Pumpkin Coffee Cake

If you’re looking for the perfect autumn treat that fills your home with warmth and delicious smells, this Vegan Pumpkin Coffee Cake is just what you need! It’s a delightful fusion of pumpkin spice and sweetness, making it ideal for cozy nights in or cheerful family gatherings. Each bite of this cake is like a hug on a plate, and I promise it pairs wonderfully with your favorite cup of coffee or tea.

This recipe has become a cherished favorite in my home. It’s simple enough for busy weeknights but impressive enough to share at celebrations. Trust me; once you bake this Pumpkin Coffee Cake, you’ll find yourself coming back to it season after season!

Why You’ll Love This Recipe

  • Easy to make: With just a few simple steps, you can whip up this delicious cake without any fuss.
  • Perfectly spiced: The combination of pumpkin pie spice and cinnamon creates a warm, inviting flavor that screams fall.
  • Family-friendly: Everyone will love the moist texture and sweet crunch on top—kids included!
  • Great for sharing: This recipe makes 16 servings, making it perfect for potlucks or brunches with friends.
  • Make-ahead convenience: Bake it in advance and enjoy it over several days—it’s just as tasty the next day!
Pumpkin

Ingredients You’ll Need

To create this scrumptious Pumpkin Coffee Cake, you’ll need some simple and wholesome ingredients. They come together beautifully to make a cake that’s both tender and flavorful.

For the Cake

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup neutral-flavored oil (I used avocado oil)
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract

For the 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

For the Optional Glaze

  • 1 cup powdered sugar
  • 2 tablespoons unsweetened soy milk
  • 1/2 teaspoon pure vanilla extract

Variations

One of the best things about this recipe is its flexibility! You can easily mix things up based on what you have on hand or your personal tastes.

  • Add nuts: Stir in some chopped walnuts or pecans for added crunch and flavor.
  • Dried fruits: Toss in some raisins or cranberries for a burst of sweetness and texture.
  • Swap the glaze: Instead of a glaze, try dusting with powdered sugar for a lighter finish.
  • Chocolate twist: Add chocolate chips to the batter for an indulgent twist that chocolate lovers will adore!

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 350 degrees F. This ensures your cake bakes evenly. Lightly grease a 9×13 inch cake pan so that our beautiful coffee cake slides right out when it’s done baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until they are well combined. This step is crucial because mixing the dry ingredients thoroughly helps distribute the leavening agents evenly throughout the cake.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the pumpkin puree, oil, soy milk, and vanilla until smooth. These wet ingredients add moisture and flavor to our cake.

Step 4: Bring It Together

Carefully add the wet mixture to your dry ingredients. Stir gently with a large spoon until just combined. Be careful not to overmix; we want our cake to stay light and fluffy!

Step 5: Prepare the Streusel Topping

While your batter rests, let’s make that irresistible streusel! In a medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly using a fork (or your hands!). This topping adds delightful texture.

Step 6: Assemble & Bake

Pour your batter into the prepared pan and spread it out evenly. Sprinkle that lovely streusel all over the top before sliding it into your preheated oven. Bake for 40-45 minutes until golden brown and a toothpick comes out clean from the center.

Step 7: Optional Glaze

If you’re feeling fancy (and why not?), mix together powdered sugar, soy milk, and vanilla in a small bowl. Once your coffee cake has cooled slightly, drizzle this sweet glaze over it for an extra treat!

Step 8: Enjoy!

Slice up your delicious Pumpkin Coffee Cake and serve it warm with coffee or tea. Trust me; everyone will be asking for seconds!

Remember to store any leftovers at room temperature covered well for about two days or in the fridge for up to five days. It also freezes beautifully if you want to save some delight for later!

Pro Tips for Making Pumpkin Coffee Cake

Baking the perfect Pumpkin Coffee Cake is easier than you think! With a few simple tips, you can elevate your cake to make it even more delicious.

  • Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. This prevents packing, which can lead to a dense cake.
  • Use room temperature ingredients: Bring your pumpkin puree, soy milk, and other wet ingredients to room temperature before mixing. This helps them blend more easily, resulting in a lighter texture.
  • Don’t overmix the batter: Stir until just combined. Overmixing can develop gluten in the flour, making your coffee cake tough instead of tender.
  • Check for doneness: Use a toothpick inserted into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), your cake is ready!
  • Let it cool before glazing: Allow the cake to cool completely before adding the glaze. This ensures that the glaze doesn’t melt into the warm cake and maintains its beautiful drizzle.

How to Serve Pumpkin Coffee Cake

Serving your Pumpkin Coffee Cake is all about presentation and pairing it with delightful accompaniments. Here are some ideas to make your dessert experience even better.

