Description
A delightful pumpkin coffee cake infused with warm spices, perfect for breakfast or as a cozy snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ teaspoon powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- Combine the all-purpose flour, baking powder, baking soda, salt, and spices in a mixing bowl.
- Whisk together the vegetable oil, granulated sugar, and brown sugar in another large bowl.
- Add the eggs one at a time, stirring well after each addition.
- Mix in the pumpkin puree and vanilla extract until well blended.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
For healthier alternatives, consider using whole wheat flour, coconut sugar, or applesauce instead of oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg