Description
A deliciously moist pumpkin spice coffee cake that combines the flavors of pumpkin, cinnamon, and nutmeg, perfect for fall gatherings or a cozy afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and pumpkin puree, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Enjoy your delicious pumpkin spice coffee cake!
Notes
- For added flavor, consider adding a cream cheese frosting on top.
- This cake can be stored in an airtight container for up to 3 days.
- Feel free to substitute the walnuts with pecans or omit them entirely for a nut-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg