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close up on a square slice of orange pumpkin coffee cake on a white plate.
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4.94 stars (49 ratings)

Pumpkin Coffee Cake

Perfectly spiced Vegan Pumpkin Coffee Cake with pumpkin pie flavors, a crunchy brown sugar streusel, and optional vanilla glaze. It’s the best fall dessert that only gets better with a hot cup of coffee or tea!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 servings
Calories: 375kcal
Author: Nora Taylor

Ingredients

Dry ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 cup granulated sugar

Wet ingredients

  • 1 cup pumpkin pureé
  • 1/2 cup neutral flavored oil *I used avocado oil
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract

Streusel topping

  • 1/2 cup vegan butter, melted
  • 1/2 cup all purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Optional glaze

  • 1 cup powdered sugar
  • 2 tablespoons unsweetened soy milk
  • 1/2 teaspoon pure vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and lightly grease a 9x13 inch cake pan.
  • Dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and sugar until well combined.
  • Wet ingredients: In a medium bowl, whisk together the pumpkin puree, oil, milk and vanilla until well combined.
  • Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.
  • Pour the cake batter into the prepared pan. Set aside while you make the streusel.
  • Streusel: In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.
  • Sprinkle the streusel topping all over the cake batter, place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean in the middle.
  • If using optional glaze: Stir all ingredients together in a small bowl, and drizzle glaze over cooled coffee cake. Serve with a cup of coffee and enjoy.
  • Storage: The coffee cake can be store at room temperature, covered well, for about 2 days. Keep it in the refrigerator for up to 5 days. It can also be frozen if needed, but it's best served the same day.

Notes

  1. Gluten free - Substitute a quality all purpose gluten free flour, such as King Arthur or Bob's Red Mill brand.
  2. May substitute another milk for the soy milk, if desired.

Nutrition

Serving: 1of 16 servings | Calories: 375kcal | Carbohydrates: 64g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 133mg | Potassium: 194mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2691IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg