Description
Savor the flavors of fall with this irresistible pumpkin coffee cake recipe Perfect for cozy mornings or gatherings its the ultimate treat this season
2 cups all-purpose flour1 cup granulated sugar1 cup canned pumpkin puree1/2 cup vegetable oil2 large eggs1 teaspoon vanilla extract1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon salt
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well blended.In a separate bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla until smooth.Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.Pour the batter into the prepared baking pan, spreading it evenly.In a small bowl, mix together the topping ingredients (if using optional toppings). Sprinkle the mixture over the cake batter.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.Serve dusted with powdered sugar or topped with whipped cream, and enjoy! - Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 250 calories
- Sugar: 15 grams
- Fat: 10 grams
- Saturated Fat: 10 grams
- Carbohydrates: 37 grams
- Fiber: 2 grams
- Protein: 3 grams
