Pumpkin Coffee Cake
A moist and flavorful pumpkin coffee cake with warm spices, perfect for breakfast or dessert. Its tender crumb and sweet brown sugar topping make it a delightful treat for fall gatherings or cozy afternoons. The rich pumpkin flavor pairs beautifully with the aromatic pumpkin pie spice.
Ingredients
Instructions
- Mix all ingredients well.
- Grease a Bundt pan.
- Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes at 375°F, or until done.
- Top the cake with brown sugar before serving.
Tips & Substitutions
For a lighter cake, consider substituting half of the sugar with applesauce. If you don't have Milnot, any evaporated milk or a non-dairy milk alternative can work. Make sure to mix the ingredients just until combined to avoid overmixing, which can lead to a dense texture. Adding nuts or chocolate chips can also enhance the flavor and texture of this pumpkin coffee cake.
Serving Suggestions
Serve the pumpkin coffee cake warm or at room temperature, topped with a sprinkle of brown sugar or a drizzle of cream cheese icing for added sweetness. This cake pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. Consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Coffee Cake contains roughly 331 calories, with 3g protein, 77g carbohydrates, and 5g fat. It is an excellent source of iron (37% of the Daily Value) and calcium (21% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
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 instead of canned. Just make sure to cook and puree the pumpkin until smooth. One medium pumpkin typically yields about 1 1/2 cups of puree, which is perfect for this recipe. Be sure to drain any excess moisture to maintain the cake's texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking to prevent over-browning.
Can I freeze the pumpkin coffee cake?
Yes, you can freeze the pumpkin coffee cake. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be frozen for up to three months. To thaw, simply place it in the refrigerator overnight before serving.
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).