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To make this delightful pumpkin coffee cake, gather these key ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 cup pure pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup chopped nuts (walnuts or pecans) - 1/4 cup pumpkin seeds (for topping) These ingredients create a moist, spiced cake that pairs perfectly with coffee. You can customize this cake with these optional items: - 1/2 cup chocolate chips - 1/4 cup dried cranberries - 1/2 teaspoon of ground cloves Adding chocolate chips or cranberries gives the cake a fun twist. If you have allergies, consider these substitutions: - Use gluten-free flour for a gluten-free version. - Swap butter for coconut oil or vegan butter for dairy-free needs. - Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option. These swaps keep the cake tasty while making it safe for everyone. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is key, as it helps the cake rise. While the oven heats, grease and flour a 9x13 inch baking pan. This will keep the cake from sticking. Next, grab two bowls. In a medium bowl, whisk together the dry ingredients. You will mix the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Set this bowl aside. In a large bowl, cream the softened butter with brown sugar and granulated sugar. Use an electric mixer for this. Beat until it is light and fluffy. Now, add the eggs one at a time. Mix well after each egg. Then, add the pumpkin puree and vanilla extract. Stir until the mixture is smooth. Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix. Finally, fold in the chopped nuts gently. Now, pour the batter into your prepared pan. Spread it evenly and sprinkle pumpkin seeds on top for a nice touch. Place the pan in the preheated oven and bake for 35-40 minutes. To check if it is done, insert a toothpick in the center. If it comes out clean, it’s ready. Let the cake cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. This step helps keep the cake moist. To bake a perfect pumpkin coffee cake, follow these tips: - Measure Ingredients: Use dry and wet measuring cups. Accurate measurements matter. - Room Temperature Items: Let eggs and butter sit out before mixing. This helps blend well. - Preheat Your Oven: Always preheat to 350°F (175°C) before baking. This ensures even cooking. - Grease the Pan: Use butter or cooking spray to avoid sticking. Flour the pan too. To know if your cake is ready, use a toothpick. Insert it into the center. If it comes out clean, it's done! Here are some signs: - The edges pull away from the pan. - The top springs back when gently pressed. - A golden brown color appears on the surface. To make your pumpkin coffee cake even better, try these ideas: - Add Spices: A pinch of cloves or allspice boosts warmth and depth. - Mix in Fruits: Chopped apples or cranberries add sweetness and moisture. - Use Different Nuts: Walnuts or pecans give a nice crunch. You can even toast them for more flavor. - Top with Cream Cheese Frosting: A light layer adds richness and pairs well with pumpkin. By following these tips and tricks, you will create a delightful pumpkin coffee cake that everyone will love. Enjoy your baking adventure! Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground. This enhances the aroma and taste of your cake. Check for Doneness: Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, your cake is done. Avoid overbaking! Cool Completely: Allow the cake to cool completely before slicing. This ensures cleaner cuts and better texture. Storage Tips: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. {{image_2}} You can change the nuts in this recipe for a new twist. I love using walnuts or pecans. They add a nice crunch. If you want something different, try almonds or hazelnuts. Both will give a unique flavor to the cake. Chop them up before adding to the batter. This way, you get the best taste in every bite. Want to make this cake gluten-free? It's easy! You can replace all-purpose flour with a gluten-free blend. Look for one that works in baking. Make sure it contains xanthan gum; this helps with texture. You can also use almond flour or coconut flour. Just mix them with a little more pumpkin puree for moisture. You can add fun seasonal flavors to your cake, too! Try mixing in some dried cranberries or raisins for a sweet bite. Chopped apples can add a nice crunch and flavor. For a spicier kick, add a dash of cloves or allspice. These tiny changes can lift this cake from good to amazing. Each season brings new ideas, so feel free to get creative! To keep your pumpkin coffee cake fresh, store it in an airtight container. This helps prevent it from drying out. You can keep it at room temperature for up to three days. If you want it to last longer, refrigerate it. In the fridge, it can stay good for about a week. Just remember to let it come back to room temperature before enjoying it. If you want to save some for later, freezing is a great option. Wrap the cooled cake tightly in plastic wrap. Then, place it in a freezer bag or container. This will help keep it safe from freezer burn. You can freeze it for up to three months. When you're ready to eat it, thaw it overnight in the fridge. After thawing, let it sit at room temperature for a bit before serving. To reheat your pumpkin coffee cake, you have a few simple options. You can use a microwave for quick heating. Heat a slice for about 15 to 20 seconds. If you prefer a crispy top, use an oven. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and warm it for about 10 minutes. This way, it tastes fresh and delicious again! Yes, you can make this pumpkin coffee cake dairy-free. Use plant-based butter or coconut oil instead of unsalted butter. For the eggs, try flaxseed or chia seeds mixed with water. This will give you a great texture and flavor without dairy. To make this pumpkin coffee cake healthier, you can swap some ingredients. Use whole wheat flour for all-purpose flour. You can also reduce the sugar by using less brown sugar or by adding mashed bananas. Adding applesauce can keep it moist while cutting calories. Pumpkin coffee cake lasts about 3-4 days at room temperature. Make sure to store it in an airtight container. If you want it to last longer, you can freeze it. Wrapped well, it can stay fresh for up to 3 months. This blog covered everything you need to know for baking pumpkin coffee cake. We looked at required and optional ingredients, along with safe substitutions for allergies. You learned step-by-step instructions, key tips, and ways to enhance flavor. We also explored variations to suit your taste and storage methods to keep it fresh. Baking this cake can be fun and easy. Use these tips to create your perfect dessert. Enjoy every bite!

Pumpkin Spice Coffee Cake

A delightful coffee cake infused with pumpkin and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped nuts (walnuts or pecans)
  • 0.25 cup pumpkin seeds (for topping)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
  • Add the eggs one at a time, mixing well after each addition, followed by the pumpkin puree and vanilla extract. Mix until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Fold in the chopped nuts carefully.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Sprinkle the top with pumpkin seeds for added texture and a festive look.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust the top with powdered sugar before serving and consider garnishing with extra pumpkin seeds and a cinnamon stick.
Keyword coffee cake, fall, pumpkin, spice