Go Back

Cinnamon Pumpkin Coffee Cake

moka coffee pot
A spiced cake made with pumpkin, cinnamon, and a dash of sweetness. Perfect for when you need comfort in cake form.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 250 kcal

Ingredients
  

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk or any milk of your choice
  • For the Cinnamon Topping:
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup chopped pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a cake pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In a separate bowl, mix together pumpkin puree, brown sugar, oil, vanilla, and almond milk.
  • Add the dry ingredients to the wet ingredients and stir until smooth.
  • Pour the batter into the prepared pan.
  • In a small bowl, mix the cinnamon-sugar topping and sprinkle evenly over the batter.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • Allow the cake to cool before serving.

Notes

Nutritional Information (Per Serving)

Calories: 250
Total Fat: 10g
Saturated Fat: 1.5g
Carbohydrates: 37g
Fiber: 3g
Protein: 3g

Vitamins and Minerals

  • Vitamin A: 15%
  • Vitamin C: 4%
  • Calcium: 5%
  • Iron: 6%
  • Potassium: 4%

Additional Notes/Tips to Enhance Flavor

  • For extra texture, add some toasted walnuts or pecans to the batter.
  • Drizzle with a simple glaze for that “I tried harder than I actually did” effect.
  • Serve warm with whipped cream for full seasonal indulgence.