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The Best Pumpkin Coffee Cake Recipe: A Cozy Fall Delight

Ah, fall! The season of crunchy leaves, cozy sweaters, and the unmistakable scent of pumpkin wafting through our homes. If you’re like me and can’t resist the annual pumpkin craze, then you’re in for a treat with this Pumpkin Coffee Cake Recipe. Not only is it an easy way to bring the flavors of fall to your kitchen, but it’s also the perfect addition to your weekend brunch, an afternoon pick-me-up, or that cozy evening spent with friends and family.

Why You’ll Love This Pumpkin Coffee Cake

Let’s get real: life can be hectic. Between juggling work, family, and that never-ending to-do list, we often crave something that feels comforting but doesn’t require hours in the kitchen. Enter this delightful pumpkin coffee cake—wholesome, delicious, and bursting with fall flavors!

This recipe is simple enough for that busy weekday morning when you want to impress your loved ones (or just enjoy a slice of heaven by yourself). It’s also a fantastic way to use all that pumpkin puree you might have stocked up in your pantry, thanks to that overzealous trip to the grocery store for fall-inspired goodies. Trust me; once you try it, this pumpkin coffee cake will become your go-to favorite.

Ingredients

Here’s what you’ll need:

• 1 cup pumpkin puree (fresh or canned)
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ teaspoon ground ginger
• For the streusel topping:
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ cup unsalted butter, melted
  • ½ cup chopped walnuts or pecans (optional)

Steps to Pumpkin Perfection

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Gotta get it nice and toasty for our cake!

2. Mix the Wet Ingredients: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Give it a good whisk until it’s nice and smooth. Honestly, this is when the magic begins, and your kitchen will start smelling like a slice of autumn.

3. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground ginger.

4. Combine It All: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Caring for the batter like it’s your own child will help avoid overmixing, which can lead to a tough cake.

5. Prepare for The Streusel: In a small bowl, mix brown sugar, flour, cinnamon, and melted butter for the streusel topping. If you’re feeling nutty (pun intended), fold in the chopped nuts!

6. Bake It Up: Pour half of the pumpkin batter into a greased 9×13 inch baking dish. Sprinkle with half of the streusel topping. Then, pour the remaining batter and finish it off with the rest of the streusel.

7. Bake for 30-35 Minutes: Slide that beauty into the oven and bake for about 30-35 minutes, or until a toothpick comes out clean from the center.

8. Cool and Devour: Let it cool slightly before digging in. Enjoy a slice with your favorite cup of coffee or tea and bask in the glory of your baking prowess.

Cooking Tips

• If you don’t have pumpkin spice, no worries; just triple the cinnamon measurement and you’ll still have a fantastic flavor.
• Got leftover cake? Store it in an airtight container at room temperature for up to three days (if it lasts that long).
• This cake is perfect for slathering with a little cream cheese frosting—if you’re feeling extra indulgent.

A Little Personal Touch

I first stumbled upon pumpkin coffee cake during one of my many “let’s bake something easy” adventures with my sister Patricia. It has since become our staple recipe for fall, and our families rave about it every Thanksgiving. Nothing warms the heart quite like a warm slice of cake and a steaming cup of coffee while sharing stories around the kitchen table.

FAQs

Can I substitute pumpkin puree with another ingredient?
Yes! If you don’t have pumpkin puree, you can use unsweetened applesauce or mashed bananas. However, it will change the entire flavor profile, so choose wisely!

How can I store leftovers?
Store any leftover pumpkin coffee cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

Can I freeze this cake?
Absolutely! Wrap slices in plastic wrap, then foil, and freeze for up to 3 months. You can thaw at room temperature or pop it in the microwave for a warm treat!

As the leaves change color and you embrace all things cozy, this Pumpkin Coffee Cake Recipe will undoubtedly become a cherished favorite in your home. It’s perfect for those busy mornings or an afternoon treat with friends. So, grab your apron, embrace the fall spirit, and let’s create some sweet memories together! Happy baking!

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Looking for more delicious treats? Check out my Chocolate Chip Banana Bread Recipe for another delightful addition to your baking repertoire.

Meta Description

Pumpkin Coffee Cake is the perfect recipe for cozy fall days. Quick, easy, and delicious, this cake will become your go-to treat. Try it today!