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Pumpkin Coffee Cake

A delightful blend of pumpkin and warm spices, this coffee cake is perfect for breakfast or dessert, evoking cozy fall memories.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a mix of whole wheat for an earthier flavor.
  • 1 teaspoon baking powder Ensure it’s fresh for a good rise.
  • 1 teaspoon baking soda This works hand-in-hand with the pumpkin to keep things fluffy.
  • 1 teaspoon cinnamon You can also experiment with nutmeg or ginger.
  • 1/2 teaspoon salt Balances the flavors beautifully.
  • 1 cup sugar Swap for brown sugar for deeper flavor.
Wet Ingredients
  • 1/2 cup unsalted butter Melted gives a lovely richness.
  • 1 cup pumpkin puree Use fresh or canned for convenience.
  • 2 large eggs Room temperature works best.
  • 1/2 cup sour cream Greek yogurt is a fantastic substitute!
  • 1 teaspoon vanilla extract A splash elevates the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mix the sugar and melted butter, then slowly add in the pumpkin puree, eggs, sour cream, and vanilla extract, stirring until smooth.
  4. Gradually fold the dry ingredients into the pumpkin mixture using a spatula until just combined, try not to overmix!
  5. Pour the batter into the prepared pan, spreading it evenly.
Baking
  1. Bake for 45-50 minutes or until a toothpick comes out clean from the center.
  2. Allow the cake to cool for at least 10 minutes in the pan before transferring it to a wire rack.

Notes

Serve warm with whipped cream or enjoy a slice with your morning coffee. Variations include adding nuts, chocolate chips, or cream cheese frosting. Store in an airtight container at room temperature for up to three days or freeze for up to three months.