Pumpkin Coffee Cake

$To make a great pumpkin coffee cake, gather these key items: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup packed brown sugar These ingredients form the base of your cake. The canned pumpkin gives the cake its rich flavor and moisture. The oils keep it tender and fluffy. Using both granulated and brown sugar adds sweetness and depth to the taste. Next, you will need some herbs and spices for flavor: - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 teaspoon baking soda - 1 teaspoon baking powder These spices bring warmth and richness to your cake. The baking soda and baking powder help it rise, making it light and airy. Consider adding these optional items for extra texture and taste: - 1/2 cup chopped walnuts - 1/4 cup brown sugar (for topping) - 1 teaspoon ground cinnamon (for topping) - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) Chopped walnuts provide a nice crunch. The topping adds a sweet, crunchy layer. Feel free to get creative with your add-ins! Check out the full recipe for more details. - First, preheat your oven to 350°F (175°C). This step is key for even baking. - Next, prepare a 9x13-inch baking pan by lightly greasing it. This keeps the cake from sticking. - In a large bowl, mix together 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Stir until you see no lumps. - Now, add 2 large eggs, 1/4 cup of milk, and 2 teaspoons of vanilla extract to the pumpkin mix. Whisk it all together until creamy. - In a separate bowl, sift 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This helps mix the dry ingredients well. - Gradually add the dry mix into the wet mix. Fold gently with a spatula until just combined. Don’t overmix; this keeps your cake soft. - If you like, fold in 1/2 cup of chopped walnuts for some crunch. - Carefully pour the batter into your greased pan. Use a spatula to smooth the top. - For the topping, mix 1/4 cup of brown sugar with 1 teaspoon of cinnamon in a small bowl. Sprinkle it evenly over the batter. - Bake for about 30-35 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your cake is ready. - Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. - For the glaze, whisk together 1/2 cup of powdered sugar and 2 tablespoons of milk until smooth. Drizzle this over the cake before serving. Enjoy your homemade Pumpkin Spice Coffee Cake! For the full recipe, refer to the detailed instructions provided. To make the best pumpkin coffee cake, avoid overmixing your batter. When you mix too much, it can make the cake dense. Mix until just combined for a light texture. After baking, test for doneness. Insert a toothpick into the center. If it comes out clean, your cake is ready. Serve your pumpkin coffee cake warm. This enhances its flavor and aroma. Garnish with a sprinkle of cinnamon or nuts for a nice touch. You can also place slices on decorative plates. For a fun twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. One common mistake is not measuring ingredients correctly. Use measuring cups for dry items and liquid measuring cups for wet. Baking at the wrong temperature can ruin your cake. Always preheat your oven to 350°F (175°C) before baking. This helps your cake rise and cook evenly. {{image_4}} You can switch things up with flavors in your pumpkin coffee cake. One fun twist is adding chocolate chips. The rich chocolate pairs perfectly with the warm pumpkin. It creates a sweet treat that feels like a hug. You can also try a maple glaze instead of powdered sugar glaze. This adds a deep, sweet touch that makes each bite special. If you need gluten-free options, you can easily swap all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum to help with texture. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use a non-dairy milk like almond or oat. This keeps the cake moist and tasty without animal products. Want to make your cake more festive? Add cranberries or apples to the batter. They give a pop of flavor and a nice texture. For a fun kick, sprinkle in some chili flakes. This unexpected heat pairs well with the sweet pumpkin and spices. It’s a great way to surprise your family and friends! For the complete recipe and more tips, check the Full Recipe. To keep your pumpkin coffee cake fresh on the counter, wrap it tightly in plastic wrap. This keeps the moisture in and avoids drying out. Place it in a cool, dry spot away from direct sunlight. If you want to refrigerate it, put it in an airtight container. This helps it last longer, but it may dry out a bit. For freezing pumpkin coffee cake, cut it into slices first. Wrap each slice in plastic wrap, then place in a freezer bag. This way, you can grab just what you need. When you’re ready to enjoy it, take a slice out of the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. To reheat, microwave it for about 15 seconds or warm it in the oven at 350°F for 10 minutes. Pumpkin coffee cake lasts about 3 to 4 days on the counter. In the fridge, it can last up to a week. Check for signs of spoilage, like mold or an off smell. If it feels dry or hard, it’s time to toss it. For frozen cake, it stays good for about 2 to 3 months. Always remember to trust your senses when it comes to food safety! To keep your coffee cake moist, use enough oil and pumpkin. The oil adds richness. Pumpkin puree also adds moisture. Do not overmix the batter; this can make the cake dry. Bake it just until a toothpick comes out clean. Yes, you can use fresh pumpkin instead of canned. Cook and puree the fresh pumpkin first. Make sure it is smooth and has no lumps. Fresh pumpkin may have a bit more water. You might need to adjust the flour slightly. Serve your pumpkin coffee cake warm or at room temperature. Pair it with coffee for a great treat. You can also add whipped cream or a scoop of vanilla ice cream. Garnish with a sprinkle of cinnamon for extra flair. To make the glaze thicker, add more powdered sugar. If it is too thick, add a bit more milk. Mix until you reach the desired consistency. A thicker glaze stays on top, while a thinner glaze drizzles down the sides. Yes, you can use other oils like coconut or olive oil. Each oil will change the flavor a little. Coconut oil adds a nice touch of sweetness. Olive oil gives a richer taste but may change the cake's flavor profile. In this post, we explored how to make delicious pumpkin coffee cake. You learned about essential ingredients like canned pumpkin and spices. I shared step-by-step instructions for mixing and baking. We discussed tips to perfect your cake and how to present it. You even discovered tasty variations and storage methods. Remember, baking is fun and allows creativity. Enjoy your homemade pumpkin coffee cake and share it with loved ones! Bake smart and savor every bite.$