Garnishes

  • Chopped nuts: Sprinkle chopped walnuts or pecans on top of the glaze for added crunch and flavor.
  • Cinnamon dusting: Lightly dust the top of your coffee cake with cinnamon for an extra touch of warmth and spice.
  • Fresh whipped coconut cream: A dollop of whipped coconut cream adds a creamy texture that complements the spiced flavors beautifully.

Side Dishes

  • Fresh fruit salad: A light and refreshing fruit salad can balance out the richness of the coffee cake. Choose seasonal fruits like apples, pears, or berries.
  • Herbal tea: A warm cup of herbal tea, such as chai or chamomile, pairs wonderfully with pumpkin flavors and enhances the cozy vibe.
  • Vegan yogurt: Serve alongside some dairy-free yogurt for a creamy contrast that also adds protein to your breakfast spread.
  • Maple syrup drizzle: For those who enjoy extra sweetness, a drizzle of pure maple syrup can enhance each bite while adding a lovely caramel flavor.

With these serving suggestions and pro tips, you’ll create not just a delicious Pumpkin Coffee Cake but also an inviting experience that’s perfect for sharing with friends and family! Enjoy every slice!

Pumpkin

Make Ahead and Storage

This Vegan Pumpkin Coffee Cake is perfect for meal prep, allowing you to enjoy a delicious treat throughout the week. Whether you’re planning for breakfast or a sweet afternoon snack, storing it properly will keep it fresh and scrumptious.

Storing Leftovers

  • Store the cooled coffee cake at room temperature in an airtight container for up to 2 days.
  • For longer storage, place it in the refrigerator where it can last up to 5 days.
  • Ensure it’s well-covered to prevent it from drying out.

Freezing

  • To freeze, wrap the cooled coffee cake tightly in plastic wrap or aluminum foil.
  • Place the wrapped cake in a freezer-safe bag or container to keep out air.
  • It can be frozen for up to 3 months; just thaw in the fridge overnight before serving.

Reheating

  • For individual slices, microwave on medium power for about 15-20 seconds until warmed through.
  • If reheating the entire cake, cover with foil and warm in a preheated oven at 350°F for about 15 minutes.

FAQs

Here are some common questions about this delightful recipe!

What makes this Pumpkin Coffee Cake so special?

This Pumpkin Coffee Cake is rich with warm spices and pumpkin flavor, making it a cozy treat that’s perfect for fall. Its crunchy streusel topping adds a delightful texture that pairs beautifully with coffee or tea.

Can I make this Pumpkin Coffee Cake gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free all-purpose blend. Just ensure your baking powder is gluten-free as well.

How do I store leftover Pumpkin Coffee Cake?

Store leftovers at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. For longer storage, you can freeze it!

Can I use pumpkin puree instead of fresh pumpkin?

Absolutely! Canned pumpkin puree works wonderfully in this recipe and saves you time. Just ensure it’s pure pumpkin without additives.

Final Thoughts

I hope you enjoy making this Vegan Pumpkin Coffee Cake as much as I do! It’s not only a treat for your taste buds but also a wonderful way to celebrate the flavors of fall. Whether you’re sharing it with friends or savoring it by yourself with a cup of coffee, it’s bound to bring warmth and joy. Happy baking!

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Vegan Pumpkin Coffee Cake

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Indulge in the warm flavors of fall with this delightful Vegan Pumpkin Coffee Cake. Perfect for cozy evenings and family gatherings, this moist cake is infused with pumpkin spice and topped with a crunchy streusel, making it an irresistible treat alongside your favorite cup of coffee or tea. With every slice, you’ll experience a comforting burst of seasonal sweetness that’s sure to become a cherished favorite in your home. Whether you’re hosting a brunch or simply enjoying a quiet moment, this easy-to-make recipe is perfect for any occasion. Bake it once, and you’ll find yourself returning to this delicious autumn delight season after season!

  • Author: Eleanor
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup neutral-flavored oil (like avocado oil)
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract
  • For the Streusel: 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

Instructions

  1. Preheat your oven to 350°F and grease a 9×13 inch cake pan.
  2. In a bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and sugar until combined.
  3. In another bowl, mix pumpkin puree, oil, soy milk, and vanilla until smooth.
  4. Combine wet and dry ingredients gently; do not overmix.
  5. Prepare the streusel by mixing melted vegan butter with flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly.
  6. Pour cake batter into the pan and sprinkle streusel on top.
  7. Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Optional: Drizzle with glaze made from powdered sugar and soy milk after cooling slightly.

Nutrition

  • Serving Size: 1 slice (85g)
  • Calories: 230
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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