Description
A moist pumpkin coffee cake with warm spices and a crumbly topping. Perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for topping)
- 1/4 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F. Grease a 9-inch baking pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl.
- Beat butter and sugar until creamy. Add eggs, pumpkin, buttermilk, and vanilla.
- Mix dry ingredients into wet ingredients until just combined.
- Pour batter into the pan. Sprinkle brown sugar and pecans on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use canned pumpkin puree or homemade.
- Replace buttermilk with milk + 1 tsp vinegar if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