Indulge in the warmth of fall with this irresistible Pumpkin Spice Coffee Cake! Perfectly moist and bursting with pumpkin flavor, this cake is topped with a crunchy cinnamon-sugar layer and a sweet glaze that will have your taste buds dancing. With simple ingredients and easy-to-follow instructions, you'll have a delightful treat ready in no time. Click to explore the full recipe and enjoy a slice of autumn bliss today!

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Ingredients

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/4 cup milk

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/4 cup brown sugar (for topping)

1 teaspoon ground cinnamon (for topping)

1/2 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lightly greasing it to prevent sticking.

In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, and packed brown sugar. Stir well until the mixture is smooth and free of lumps.

Next, incorporate the eggs, milk, and vanilla extract into the pumpkin mixture. Whisk vigorously until everything is fully blended and creamy.

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures a unified blend of dry ingredients.

Gradually add the dry mixture to the wet ingredients, folding gently with a spatula. Mix until just combined; be cautious not to overmix, as this can affect the cake's texture.

If desired, gently fold in the chopped walnuts to introduce a delightful crunch to your coffee cake.

Carefully pour the batter into the prepared baking pan, using a spatula to smooth the top for an even surface.

In a small bowl, create the topping by mixing the 1/4 cup of brown sugar with 1 teaspoon cinnamon. Evenly sprinkle this mixture over the surface of the cake batter for a sweet, crunchy finish.

Bake the cake in the preheated oven for 30-35 minutes. To test for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.

While the cake bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until the mixture is smooth and pourable.

Once the cake has baked, allow it to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Once cooled, drizzle the prepared glaze over the top of the cake for a sweet finish.

Slice into squares and serve your delicious Pumpkin Spice Coffee Cake alongside a warm cup of coffee for a truly delightful experience!

Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

- Presentation Tips: Serve warm slices on decorative plates, and consider garnishing with a sprinkle of cinnamon or an additional walnut on top for an elegant touch.