Description
This delightful pumpkin coffee cake combines the warm, comforting flavors of fall with the rich texture of a classic coffee cake, making it a perfect treat for any time of the day.
Ingredients
Scale
- 1 cup pureed fresh pumpkin
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the pumpkin, sugar, and butter until well combined. Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Pour the batter into a greased baking pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Use fresh pumpkin for the best flavor and texture.
- Prep Time: 15
- Cook Time: 30
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: pumpkin, coffee cake, autumn, dessert, brunch