Print

Irresistible Moist Pumpkin Coffee Cake Recipe Youll Love

Moist Pumpkin Coffee Cake Recipe
Print Recipe

Indulge in this irresistible moist pumpkin coffee cake recipe perfect for autumn mornings or any occasion Sweet spiced and simply divine

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs
  • ½ cup melted butter
  • 1 tsp vanilla extract

    • Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, and melted butter. Mix until well blended.
  • Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  • In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  • Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  • Bake in the preheated oven for approximately 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  • Optionally, sprinkle powdered sugar on top or serve with a dollop of whipped cream.

    • Nutrition

    Find it online: https://hwepodcast.com/moist-pumpkin-coffee-cake-recipe-cinnamon-nuts-baking-method/