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For our Pumpkin Pecan Coffee Cake, we need a blend of dry ingredients. This helps the cake rise and gives it flavor. Here is what you need: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger These spices bring warmth and a cozy autumn feel to the cake. The flours give it a nice texture. Now, let’s look at the wet ingredients. These help bind the cake and add moisture. You’ll need: - 1 cup canned pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract The pumpkin puree is the star of the show! It adds rich flavor and moistness. The sugars help sweeten the cake and create a lovely crust. Finally, we have some extra ingredients for crunch and flavor. Here’s what you’ll use: - 1/2 cup chopped pecans - 1/2 cup walnuts (optional) - 1/4 cup powdered sugar (for dusting) The pecans give a nice crunch, while walnuts add more texture if you choose to include them. The powdered sugar is perfect for a sweet finish on top. Start by gathering all your ingredients. You need: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup canned pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1/2 cup chopped pecans - 1/2 cup walnuts (optional) - 1/4 cup powdered sugar (for dusting) Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also use parchment paper for easy cleanup. In a medium bowl, whisk together the dry ingredients. Mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure they are well combined. In a large bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Beat everything until smooth. Then, add the vegetable oil and mix until it blends well. Now, add the eggs one at a time, mixing after each addition. Stir in the vanilla extract. Then, gradually add the dry mixture. Stir gently until just combined. A few lumps are okay; do not overmix. Finally, fold in the chopped pecans and walnuts if you choose to add them. Pour the batter into the prepared baking pan. Spread it evenly across the pan. Bake in your preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. When cool, dust the top with powdered sugar before slicing. Enjoy every slice! To get the best texture in your Pumpkin Pecan Coffee Cake, use room-temperature eggs. They mix better and help the cake rise. Make sure you don’t overmix the batter. A few lumps are okay. This keeps the cake light and fluffy. Also, folding in the nuts gently adds a nice crunch without breaking them apart. This cake shines when served warm. I love serving it with a dusting of powdered sugar on top. You can cut it into squares for easy serving. For a cozy treat, try adding a scoop of vanilla ice cream on the side. It creates a nice mix of warm and cold. Pair your coffee cake with a hot cup of coffee or tea. The flavors blend perfectly. A spiced chai tea enhances the warm spices in the cake. You could also serve it with a dollop of whipped cream for added creaminess. For a fun twist, try topping it with caramel sauce. {{image_2}} You can switch up the flours in this recipe for fun. Instead of all-purpose flour, try almond flour or oat flour. These flours add unique flavors and textures. You might also use a gluten-free blend if you want to avoid gluten. Adjust the liquid in the recipe as needed, since different flours absorb moisture differently. Feel free to get creative with this cake! You can add chopped apples or pears for a fresh twist. Dried cranberries or raisins also make a great addition. Spices like cardamom or allspice can bring warmth to the flavor. Just remember to keep the total amount of add-ins in check so the cake stays moist. Want to make this cake a bit lighter? You can replace some oil with unsweetened applesauce. This swap keeps the cake moist while cutting calories. Use less sugar by adding a splash of maple syrup or honey. You can also reduce the amount of brown sugar without losing flavor. Enjoy these options while still savoring every bite! To keep your Pumpkin Pecan Coffee Cake fresh, store it in an airtight container. This helps keep the moisture in and prevents it from drying out. I recommend placing a piece of parchment paper between the cake and the lid. This way, it stays soft and tasty. You can store it at room temperature for up to three days. If you want it to last longer, the fridge is a good option. It can stay fresh in the fridge for about a week. Just remember to let it come to room temperature before serving again. If you want to save some for later, freezing is a great choice! First, cool the cake completely. Next, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps avoid freezer burn. The cake can freeze well for up to three months. When you want to enjoy it again, just take it out and let it thaw in the fridge overnight. To warm up your cake, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Cover the cake with foil to prevent it from drying out. Heat for about 10-15 minutes. You can also use the microwave. Heat a slice for about 20-30 seconds. Check it often to avoid overheating. Enjoy your warm, delicious cake with a cup of coffee! Yes, you can use fresh pumpkin. Just make sure to cook it first. Peel the pumpkin, chop it, and steam or bake until soft. Then, mash it until smooth. This will give your coffee cake a fresh taste. Fresh pumpkin also adds moisture, which is great for texture. You can replace eggs with applesauce. Use 1/4 cup of unsweetened applesauce for each egg. This will keep your cake moist and add some natural sweetness. You can also use mashed banana or even yogurt. Both work well and keep the flavor balanced. To make this cake gluten-free, swap the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend has xanthan gum. This will help give your cake the right texture. You might also want to adjust the baking powder to ensure it rises well. We covered key ingredients for your cake, from dry to wet and extra elements. I shared clear steps for prepping, mixing, and baking. You learned tips for perfecting texture and serving ideas. We explored fun variations, including alternative flours and healthy swaps. I also provided storage best practices and answered common questions. With these insights, you can make a delicious cake tailored to your taste. Enjoy baking!

Pumpkin Pecan Coffee Cake

Indulge in the warm, cozy flavors of this Pumpkin Pecan Coffee Cake, perfect for any fall gathering or cozy morning at home. This delightful recipe combines rich pumpkin puree with crunchy pecans and aromatic spices for a truly unique treat. Easy to make and irresistibly delicious, your loved ones will be asking for seconds! Click through to discover the full recipe and help your kitchen smell amazing today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup canned pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1/2 cup chopped pecans

1/2 cup walnuts (optional)

1/4 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      In a large mixing bowl, beat together the pumpkin puree, brown sugar, and granulated sugar until smooth. Add in the vegetable oil and mix until combined.

        Beat in the eggs one at a time, then stir in the vanilla extract.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

            Fold in the chopped pecans (and walnuts, if using) gently into the batter.

              Pour the batter into the prepared baking pan and spread it evenly.

                Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Once cool, dust the top of the cake with powdered sugar before slicing and serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 slices