• SERVINGS | 16 pieces
  • PREP | 15 MINUTES
  • COOK | 35 MINUTES
  • TOTAL TIME | 50 MINUTES

Ingredients:

🎃 I couldn’t be happier about the way this Pumpkin Coffee Cake turned out.

👉🏾This recipe was highly modified and inspired by a recipe from Handle the Heat • I simply veganized it. 😊

⭐️ Here are the deets:

🍁 For the cake:
• 2 c. All-Purpose Flour (unbleached)
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup monkfruit sugar
• 1/2 cup brown sugar
• 1/2 cup almond milk
• 1 cup pumpkin pie purée (canned)
• 1/2 cup vegetable oil
• 6 TB aquafaba

🍁 For the crumb topping:
• 1/2 c. Light brown sugar
• 1/4 c. All-Purpose Flour (unbleached)
• 1 tspn. Pumpkin pie spice
• 2 Tablespoons vegan butter

🍁 For the glaze:
• 2 cups confectioners sugar
• 1 Tablespoon maple syrup
• 1 Tablespoon light blue agave
• 3 Tablespoons almond milk

There’s nothing like pumpkin-flavored pastries with your morning coffee or evening tea. Growing up I rarely ate anything pumpkin. As I’ve grown older and met so many people from various cultures, I’ve learned that pumpkin is often part of many fall (Thanksgiving) celebrations but it’s like I’ve recently discovered something new, considering I didn’t grow up with it. It’s unchartered territory and I can’t say to continue exploring the wonderful world of all things pumpkin. I hope you enjoyed the GIF my husband captured of me having fun in the kitchen. 😆

Directions:

  1. Preheat your oven to 350° Fahrenheit and grease an 8” or 9” square pan. For my recipe I used an 8” pan.
  2. Combine all dry ingredients (in a medium bowl, whisk well):
    • 2 c. All-Purpose Flour (unbleached)
    • 1 teaspoon Baking powder
    • 1/2 teaspoon Baking soda
    • 1/2 teaspoon Pumpkin pie spice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
  3. Create your crumb mixture by simply, SLOWLY COMBINING the following ingredients in a bowl. I use a whisk to combine and whisk by hand until well combined and crumbly. Ingredients below.
    • 1/2 c. Light brown sugar
    • 1/4 c. All-Purpose Flour (unbleached)
    • 1 tspn. Pumpkin pie spice
    • 2 Tablespoons vegan butter
  4. Combine wet ingredients (mix well – should be creamy when you’re done mixing):
    • 1/2 cup monkfruit sugar
    • 1/2 cup brown sugar
    • 1/2 cup almond milk
    • 1 cup pumpkin pie purée (canned)
    • 1/2 cup vegetable oil
    • 6 TB aquafaba
  5. Combine dry, slowly into the wet ingredients. Mix well but do not over mix. Just mix until combined. Pour one layer of the batter (about 1/2) into greased pan, add half of your crumble on top, then top with the remaining crumble.
  6. Bake for 35 minutes. Depending on your oven you may need to bake longer.
  7. While that’s baking — create your glaze by simply whisking all of the glaze ingredients together until well combined and easily able to be drizzled. Once the cake is done baking, let it sit in the pan for 10 minutes before drizzling. After 10 minutes drizzle with the glaze and allow to sit for an additional 10 minutes before serving. Remove from pan after the 10 minutes (total of 20 minutes) and serve or store.

Note: I like to let my cake sit out overnight — I just like the taste better the next day, since coffee cake is generally semi-dry and crumbly. ⭐️💓

Did you try the recipe? Tell me in the comments how you enjoyed it, or pop over to my Instagram to share your feedback. 🙂

🍁🍂Share your favorite fall delight (pastry, soup, drink, etc.) in the comments. ⬇️

Resources:

This recipe was adapted (veganized) from the original recipe , created by Handle the Heat — click here to view the non-vegan (original) version.