Get ready to transform your kitchen into a cozy autumn haven with this irresistible Pumpkin Coffeecake topped with crunchy pepitas! Imagine sinking your teeth into a moist, spiced cake that captures the essence of fall in every single bite. This isn't just another coffeecake - it's a culinary experience that will make your taste buds dance and your home smell like a warm, inviting bakery. Whether you're a pumpkin spice enthusiast or just looking for the perfect breakfast treat, this recipe is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup pepitas (pumpkin seeds)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, and eggs until smooth and well combined. Ensure no lumps remain in the mixture.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps prevent flour clumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a tough cake texture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the pepitas (pumpkin seeds) evenly across the top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffeecake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares and serve. Optional: dust with powdered sugar or drizzle with a light glaze if desired.
Tips
- Room Temperature Matters: Ensure your eggs and other wet ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Toast Your Pepitas: For extra flavor, lightly toast the pumpkin seeds in a dry skillet before sprinkling them on top of the batter.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean or wet.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before removing to help it set and prevent breaking.
- Storage Tip: This coffeecake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 40mg
