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Pumpkin Bundt Coffee Cake

moka coffee pot
A spiced pumpkin Bundt cake that’s moist, rich, and full of autumn vibes. Perfect with your morning coffee or as dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup unsalted butter softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cloves

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour the Bundt pan.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves in a bowl.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one by one, mixing well. Stir in vanilla and pumpkin puree.
  • Gradually add the dry mixture to the wet, stirring until smooth.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 50 minutes or until a toothpick inserted comes out clean.
  • Cool in the pan for 10 minutes. Transfer to a cooling rack.
  • For the glaze, mix powdered sugar, milk, and vanilla until smooth.
  • Drizzle over the cooled cake.

Notes

Nutritional Values (per serving)

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g

Vitamins and Minerals (per serving)

  • Vitamin A: 15%
  • Iron: 8%
  • Calcium: 6%
  • Magnesium: 5%
  • Potassium: 6%

Additional Notes/Tips

  • Sprinkle some chopped pecans on top for extra crunch.
  • Let it cool completely before slicing for the best texture.
  • Store in an airtight container—it stays moist for up to 5 days.