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Homemade Pumpkin Coffee Cake

A tender and moist cake showcasing rich pumpkin flavor and warm spices, perfect for casual family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil or applesauce
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Optional for added crunch
  • 1/2 cup powdered sugar For glazing, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until smooth.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix. Fold in the nuts if using.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
  3. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Glazing and Serving
  1. If desired, whisk powdered sugar with a splash of water to create a glaze and drizzle over the cooled cake.

Notes

Best enjoyed within 3-5 days. Can be frozen for longer storage. Thaw in the fridge overnight before consuming. For reheating, microwave for 10-15 seconds.