The Best Pumpkin Coffee Cake with Cinnamon Swirl

As the leaves begin to change and the days grow shorter, it’s the perfect time to embrace the warm, comforting flavors of fall. One of the best ways to celebrate this season is with a heavenly slice of pumpkin coffee cake. Imagine waking up to the scent of pumpkin and cinnamon wafting through your home, inviting you to indulge in a slice (or two) with your morning coffee. This delightful treat is not just for breakfast but makes for a fantastic afternoon snack or dessert. Whether you’re bustling with a family to feed or simply looking to elevate your coffee breaks, this recipe is designed with busy people in mind. Let’s explore why you will love this pumpkin coffee cake with a delectable cinnamon swirl!

Why You Will Love This Pumpkin Coffee Cake

Maybe you’re juggling a hectic morning routine, racing against the clock to get everyone out the door. Or perhaps you’re craving a heartwarming treat that doesn’t take hours to prepare. Whatever your situation, this pumpkin coffee cake combines ease and flavor, making it a go-to recipe in your baking arsenal. It’s not just easy to make; it’s packed with the comforting spices and flavors of autumn that create a cozy atmosphere in your kitchen.

But why stop at just the convenience? This pumpkin coffee cake is moist, tender, and has a rich, flavorful profile that makes it truly irresistible. The sweet cinnamon swirl adds an extra layer of indulgence, ensuring every bite is a delightful experience. It’s perfect for gatherings, and the best part? You can easily store leftovers for a quick snack later in the week. You’ll definitely want to share this recipe with friends and family, making it a staple for everyone’s fall baking traditions!

Practical Tips / Cooking Tips

• Measure ingredients accurately: Use a kitchen scale for precision, especially with flour and sugar, as this significantly impacts the texture of your cake.
• Room temperature ingredients: Ensure your eggs and butter are at room temperature for better mixing and a smoother batter.
• Don’t overmix: When combining the wet and dry ingredients, mix just until incorporated to avoid a dense cake.
• Check for doneness: Insert a toothpick in the center of the cake; it should come out clean or with a few moist crumbs attached.

Nutritional Value / Health Benefits

Fall flavors are not just for enjoyment; they can also bring health benefits! Pumpkins are a fantastic source of vitamins and minerals, including Vitamin A, potassium, and fiber. Incorporating pumpkin into your diet can support eye health, improve digestion, and contribute to a feeling of fullness.

Additionally, this pumpkin coffee cake is lower in sugar than many traditional cake recipes, making it a healthier choice for those indulging in sweet treats. The use of whole wheat flour can increase fiber content, offering a more nutritious option compared to all-purpose flour.

<img src="” alt=”Slice of Pumpkin Coffee Cake with Cinnamon Swirl” />

Recipe Overview

Ingredients

Ingredient	Amount	Substitution Options
Pumpkin puree	1 cup	Canned pumpkin or homemade cooked pumpkin
Sugar	¾ cup	Brown sugar or coconut sugar
Eggs	2 large	Flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg)
Vegetable oil	½ cup	Applesauce or melted coconut oil
Whole wheat flour	1 ½ cups	All-purpose flour
Baking powder	1 tsp	Baking soda
Cinnamon	2 tsp	Nutmeg or pumpkin pie spice
Salt	½ tsp	No substitution needed

Instructions

1. Preheat your oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. Mix wet ingredients: In a large mixing bowl, combine pumpkin puree, sugar, eggs, and oil. Whisk until the mixture is smooth and well combined.
3. Sift dry ingredients: In another bowl, sift together the flour, baking powder, cinnamon, and salt.
4. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix;
5. Prepare the cinnamon swirl: In a small bowl, mix together ¼ cup sugar with 1 tsp cinnamon.
6. Layer the batter: Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over it. Add the remaining batter and top with the remaining cinnamon-sugar mixture.
7. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
8. Serve: Enjoy warm or at room temperature, paired with a cup of coffee or tea!

<img src="” alt=”Ingredients for Pumpkin Coffee Cake” />

FAQ

Can I use fresh pumpkin instead of canned?

Yes, you can use freshly cooked pumpkin! Just make sure to puree it until smooth and measure it out the same way you would with canned pumpkin.

Is there a gluten-free version of this recipe?

Absolutely! You can substitute the whole wheat flour with a gluten-free all-purpose flour blend. Be sure it has a binding agent, like xanthan gum, for the best results.

Can this coffee cake be frozen?

Yes, this pumpkin coffee cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored for up to three months.

How long will leftovers last?

Leftover pumpkin coffee cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week.

<img src="” alt=”Baked Pumpkin Coffee Cake” />

Conclusion

This pumpkin coffee cake with cinnamon swirl is sure to become a beloved recipe in your home, filling your kitchen with the warm, inviting scents of autumn. With its ease of preparation and delightful flavor, it’s perfect for your family gatherings or for enjoying a quiet moment with a cup of coffee. So why wait? Embrace the fall season and treat yourself to this fantastic pumpkin coffee cake today. Don’t forget to share the love—tag us when you bake it, and let us know how much you enjoyed it!

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