Print

Pumpkin Coffee Cake: The Best Indulgent Treat for Fall Mornings

Pumpkin Coffee Cake with Crumb Topping
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in the rich flavors of pumpkin and spices with this indulgent coffee cake perfect for autumn mornings.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, sugars, and softened butter until smooth.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract.
  5. In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  6. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  7. Fold in chopped nuts if using.
  8. Pour the batter into a greased baking pan and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool before serving.

Notes

  • For a crumb topping, mix together flour, sugar, and butter and sprinkle on top before baking.

Nutrition

Find it online: https://www.weekendfeast.com/pumpkin-coffee-cake-the-best-indulgent-treat-for-fall-mornings/