fills the house with warm, spicy aromas that just scream fall! I remember the first time I made this delightful cake; it was a crisp October morning, and the leaves were turning vibrant shades of orange and red. I whipped up this pumpkin coffee cake for breakfast, and my family couldn’t get enough of it. It’s the perfect balance of sweet and spiced, making it a fantastic treat not only for breakfast but also as a cozy snack throughout the day. Trust me, once you try a slice with your morning coffee or a cup of tea in the afternoon, you’ll be hooked! This recipe is my go-to for all those autumn gatherings or just a sweet pick-me-up at home. Enjoying it fresh out of the oven is truly a slice of heaven!
Ingredients for Pumpkin Coffee Cake
Gather these simple ingredients to create a delicious pumpkin coffee cake that everyone will love:
- 1 cup all-purpose flour
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark, your choice!)
- 1/3 cup vegetable oil (this keeps the cake moist)
- 2 large eggs (room temperature for better mixing)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (the star of the show!)
- 1/2 teaspoon ground nutmeg (for that warm, cozy flavor)
- 1/2 teaspoon salt (to balance the sweetness)
- 1/4 cup chopped nuts (optional, but I love the crunch!)
How to Prepare Pumpkin Coffee Cake
Let’s get that delicious pumpkin coffee cake in the oven! Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a mixing bowl and combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Give it a good whisk to blend everything together.
In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and those lovely large eggs. I like to use a hand mixer here for a smooth and creamy mixture, but a whisk works just fine too! Once it’s combined, gradually add your dry ingredients to the wet mix, folding gently until everything is just combined. Be careful not to overmix; we want it fluffy!
If you’re using nuts, now’s the time to fold in the chopped nuts for that extra crunch. Pour the batter into a greased baking dish, spreading it evenly. Pop it into the preheated oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, you’re golden! Let it cool for a bit before slicing into this dreamy cake!
Why You’ll Love This Pumpkin Coffee Cake
- It’s incredibly moist and bursting with warm pumpkin flavor, perfect for autumn!
- Easy to make with just a few simple ingredients—ideal for busy mornings!
- Perfectly pairs with your morning coffee or as a cozy afternoon snack.
- Versatile enough to be served at breakfast gatherings, holiday brunches, or even as a dessert.
- Leftovers (if there are any!) stay fresh and delicious for days.
Tips for Success with Pumpkin Coffee Cake
To ensure your pumpkin coffee cake turns out perfectly every time, here are my top tips! First, make sure your eggs are at room temperature; this helps them blend better with the other ingredients. When mixing, gently fold the dry ingredients into the wet mixture—overmixing can lead to a dense cake, and we want it fluffy and light! Keep an eye on the baking time; ovens can vary, so start checking for doneness at the 30-minute mark. If you want an extra moist cake, consider adding a tablespoon of yogurt or sour cream. Trust me, it makes a difference!
Nutritional Information for Pumpkin Coffee Cake
Here’s the estimated nutritional breakdown for each delicious slice of pumpkin coffee cake:
- Calories: 210
- Fat: 8g
- Protein: 3g
- Carbohydrates: 32g
- Sugar: 15g
- Sodium: 150mg
Keep in mind that these values can vary slightly based on the specific ingredients you choose to use. Enjoy this delightful treat guilt-free, knowing it’s a wholesome way to enjoy the flavors of fall!
FAQ about Pumpkin Coffee Cake
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth. It adds a lovely fresh flavor!
What can I substitute for vegetable oil?
You can use melted coconut oil or even unsweetened applesauce for a healthier twist. Both work wonderfully!
How do I know when my coffee cake is done baking?
Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
Can I make this pumpkin coffee cake gluten-free?
Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. It should turn out just as delicious!
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Storage & Reheating Instructions
To keep your pumpkin coffee cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its life, pop it in the fridge where it can last for about a week. Just be sure to let it cool completely before sealing it up!
When you’re ready to enjoy a slice, you can eat it cold or gently reheat it in the microwave for about 10-15 seconds. This warms it up beautifully, bringing back that cozy, freshly-baked feel. Enjoy every bite!
Serving Suggestions for Pumpkin Coffee Cake
This pumpkin coffee cake is delicious on its own, but pairing it with the right accompaniments can elevate your experience! I love serving it alongside a steaming cup of spiced chai or a rich, dark coffee; the flavors complement each other perfectly. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla ice cream makes for a delightful treat. You could even add a side of fresh fruit, like sliced apples or pears, for a refreshing contrast. Enjoying it with loved ones makes it even sweeter!
For more information on the health benefits of pumpkin, check out this Healthline article.
To learn more about baking tips, visit this King Arthur Baking guide.
Print
Pumpkin Coffee Cake: 5 Steps to Cozy Autumn Delight!
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious pumpkin coffee cake perfect for breakfast or a snack.
Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin, sugars, oil, and eggs.
- Gradually add dry ingredients to wet ingredients.
- Fold in nuts if using.
- Pour the batter into a greased baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Best enjoyed within a few days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake
