Pumpkin Coffee Cake

$Making pumpkin coffee cake is simple. You need a mix of wet and dry items. This blend creates a moist, flavorful cake. Each ingredient plays a role in taste and texture. Here are the must-have ingredients: - 1 cup canned pumpkin puree - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ⅓ cup vegetable oil - ½ cup plain Greek yogurt - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt These ingredients create the base of the cake. The pumpkin puree adds moisture and flavor. The sugars give sweetness and a lovely crumb. You can add a few fun options to change up your cake: - 1 cup chopped pecans (optional) - ½ cup brown sugar (for crumb topping) - 1 tablespoon ground cinnamon (for crumb topping) Pecans add a nice crunch and flavor. The crumb topping makes your cake even more special. Feel free to mix and match to find your favorite twist. For the full recipe, check out the complete guide. First, gather all your ingredients. You will need: - 1 cup canned pumpkin puree - 2 cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ⅓ cup vegetable oil - ½ cup plain Greek yogurt - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt - 1 cup chopped pecans (optional) - ½ cup brown sugar (for crumb topping) - 1 tablespoon ground cinnamon (for crumb topping) Now, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. You can also line it with parchment paper for easy cleanup. In a large mixing bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract. Mix until smooth. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Slowly add this dry mix to the wet ingredients. Stir gently until just combined. If you like nuts, fold in the pecans now. For the crumb topping, combine the ½ cup brown sugar and 1 tablespoon cinnamon in a small bowl. Pour half of the batter into the prepared pan. Spread it out evenly. Next, sprinkle half of the crumb mixture on top. Add the remaining batter and smooth it out. Finally, top it with the rest of the crumb mixture. Bake in the oven for 35-40 minutes. Check if it is done by inserting a toothpick into the center. If it comes out clean, your cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. For a nice touch, dust the cooled cake with powdered sugar. You can also add whipped cream and a sprinkle of nutmeg on each slice. This makes it look even more special and tasty! For the full recipe, refer to the earlier section. Baking can be tricky, but a few tips help. First, always measure your ingredients correctly. Use a scale for precision. Next, room temperature eggs and yogurt mix better. This helps create a smooth batter. Make sure your oven is at the right temperature before baking. An oven thermometer can help. Lastly, don’t rush. Let the cake cool well before cutting. Sometimes, cakes don’t turn out as planned. If your coffee cake is too dry, you might have overbaked it. Check the time closely. If it’s too wet, it may need more baking time. You can also check if your oven runs hot or cold. For a dense cake, ensure you mix the batter just enough. Overmixing can lead to a heavy texture. Want to take your pumpkin coffee cake to the next level? Add spices like cardamom or cloves for a warm kick. Swirl in some cream cheese for a rich filling. You can also mix in chocolate chips for a sweet surprise. Try adding fresh cranberries for a tart contrast. Finally, top with a glaze made from powdered sugar and milk for extra sweetness. For the complete recipe, check out the Full Recipe section. {{image_2}} You can make your pumpkin coffee cake even tastier by adding a cream cheese filling. This filling adds a rich, tangy flavor. To make it, mix together 8 ounces of softened cream cheese, 1/4 cup of sugar, and 1 egg. Spread half of the cake batter in the pan, add the cream cheese mix, and then top with the rest of the batter. This twist makes every bite creamy and delightful. Choosing nuts can change the taste of your cake. Pecans bring a sweet, buttery flavor. They pair well with pumpkin. Walnuts, on the other hand, add a bit of bitterness and crunch. You can use either, or mix both for a fun texture. If you want, you can also leave out nuts for a nut-free version. Just remember to adjust the recipe to your taste. If you need a gluten-free option, it’s easy to adapt your cake. Replace all-purpose flour with a gluten-free flour blend. Make sure the blend has a good mix of starches and proteins. You can also add a bit of xanthan gum to help with the texture. This way, even those with gluten sensitivity can enjoy a slice of this pumpkin coffee cake. Check out the Full Recipe for more details on how to make these variations. Store your pumpkin coffee cake in an airtight container. This keeps it fresh and moist. If you plan to eat it within a few days, keep it at room temperature. If you want to save it for longer, refrigerate it. Make sure it cools completely before you store it. To freeze pumpkin coffee cake, let it cool first. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. Label the bag with the date. You can freeze it for up to three months. When you are ready to enjoy it, just take it out and let it thaw in the fridge overnight. Reheat your pumpkin coffee cake in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10 to 15 minutes. You can also use a microwave. Warm a slice for about 20 seconds. Enjoy your delicious treat warm, with a hint of spice! For the full recipe, check out the detailed instructions above. This pumpkin coffee cake stands out for its moist texture and rich flavor. The pumpkin puree adds a lovely sweetness while keeping the cake soft. Cinnamon, nutmeg, and ginger give it that warm, cozy vibe we all love. The crumb topping adds a crunchy layer, making each bite a delight. Together, these elements create a perfect treat for any time of day. Yes, you can use fresh pumpkin instead of canned. To do this, roast or steam the pumpkin until soft. Then, mash it well and measure it out. Fresh pumpkin may have a bit more water, so you might need to adjust the flour slightly. This swap can enhance the flavor and freshness of your coffee cake. To check if your coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes. Baking times can vary, so keep an eye on it as it approaches the end of the baking time. Enjoy your delicious creation with this full recipe! This blog post covered how to make a tasty pumpkin coffee cake. We discussed the key ingredients and shared steps for preparation and baking. You learned tips for success and ways to add unique flavors. We also explored storage options and answered common questions. I hope you feel ready to create your own pumpkin coffee cake. Enjoy the process and the delicious results! Happy baking!$

Indulge in the rich flavors of fall with this Pumpkin Spice Delight Coffee Cake recipe! Made with canned pumpkin puree, warm spices, and a crumbly topping, this cake is the perfect treat for any occasion. Easy to bake and simply delicious, it will fill your home with a cozy aroma. Click through to discover the step-by-step recipe and impress your friends and family with this delightful dessert! Enjoy a slice of autumn bliss today!

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Ingredients

1 cup canned pumpkin puree

2 cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

⅓ cup vegetable oil

½ cup plain Greek yogurt

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

1 cup chopped pecans (optional)

½ cup brown sugar (for crumb topping)

1 tablespoon ground cinnamon (for crumb topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract. Mix well until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using pecans, fold them into the batter now.

In a small bowl, combine the ½ cup brown sugar and 1 tablespoon of cinnamon for the crumb topping.

Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the crumb mixture over the batter.

Add the remaining batter on top of the crumb layer, smoothing it out, and then top with the rest of the crumb mixture.

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

- Presentation Tips: Dust the cooled cake with powdered sugar before serving, and consider garnishing each slice with a dollop of whipped cream and a sprinkle of nutmeg for an extra festive touch!