Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the cinnamon swirl:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
If you’re feeling adventurous, try swapping out the milk for a non-dairy alternative like almond milk, or add a pinch of ground cloves for an extra layer of warmth.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared baking pan, spreading it evenly.
- For the cinnamon swirl, mix together the brown sugar, cinnamon, and melted butter in a small bowl.
- Drop spoonfuls of the cinnamon mixture over the cake batter, then use a knife to swirl it through the batter gently.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
One of my favorite tips from mum was to always let the aroma guide you—it’s often the first sign that your cake is nearly ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
