Pumpkin Coffee Cake: An Indulgent Twist on a Fall Favorite
A delicious pumpkin coffee cake that combines the flavors of fall with a moist texture and a streusel topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chopped walnuts.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- This cake pairs well with coffee or tea for a delightful afternoon treat.
- For added flavor, consider adding chocolate chips or cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin Coffee Cake