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Pumpkin Pecan Coffee Cake: The Best Indulgent Fall Treat

Pumpkin Pecan Coffee Cake
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A deliciously moist pumpkin cake topped with crunchy pecans, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix well.
  3. Add eggs and vanilla extract, mixing until smooth.
  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chopped pecans.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool before serving.

Notes

  • Serve with a dollop of whipped cream for an extra treat.
  • Store leftovers in an airtight container.

Nutrition

Keywords: Pumpkin Pecan Coffee Cake, Fall Desserts, Pumpkin Recipes

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