Pumpkin Coffee Cake
This delightful Pumpkin Coffee Cake is moist, perfectly spiced, and ideal for cozy mornings or gatherings, capturing the essence of fall in every bite.
Ingredients
Wet Ingredients
- 1 can (15 oz.) pure pumpkin
- 1.5 cups sugar
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Optional Add-ins
- 0.5 cup chopped nuts or chocolate chips Optional for texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch by 13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the pure pumpkin, sugar, vegetable oil, and vanilla extract; mix until smooth.
- Add the eggs one at a time, blending well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined; a few lumps are fine. Fold in the chopped nuts or chocolate chips if using.
- Pour the batter into the prepared pan, smoothing the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
This cake actually gets better the next day! Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week. For a fancier touch, add cream cheese frosting.