Welcome to the cozy, delightful world of pumpkin coffee cake! There’s just something magical about the combination of warm pumpkin, fragrant spices, and that crumbly topping that makes my heart sing. I remember the first time I baked this cake; my kitchen filled with the comforting aroma of cinnamon and nutmeg, and it felt like a warm hug on a chilly fall day. Trust me, this pumpkin coffee cake is perfect for any gathering or even just a quiet morning treat with your favorite cup of coffee or tea. It’s simple, delicious, and sure to become a favorite in your home!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree (packed)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional, but highly recommended for crunch!)
- 1/2 cup brown sugar (for that lovely caramel flavor)
- 1/4 cup melted butter (for the crumbly topping)
- 1/4 cup all-purpose flour (for the topping)
How to Prepare Pumpkin Coffee Cake
Making this pumpkin coffee cake is a delightful adventure! Follow these simple steps, and you’ll have a warm, aromatic cake ready to impress your family or friends in no time.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This will ensure your cake bakes evenly and comes out perfectly fluffy!
- While the oven warms up, grab a mixing bowl and combine the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Mix them together until well blended, and set aside.
- In another bowl, whisk together 1 cup of granulated sugar, 1 cup of packed pumpkin puree, 1/2 cup of vegetable oil, and 3 large eggs. This is where the magic happens! The mixture should be smooth and creamy.
- Now, gradually add your dry ingredients into the wet mixture. Don’t rush this part; gently fold them together until just combined. Overmixing can lead to a dense cake, so be careful!
- Next, fold in 1 cup of chopped walnuts if you’re using them. They add a lovely crunch and flavor that complements the pumpkin perfectly.
- Pour the batter into a greased baking pan, spreading it out evenly. The smell is already heavenly!
- In a separate bowl, mix together 1/2 cup of brown sugar, 1/4 cup of melted butter, and 1/4 cup of flour for the crumbly topping. Sprinkle this mixture generously over the batter.
- Pop the pan in the oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
- Once baked, let it cool in the pan for a bit before transferring it to a wire rack. This cooling step is crucial for the texture!
And there you have it! You’ve turned simple ingredients into a cozy pumpkin coffee cake that’s perfect for any occasion. Enjoy every bite with a warm beverage, and don’t forget to share with loved ones—if you can resist the temptation to eat it all yourself!
Why You’ll Love This Recipe
This pumpkin coffee cake is sure to win your heart for so many reasons! Here’s why it’s become a staple in my kitchen:
- Quick and easy preparation—perfect for busy mornings or last-minute gatherings!
- Rich and warm flavors that scream fall with every bite.
- Perfectly pairs with your favorite coffee or tea, making it a delightful afternoon treat.
- It’s great for sharing at gatherings or cozy family brunches—everyone will be asking for the recipe!
- The crumbly topping adds that extra texture we all crave in a cake.
Tips for Success
To make sure your pumpkin coffee cake turns out perfectly every time, I’ve got some tried-and-true tips for you! First, use room temperature ingredients—like eggs and pumpkin puree—because they mix together more smoothly and create a lighter cake. When you’re combining your wet and dry ingredients, remember to fold gently; this helps keep the cake fluffy and prevents it from becoming dense. Also, keep an eye on your baking time! Ovens can vary, so start checking for doneness around the 30-minute mark. Trust me, that golden-brown color and delicious aroma will guide you to pumpkin coffee cake perfection!
Nutritional Information
When it comes to enjoying a slice of this scrumptious pumpkin coffee cake, it’s nice to know what you’re indulging in! Here are the estimated nutritional values for one piece (about 1/12th of the cake):
- Calories: 250
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Sugar: 15g
- Fiber: 2g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on ingredient brands and portion sizes. But hey, a little indulgence can be part of the joy, right? Enjoy your pumpkin coffee cake guilt-free!
FAQ Section
Here are some common questions I get about this delicious pumpkin coffee cake, along with my answers to help you out!
Can I use fresh pumpkin instead of canned?
Absolutely! If you’re feeling adventurous, you can use fresh pumpkin. Just make sure to cook and puree it first, and measure it out to equal 1 cup of pumpkin puree.
What can I substitute for walnuts?
If nuts aren’t your thing or you have an allergy, you can leave them out entirely or substitute them with chocolate chips or even sunflower seeds for a bit of crunch!
How should I store leftover pumpkin coffee cake?
I recommend storing any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week.
Can I freeze this cake?
Yes, you can! Just wrap individual slices in plastic wrap and place them in a freezer-safe container. They’ll keep well for about 2-3 months. When you’re ready to enjoy, simply thaw at room temperature!
What variations can I try?
Get creative! You can add chocolate chips, dried cranberries, or even swap out the spices for a pumpkin spice mix. The possibilities are endless, so feel free to experiment!
Storage & Reheating Instructions
Storing your delicious pumpkin coffee cake properly is key to keeping it fresh and tasty! I like to keep any leftovers in an airtight container at room temperature for up to 3 days. If you want to savor it longer, just pop it in the fridge for about a week. For reheating, the best method is to slice a piece and warm it in the microwave for about 10-15 seconds—just enough to take the chill off and restore that lovely moist texture. You could also warm it in the oven at 350°F (175°C) for about 5-10 minutes. Enjoy it warm, maybe with a dollop of whipped cream or a sprinkle of cinnamon on top!
Serving Suggestions
Now that you’ve got this scrumptious pumpkin coffee cake ready to go, let’s talk about how to elevate the experience! I love serving it warm with a steaming cup of freshly brewed coffee or a cozy chai tea. The spices in both drinks perfectly complement the flavors of the cake. If you’re feeling indulgent, a scoop of vanilla ice cream on the side adds a delightful creaminess that contrasts beautifully with the cake’s texture. For a fun twist, drizzle a bit of caramel sauce over a slice or sprinkle some powdered sugar for that extra touch of sweetness. Enjoy your delicious creation with family and friends!
For more delicious recipes, check out Pumpkin Cream Cheese Crumb Cake or Spiced Apple Cider.
Print
Pumpkin Coffee Cake: 7 Irresistible Reasons to Bake It
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious pumpkin coffee cake with a crumbly topping.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup chopped walnuts
- 1/2 cup brown sugar
- 1/4 cup melted butter for topping
- 1/4 cup flour for topping
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 sugar, pumpkin puree, oil, and eggs.
- Gradually add dry ingredients to the wet mixture.
- Fold in walnuts.
- Pour batter into a greased baking pan.
- In a separate bowl, mix brown sugar, melted butter, and flour for topping.
- Sprinkle the topping over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Great with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake, fall dessert, pumpkin cake
