Description

Pumpkin Coffee Cake is the ultimate fall dessert that combines the rich, comforting flavors of pumpkin and warm spices with a sweet glaze. Moist, fluffy, and aromatic, this cake is perfect for cozy gatherings or as an indulgent afternoon treat. Easy to make and irresistible, it’s sure to fill your home with the delightful essence of autumn.

Ingredients

Scale

1 cup canned pumpkin puree
1 ½ cups all-purpose flour
¾ cup granulated sugar
¼ cup brown sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup unsalted butter (melted)
1 cup powdered sugar
2 tbsp whole milk

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a baking pan.
In a large bowl, whisk together flour, baking powder, cinnamon, granulated sugar, brown sugar, and salt.
In another bowl, mix pumpkin puree, eggs, vanilla extract, and melted butter until smooth.
Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
While cooling slightly, mix powdered sugar with milk to create a smooth glaze and drizzle it over the warm cake.

Nutrition

Serving Size: 1 slice (80g)
Calories: 290
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: For added texture, consider folding in chopped nuts or chocolate chips. You can substitute almond flour for a gluten-free version or use fresh pumpkin puree instead of canned for enhanced flavor.