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Pumpkin Coffee Cake

A moist and fluffy cake made with pumpkin puree and warm spices, perfect for coffee lovers and fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, combine pumpkin puree, sugar, vegetable oil, milk, and eggs. Mix until well combined and smooth.
  3. In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Baking
  1. Pour the batter into the greased baking pan, spreading it evenly.
  2. Bake in the preheated oven for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Slice it up and serve it warm or at room temperature.

Notes

For added flavor, consider mixing in chocolate chips or nuts. Ensure you use pure pumpkin puree for the best results.