Packed with pumpkin flavor, complimented with a streusel topping, and sweetened with a nice glaze!

Pumpkin Coffee Cake with Streusel

This time of year makes me feel nostalgic. And pumpkin makes me feel cozy. This is the time of year I snuggle up to a bonfire and wonder if we went to the pool enough, if we could have gone on one more adventure, and wonder if we exhausted all of our favorite summer-time activities.

And then I remind myself that I smoked my husband in mini-golf, again, after all his smack talk. All of us have bleached hair and tan lines and we kept all of our favorite family traditions. So I guess that means I can settle down for the winter feeling like we did enough this summer!

Let’s get cozy together with this Vegan Pumpkin Coffee Cake! Or, we can warm up with a hot bowl of Vegetarian Chili or a cup of Hot Cocoa!

What You’ll Need:

• 2 cups Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tbsp Pumpkin Pie Spice
• 1 cup Pumpkin Puree (Not Pumpkin Pie Filling)
• 1/2 cup Brown Sugar
• 1/4 cup Sugar
• 1/2 cup Oil
• 1/4 Almond/Soy Milk

For the Streusel Topping:

• 1/2 cup Flour
• 1/4 cup Vegan Butter, Cold
• 1/3 cup Brown Sugar
• 1/2 tsp Pumpkin Pie Spice

And the Glaze:

• 1 cup Powdered Sugar
• 2 tbsp Almond/Soy Milk

How to Make Vegan Pumpkin Coffee Cake

• Preheat the oven to 350 degrees. Spray a 8 x 8 pan with non-stick spray and set aside.
• Combine 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
• In a separate bowl, combine 1 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup sugar, 1/2 cup oil, and 1/4 cup milk.
• Combine the wet and dry ingredients and mix until just combined. Pour the batter into prepared pan.
• Make streusel topping by combining 1/2 cup flour, 1/4 cup cold cubed butter, 1/3 cup brown sugar, and 1/2 tsp pumpkin pie spice with a pastry cutter or the back of a fork.
• Sprinkle streusel topping over the top of the batter and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• Make the glaze by whisking together 1 cup powdered sugar and 2 tbsp almond/soy milk. Allow the cake to cool, then drizzle the glaze on top.

More Breakfast Recipes:

• Pumpkin French Toast
• Easy Apple Strudel
• Baked Cinnamon Sugar Donuts
• Baked Hashbrowns
• Vegan Pumpkin Oatmeal Squares
• Peanut Butter Oatmeal Breakfast Cookies
• German Pancake
• Lemon Cream Cheese Coffee Cake
• Easy Monkey Bread
• Vegetarian Biscuits and Gravy

Continue to Content

Yield: 9

Vegan Pumpkin Coffee Cake

Print

Vegan Pumpkin Coffee Cake, packed with pumpkin flavor, complimented with a streusel topping, and sweetened with a nice glaze!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

Coffee Cake

• 2 cups Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tbsp Pumpkin Pie Spice
• 1 cup Pumpkin Puree (Not Pumpkin Pie Filling)
• 1/2 cup Brown Sugar
• 1/4 cup Sugar
• 1/2 cup Oil
• 1/4 cup Almond/Soy Milk

Streusel Topping

• 1/2 cup Flour
• 1/4  cup Vegan Butter, Cold
• 1/3 cup Brown Sugar
• 1/2 tsp Pumpkin Pie Spice

Glaze

• 1 cup Powdered Sugar
• 2 tbsp Almond/Soy Milk

Instructions

1. Preheat the oven to 350 degrees. Spray an 8 x 8 pan with non-stick spray and set aside.
2. Combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a separate bowl, combine pumpkin puree, brown sugar, sugar, oil, and milk.
4. Combine the wet and dry ingredients and mix until just combined. Pour the batter into prepared pan.
5. Make streusel topping by combining flour, cold cubed butter, brown sugar, and pumpkin pie spice with a pastry cutter or the back of a fork.
6. Sprinkle streusel topping over the top of the batter and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Make the glaze by whisking together powdered sugar and almond/soy milk. Allow the cake to cool, then drizzle the glaze on top.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 483Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 14mgSodium: 399mgCarbohydrates: 67gFiber: 3gSugar: 37gProtein: 7g

The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.