Irresistible Pumpkin Coffee Cake Recipe for Cozy Mornings

There’s something magical about the aroma of pumpkin coffee cake wafting through your home. Picture this: a warm, spiced cake that feels like a cozy hug on a chilly morning, topped with a crumbly streusel that practically dances in your mouth. snack on roasted pumpkin seeds When you take that first bite, it’s like autumn just exploded with flavor in your mouth—sweet, nutty, and oh-so-comforting.

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Now, if you’re anything like me, you know that certain treats can evoke memories just as strongly as any song or scent. I remember the first time my grandma baked this pumpkin coffee cake for our family gathering. As we gathered around the table, the cake was gone before anyone could even say “pass the plate.” It was perfect for those crisp fall mornings or even as an afternoon pick-me-up with a steaming cup of coffee. For more inspiration, check out this avocado chicken salad recipe.

I still chuckle at how my little cousin tried to take a second piece while attempting to hide his first slice behind his back. We all knew he had fallen head over heels for this treat!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pure pumpkin for convenience; it ensures consistent flavor without added spices.
• Granulated Sugar: This sweetens the cake perfectly; adjust according to your taste preference.
• Brown Sugar: For deeper sweetness and moisture; light brown sugar works best here.
• All-Purpose Flour: Essential for structure; be sure to measure accurately for the best results.
• Baking Powder and Baking Soda: These are crucial for leavening the cake, making it light and fluffy.
• Cinnamon and Nutmeg: These spices bring warmth and depth; fresh ground is ideal if you have it!
• Eggs: They act as binders while adding richness; use large eggs at room temperature for best results.
• Vegetable Oil: Ensures moistness; you can substitute with melted butter if you prefer.
• Vanilla Extract: Adds a lovely aromatic quality; opt for pure vanilla extract whenever possible.
• Streusel Topping Ingredients (optional): A mixture of flour, sugar, butter, and nuts creates a delightful crunch on top.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this banana bread cookies recipe recipe.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with butter or non-stick spray.

Mix Wet Ingredients First: In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk until smooth and well blended.

Sift Dry Ingredients Together: In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps distribute the leavening agents evenly throughout your batter.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture until just combined. Be careful not to overmix; we want a tender cake!

Create Your Streusel Topping (Optional): In a small bowl, mix flour, brown sugar, cold butter cubes, and nuts together until crumbly. Sprinkle this heavenly mixture over the batter before baking.

Bake Until Golden Brown: Pour the batter into prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden and smell divine!

Let it cool slightly before slicing into squares. You can serve warm or at room temperature with a dusting of powdered sugar on top—because why not live a little?

As you take that first bite of this pumpkin coffee cake, let yourself be transported to simpler times filled with laughter and family gatherings—or just enjoy it solo with your favorite mug of coffee. Trust me; it’s worth every delicious crumb!

Perfecting the Cooking Process

Start by mixing dry ingredients and then blend in wet ones. Bake immediately to retain moisture and fluffiness, ensuring your pumpkin coffee cake rises beautifully.

Add Your Touch

Consider adding nuts or chocolate chips for extra texture and flavor. A sprinkle of cinnamon or nutmeg can elevate the taste and make it even cozier.

Storing & Reheating

Store in an airtight container at room temperature for up to three days. To reheat, pop a slice in the microwave for 10-15 seconds until warm.

There was this one time I made this pumpkin coffee cake for a family gathering, and it disappeared within minutes. delicious pumpkin roll recipe Everyone kept asking for the recipe. flavorful butter chicken recipe easy crockpot chicken recipe I felt like a celebrity chef that day!

FAQ

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin works well and saves time without sacrificing flavor.

What can I substitute for eggs?

You can use applesauce or flaxseed meal mixed with water as egg substitutes.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

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Pumpkin Coffee Cake

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• Author: recipesnew
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Pumpkin coffee cake is the perfect autumn treat, combining warm spices and rich pumpkin puree for a cozy and comforting dessert. This easy-to-make cake features a delightful crumb topping that adds texture and flavor, making it an ideal choice for breakfast or an afternoon snack. With its inviting aroma and beautiful golden color, this pumpkin coffee cake will quickly become a family favorite, evoking memories of loved ones gathered around the table.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs (room temperature)
• 1/2 cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• Optional: Streusel topping (1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter, 1/4 cup chopped nuts)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually incorporate the dry mixture into the wet ingredients until just combined; avoid overmixing.
5. For optional streusel topping: Mix flour, brown sugar, cold butter cubes, and nuts in a small bowl until crumbly; sprinkle over the batter.
6. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean from the center.
7. Let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 100g)
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For added flavor and texture, consider folding in chocolate chips or nuts to the batter. Store leftovers in an airtight container at room temperature for up to three days.