Morning Pumpkin Coffee Cake
A moist, flavorful pumpkin coffee cake featuring warm cinnamon, raisins, and crunchy pecans. Perfect for breakfast or brunch, its tender crumb and sweet pumpkin flavor make it a comforting treat for family gatherings or weekend mornings. The oats add a delightful texture to every bite.
Ingredients
- 1 1/2 cups firmly packed brown sugar ⓘ
- 3/4 cup margarine, softened ⓘ
- 1 (16 oz.) solid pack pumpkin ⓘ
- 6 egg whites ⓘ
- 2 tablespoons water ⓘ
- 2 cups all-purpose flour
- 1 1/2 cups quick oats ⓘ
- 3/4 cup raisins ⓘ
- 1 tablespoon baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 cup chopped pecans ⓘ
Instructions
- Heat oven to 350°F.
- Spray a 10-inch tube or Bundt pan with nonstick cooking spray.
- Beat brown sugar and margarine until fluffy.
- Mix in pumpkin, egg whites, and water.
- Gradually add the flour, 1 1/4 cups oats, raisins, baking powder, baking soda, and cinnamon.
- Mix well.
- Spread the batter into the prepared pan and sprinkle with 1/4 cup oats.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then remove from the pan.
Tips & Substitutions
To make this cake even moister, consider adding a bit of applesauce or Greek yogurt to the batter. If you want a healthier twist, substitute half of the sugar with a sugar alternative suitable for baking. You can also replace margarine with coconut oil or butter for a richer flavor. For added texture, toss the raisins in a bit of flour before mixing them in to prevent them from sinking.
Serving Suggestions
This pumpkin coffee cake is perfect for breakfast or as a snack with coffee or tea. Serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar on top for added sweetness. It pairs beautifully with dishes like Chili Pie or can be enjoyed alongside a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Morning Pumpkin Coffee Cake contains roughly 575 calories, with 7g protein, 54g carbohydrates, and 39g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (13% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 735mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. To prepare fresh pumpkin, roast it until tender, scoop out the flesh, and blend it until smooth. This will give your cake a fresher flavor, but make sure to drain any excess moisture before adding it to the batter.
What can I substitute for egg whites?
If you need to substitute egg whites, you can use flaxseed meal or chia seeds mixed with water. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit until it thickens, and use it in place of each egg white. This works well for maintaining moisture and binding the ingredients.
Is it possible to make this recipe gluten-free?
Absolutely! To make this pumpkin coffee cake gluten-free, substitute the all-purpose flour with a gluten-free blend that is designed for baking. Additionally, ensure that the oats you use are certified gluten-free, as regular oats can be cross-contaminated with gluten. Adjust the baking time as necessary to ensure it cooks thoroughly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).