Pumpkin Coffee Cake
A deliciously spiced cake perfect for cozy autumn afternoons, ideal for brunches or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 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
- 1/2 cup chopped nuts (optional)
- 1 cup crumb topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth in a large bowl.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl. Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Pour the batter into your prepared pan, spreading it evenly. If you’re using chopped nuts, sprinkle them on top.
- Mix flour, sugar, and butter together until crumbly for the crumb topping, then sprinkle over the batter.
- Bake for 30–35 minutes, or until you can insert a toothpick in the center and it comes out clean.
- Let it cool before slicing and serving.
Notes
You can swap the vegetable oil for melted butter for a richer flavor. For a gluten-free option, use a gluten-free flour blend.
Find it online: https://www.zaynkitchen.com/pumpkin-coffee-cake/