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Irresistible Pumpkin Coffee Cake A Fall Favorite Recipe

Pumpkin Coffee Cake
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Savor the taste of fall with this irresistible pumpkin coffee cake Perfectly moist and spiced its the ultimate treat for chilly mornings

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup vegetable oil
  • 1 cup pumpkin puree
  • 2 large eggs

    • Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  • In a separate bowl, whisk together the oil, pumpkin puree, and eggs until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined—be careful not to overmix!
  • For an extra special touch, combine a couple of tablespoons of sugar with a sprinkle of cinnamon and set aside.
  • Pour the batter into the prepared pan and smooth the top. Sprinkle the cinnamon sugar evenly over the batter.
  • Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Cut into squares and serve with coffee or tea!

    • Nutrition

    Find it online: https://hwepodcast.com/pumpkin-coffee-cake-cinnamon-nuts-baking-delicious-fall-dessert/