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Moist Pumpkin Coffee Cake with 9 Spiced Blissful Bites

Pumpkin Coffee Cake (Food Charlatan)
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A moist and flavorful pumpkin coffee cake with a crumbly topping, perfect for fall mornings or dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
  2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices.
  3. Add softened butter and mix until crumbly.
  4. In a separate bowl, combine pumpkin puree, eggs, vanilla, and buttermilk.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Spread batter into the prepared pan. Sprinkle with chopped pecans if desired.
  7. Bake for 35-40 minutes or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

  • Store leftovers covered at room temperature for up to 3 days.
  • For extra richness, serve with whipped cream or vanilla ice cream.
  • Replace buttermilk with regular milk mixed with 1/2 teaspoon lemon juice if needed.

Nutrition

Find it online: https://bibodo.com/pumpkin-coffee-cake-recipe/