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Pumpkin Coffee Cake with Cinnamon and Nutmeg

Pumpkin Coffee Cake Recipe
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A moist and flavorful pumpkin coffee cake with a crumbly topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
  4. Combine wet and dry ingredients. Stir until just mixed.
  5. Pour batter into prepared pan. Sprinkle walnuts on top if using.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let cool before slicing.

Notes

  • Use fresh pumpkin puree for best flavor.
  • Store leftovers in an airtight container for up to 3 days.
  • Serve warm with coffee or tea.

Nutrition

Find it online: https://kitchenpivot.com/pumpkin-coffee-cake-recipe/