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Pumpkin Coffee Cake

A warm and moist Pumpkin Coffee Cake spiced with cinnamon and nutmeg, perfect for fall gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Toppings (optional)
  • 1/2 cup chopped nuts or streusel topping Optional topping for added flavor and texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until the batter is smooth.
  5. Grease a 9-inch round cake pan or line it with parchment paper.
  6. Pour the batter into the pan, smoothing it out with a spatula. Sprinkle nuts or streusel on top if desired.
Baking
  1. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
  3. Once cool, slice and enjoy!

Notes

Store wrapped in plastic wrap or an airtight container for up to three days. Can refrigerate for a week or freeze for three months.