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Pumpkin Coffee Cake: The Best Indulgent Treat for Fall Mornings

Pumpkin Coffee Cake
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This Pumpkin Coffee Cake is the perfect indulgent treat to enjoy with your morning coffee this fall. It’s moist, flavorful, and the ultimate way to start your day!

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, cream together sugar and butter until smooth. Add pumpkin, eggs, and vanilla, mixing until well combined.
  4. Gradually stir the dry ingredients into the wet ingredients until just blended.
  5. If using, fold in chopped nuts.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Allow to cool before serving.

Notes

  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.

Nutrition

Find it online: https://www.dishfulday.com/pumpkin-coffee-cake-the-best-indulgent-treat-for-fall-mornings/