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Pumpkin Pecan Coffee Cake

moka coffee pot
A delicious coffee cake combining the earthy sweetness of pumpkin with crunchy pecans for a perfect fall dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 270 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 Pecan Topping:
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup vegan butter or regular butter

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 another 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 separate bowl, mix the pecan topping ingredients 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: 270
Total Fat: 12g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g

Vitamins and Minerals

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

Additional Notes/Tips to Enhance Flavor

  • For an extra indulgent twist, add chocolate chips to the batter.
  • Serve with a dusting of powdered sugar for a refined touch.
  • Use toasted pecans for an even richer flavor.