Imagine a slice of pure autumn bliss that transforms your ordinary morning into a cozy, flavor-packed experience. This Cinnamon Pumpkin Coffee Cake isn't just a dessert—it's a warm hug in culinary form, guaranteed to fill your kitchen with irresistible aromas and make everyone beg for your secret recipe. Whether you're a pumpkin spice enthusiast or just craving a decadent treat that screams comfort, this coffee cake will become your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together until well mixed and there are no lumps.
- In a separate bowl, mix the canned pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- If using, fold in the chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- For serving, you can dust the top with powdered sugar or serve it warm with a dollop of whipped cream if desired. Enjoy your delicious Cinnamon Pumpkin Coffee Cake!
Tips
- Use fresh spices: Ensure your ground cinnamon is fresh for maximum flavor intensity.
- Don't overmix the batter: Gently fold ingredients to keep the cake tender and light.
- Check for doneness: A toothpick should come out clean, with just a few moist crumbs.
- Optional enhancement: Toast the walnuts before adding them to boost their nutty flavor.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- Let the cake cool completely before cutting for cleaner slices.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
