Pumpkin Coffee Cake (Printer-Friendly)
Moist pumpkin cake bursting with warm cinnamon and nutmeg flavors, ideal for cozy moments.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
2 teaspoons baking powder
05 -
1 teaspoon baking soda
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
1/2 teaspoon salt
→ Wet Ingredients
09 -
1 cup pumpkin puree
10 -
2 large eggs, room temperature
11 -
1/2 cup vegetable oil
12 -
1 teaspoon vanilla extract
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
02 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
03 -
In a separate bowl, stir together pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and uniform.
04 -
Gradually add the wet ingredients to the dry mixture, stirring gently until just combined; avoid overmixing to maintain tenderness.
05 -
Pour batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow the cake to cool slightly before slicing. Serve plain or with toppings of choice.
# Extra Tips:
01 -
For best texture, do not overmix the batter to keep the cake moist and tender.