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To make a delicious pumpkin coffee cake, you need the right ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar, packed firmly - ½ cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - ½ cup chocolate chips (optional) These ingredients work together to create a moist and flavorful cake. The pumpkin puree adds a nice richness and a slight sweetness. The spices bring warmth and depth to the flavor. The nuts and chocolate chips are optional, but they add a lovely texture and extra taste. I prefer using a mix of all-purpose and whole wheat flour. This gives a healthier twist to the cake while keeping it soft. You can use fresh pumpkin puree or the canned version. Both work well, but I love the taste of fresh pumpkin when it's in season. For a sweet crunch, add nuts or chocolate chips. They make each bite even more delightful. This pumpkin coffee cake is perfect for breakfast or a cozy afternoon snack. Don't forget to check out the Full Recipe for all the steps and tips! - Preheat your oven to 350°F (175°C). - Grease and lightly flour a 9x13 inch baking pan. - You can also line it with parchment paper for easy removal. - In a medium bowl, whisk together: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - Set this dry mixture aside for later use. - In a large bowl, combine: - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar, packed firmly - ½ cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - Use a whisk to mix until smooth. - Gradually mix the dry ingredients into the wet ingredients. - Stir gently until just combined. - Be careful not to overmix. - If you want, fold in optional ingredients like: - ½ cup chopped walnuts or pecans - ½ cup chocolate chips - Pour the batter into the prepared pan. - Smooth the top with a spatula for an even layer. - Bake for 35 to 40 minutes. - Check for doneness by inserting a toothpick into the center. - It’s done when the toothpick comes out clean or with a few moist crumbs. - Once baked, cool in the pan for about 15 minutes. - Carefully transfer the cake to a wire rack to cool completely. For more details, check the Full Recipe. - Measuring ingredients accurately is key. Use dry measuring cups for flour and sugar. Level off the tops with a knife. This helps the cake rise well. - Avoid overmixing the batter. Mix just until the dry and wet ingredients blend. Overmixing can make the cake dense. A few lumps are okay. - Dusting with powdered sugar adds a nice touch. Once the cake cools, sprinkle sugar on top. This makes it look pretty and inviting. - Serving suggestions enhance the experience. Enjoy slices with coffee or tea. These warm drinks pair well with the spice flavors. - If the cake comes out dense, check your mixing. You may have overmixed. Next time, mix gently. Also, make sure to measure ingredients right. - Adjust baking times for different ovens. Ovens can vary in heat. Start checking the cake a few minutes early. A toothpick should come out clean or with few crumbs. For a complete guide, check the Full Recipe. {{image_4}} You can easily make gluten-free pumpkin coffee cake. Use gluten-free flour blends instead of regular flour. This option keeps the texture and flavor rich. For vegan adaptations, swap the eggs with flax eggs or applesauce. Use plant-based oils like coconut or canola instead of vegetable oil. These changes help everyone enjoy this tasty treat. Spices can take your cake to new heights. Adding cardamom gives a warm, sweet touch. You can also mix in fruits like cranberries or raisins. These fruits add a tart flavor and nice texture. Feel free to get creative with spices and fruits. They can make your cake unique and fun. Frosting can change the whole vibe of the cake. Instead of cream cheese frosting, try a simple glaze made from powdered sugar and milk. You can also skip the frosting and sprinkle nuts on top for crunch. Try adding chocolate chips or a mix of nuts. These options add flavor and texture to each bite. To keep your pumpkin coffee cake fresh, store it at room temperature. Place it in an airtight container. This will lock in moisture and flavor. Avoid cutting pieces until you are ready to serve. This helps keep the edges soft and moist. If you have leftovers, freezing is a great option. Wrap the cake tightly in plastic wrap. Then place it in a freezer-safe bag or container. This keeps it from freezer burn. When you are ready to eat it, take the cake out and thaw it at room temperature. This usually takes a few hours, depending on the size of the piece. Your pumpkin coffee cake will stay fresh for about 3 to 5 days at room temperature. If you freeze it, it can last up to 3 months. Check for signs that it is past its prime. Look for mold, a dry texture, or an off smell. If you see any of these, it’s best to toss it. Enjoy every bite while it’s still fresh! To help your pumpkin coffee cake rise, use fresh baking powder and baking soda. Make sure both are not expired. Mix them well with your dry ingredients. Also, avoid overmixing your batter. This keeps it light and fluffy. Lastly, let the batter rest for a few minutes before baking. This helps the leavening agents work better. You can use canned pumpkin puree for ease and consistency. It’s smooth and saves time. Just check the label to ensure it is 100% pumpkin. If you want to make your own, roast a pumpkin until soft, then puree it. Both options work well in the recipe. To check if your cake is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. The edges will pull away from the pan slightly, and the top will look set. Keep an eye on the time, but use the toothpick test for best results. Yes, you can substitute some ingredients. For example, if you lack whole wheat flour, use more all-purpose flour. If you don’t have eggs, try using applesauce or flaxseed meal mixed with water. Always adjust your baking time if you change the ingredients. This helps ensure the cake bakes evenly. To make the pumpkin coffee cake dairy-free, swap regular milk with almond milk or oat milk. Use a dairy-free butter substitute if needed. The cake will still be moist and fluffy. This way, everyone can enjoy a slice! This pumpkin coffee cake is simple and fun to make. You need just a few key ingredients. Here’s a quick list: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar, packed firmly - ½ cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - ½ cup chocolate chips (optional) The steps are easy to follow. Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing and lightly flouring it. Then, mix your dry ingredients in one bowl. In another bowl, mix your wet ingredients until smooth. Combine both mixtures gently and pour it into the pan. Bake for 35 to 40 minutes. This recipe is perfect for printing or saving for easy access. You can find the full recipe above to guide you. Enjoy making this delightful pumpkin coffee cake! This pumpkin coffee cake recipe is easy and fun to make. We covered key ingredients, step-by-step instructions, and useful tips. Remember to measure carefully and check your cake for doneness. You can also try different flavors or dietary options! Enjoy your baking adventure and share your creations. The joy of homemade treats awaits you!

Pumpkin Coffee Cake

Indulge in the warm flavors of fall with this delightful Pumpkin Spice Coffee Cake! Perfect for any occasion, this recipe combines pumpkin puree, spices, and optional chocolate chips for a sweet twist. Simple to prepare, it features both all-purpose and whole wheat flour for a moist and fluffy texture. Want to treat yourself and your loved ones? Click to explore this recipe and bring the cozy aromas of pumpkin spice into your kitchen!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 cup pumpkin puree

1 cup granulated sugar

½ cup brown sugar, packed firmly

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional for crunch)

½ cup chocolate chips (optional for a touch of sweetness)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and lightly flouring it, or alternatively, line it with parchment paper to facilitate easy removal later.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. Set this dry mixture aside for later use.

      In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or an electric mixer to blend everything together until the mixture is smooth and creamy.

        Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix, as this can result in a denser cake texture.

          If desired, fold in the chopped walnuts or pecans and chocolate chips into the batter, adding delightful crunch and sweetness to the cake.

            Pour the cake batter into the prepared baking pan, smoothing the top with a spatula to ensure an even layer.

              Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                When baked to perfection, remove the coffee cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 12

                    - Presentation Tips: Once the cake is completely cooled, sprinkle a light dusting of powdered sugar over the surface for an elegant touch. Cut into squares and serve alongside a steaming cup of coffee or tea to create the ultimate cozy afternoon indulgence!