Pumpkin Coffee Cake Recipe

Table of Contents

The only thing better than a warm cup of coffee is enjoying it with a slice of coffee cake. I mean, this type of cake was born to make coffee time more enjoyable! Now, not all coffee cakes are created equal. There are many types of coffee cake out there and you can make most of them at home pretty easily.

Ultimately, I have a new favorite coffee cake, one I often make for the cold season, and that’s the pumpkin coffee cake. Heartwarming and beautifully seasoned with cinnamon and nutmeg, this is one of those bakes that taste like home. With a nice creamy latte or a foamy cappuccino, this cake feels just right, and it will keep you warm and cozy even on the chilliest evenings.

Pumpkin Coffee Cake Recipe-2

How to Make a Pumpkin Coffee Cake?

This coffee cake starts like most cakes, with flour, sugar, eggs, baking soda, baking powder, and a pinch of salt — you know the drill. When you add the pumpkin purée, though, magic happens!

And you know what goes great with pumpkin purée? Cinnamon and nutmeg, of course. Together, they turn this coffee cake into a seasonal specialty that goes great with other holiday specials, like a pumpkin spice latte and the likes. You must agree that fall flavors are the most comforting, especially when cold outside. This coffee cake will make you feel warm inside, guaranteed.

What to Serve with Pumpkin Coffee Cake?

Pumpkin spice lattes are fantastic with our pumpkin coffee cake, but you can also serve it with a dab of whipped cream on the side, especially if home whipped! And if it’s too late for coffee, a warm glass of milk will make you feel tightly tucked and cared for.

How to Make It

  • Prep Time20 min
  • Cook Time1 hr
  • Total Time1 hr 20 min
  • Serving Size8
  • Energy403 cal

Ingredients

Directions

1

Preheat the oven to 350° and grease a loaf pan.

2

In a mixing bowl, add the all-purpose flour, sugar, baking soda, baking powder, salt, ground cinnamon and ground nutmeg. Combine with a whisk.

3

In a second bowl, combine the eggs, pumpkin purée, canola oil and water. Slowly fold in the dry ingredients and mix until you get a smooth batter.

4

Pour the batter into the loaf pan. Bake for 1 hour or until cooked through.

5

Let the coffee cake cool down before unmolding.

6

Serve with your favorite coffee.

  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories403
  • % Daily Value*Standard DV
  • Total Fat15.2 g78 g19.49%
  • Saturated Fat1.5 g20 g7.5%
  • Cholesterol41 mg300 mg13.67%
  • Sodium324 mg2300 mg14.09%
  • Total Carbohydrate64.4 g275 g23.42%
  • Total Sugars38.7 g
  • Protein5 g50 g10%
  • Calcium35 mg1300 mg2.69%
  • Iron2 mg18 mg11.11%
  • Potassium144 mg4700 mg3.06%