Pumpkin Coffee Cake

If you’re looking for the perfect dessert to celebrate the cozy vibes of fall, this Vegan Pumpkin Coffee Cake is just what you need! It’s a delightful treat that brings together the warm spices of autumn and the rich flavor of pumpkin. I can’t tell you how many times I’ve baked this cake for family gatherings and weekend brunches—it’s always a hit! Whether you’re enjoying it with friends over coffee or savoring a slice all by yourself on a quiet evening, this cake will make your heart feel warm.

What makes this recipe so special is how easy it is to whip up. You don’t need any fancy equipment or hard-to-find ingredients. Plus, it’s vegan, so everyone can indulge without worry. Trust me, once you try this Pumpkin Coffee Cake, it’ll become one of your go-to recipes for every occasion!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep time, you can have this cake in the oven in no time!
• Perfectly Spiced: The combination of pumpkin pie spice and cinnamon gives this cake that classic fall flavor.
• Family-Friendly: Everyone loves a good coffee cake—kids and adults alike will enjoy this sweet treat.
• Make-Ahead Friendly: You can prepare this coffee cake ahead of time and store it for later, making it perfect for busy days.
• Deliciously Moist: Thanks to the pumpkin puree and oil, this cake stays incredibly moist and flavorful.

Ingredients You’ll Need

Gathering your ingredients is half the fun! You’ll need some simple, wholesome items that come together beautifully in this vegan Pumpkin Coffee Cake. Here’s what you’ll need:

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 Glaze (Optional)

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

Variations

One of the best things about this Pumpkin Coffee Cake recipe is its flexibility! Feel free to get creative with these variations:

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Incorporate Chocolate Chips: Mix in some dairy-free chocolate chips for a sweet surprise.
• Change Up the Spice: If you’re feeling adventurous, try adding some nutmeg or ginger for a unique flavor twist.
• Make It Gluten-Free: Swap out regular flour for a gluten-free blend if needed.

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

Preheat your oven to 350 degrees F and lightly grease a 9×13 inch cake pan. This step ensures that your cake bakes evenly and comes out easily when it’s done.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until everything is well combined. This step is crucial because it evenly distributes the leavening agents throughout the flour.

Step 3: Combine Wet Ingredients

In another medium bowl, whisk together the pumpkin puree, oil, soy milk, and vanilla until smooth. Mixing these ingredients separately helps them blend better into the dry mixture later.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with dry ingredients. Stir gently with a large spoon until just combined. Be careful not to over mix; we want our cake to be light and fluffy rather than dense!

Step 5: Prepare Your Pan

Pour your batter into the greased pan and set it aside while you make that delicious streusel topping.

Step 6: Make the Streusel Topping

In a medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice with a fork until crumbly. If needed, use your hands to ensure it’s well combined—this topping adds such delightful texture!

Step 7: Assemble and Bake

Sprinkle that yummy streusel topping generously over the batter in your pan. Then place it in your preheated oven to bake for about 40-45 minutes or until a toothpick comes out clean from the center. The aroma will be heavenly!

Step 8: Optional Glaze

If you want an extra touch of sweetness, stir together powdered sugar, soy milk, and vanilla in a small bowl. Once your cake has cooled down slightly, drizzle this glaze over it before serving.

Step 9: Enjoy!

Slice up your beautiful Pumpkin Coffee Cake and serve it warm with a cup of coffee or tea. It’s best enjoyed fresh but can be stored at room temperature covered for about two days or kept in the fridge for up to five days.

Now you’re all set to impress your friends and family with this delightful vegan Pumpkin Coffee Cake! Enjoy every bite!

Pro Tips for Making Pumpkin Coffee Cake

Making the perfect Pumpkin Coffee Cake is all about the little details, so here are some tips to ensure your cake turns out amazing every time!

• Use fresh pumpkin puree: Freshly made pumpkin puree can enhance the flavor and moisture of your cake. If you’re short on time, canned pumpkin works fine, but opt for 100% pure pumpkin without additives for the best results.

• Don’t overmix your batter: Gently mixing your wet and dry ingredients together helps keep your cake light and fluffy. Overmixing can develop gluten, leading to a denser texture that we want to avoid in this delicious treat.

• Add a pinch of nutmeg: For an extra layer of warmth and spice, consider adding a pinch of nutmeg to your batter. It complements the pumpkin pie spice beautifully and gives your cake that cozy fall flavor.

• Check doneness with a toothpick: Ovens can vary, so it’s always best to check if your cake is done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!

• Let it cool before glazing: Allowing your coffee cake to cool completely before adding the glaze ensures that it doesn’t melt away. This will give you a beautiful presentation and enhance the overall taste experience.

How to Serve Pumpkin Coffee Cake

Presentation matters when serving up this delightful dessert! Here are some ideas to make your Pumpkin Coffee Cake even more inviting.

Garnishes

• Chopped pecans or walnuts: A sprinkle of chopped nuts adds crunch and complements the flavors perfectly.
• Cinnamon dusting: Just a light dusting of cinnamon on top enhances both aroma and visual appeal.
• Fresh mint leaves: A few fresh mint leaves can add a pop of color and freshness, balancing out the sweetness of the cake.

Side Dishes

• Fresh fruit salad: A light fruit salad made with seasonal fruits like apples and pears provides a refreshing contrast to the rich coffee cake.
• Vegan whipped cream: Serve a dollop of vegan whipped cream alongside each slice for an indulgent touch that pairs beautifully with the spices in the cake.
• Herbal tea: Offer a pot of warm herbal tea as a cozy beverage option that complements the flavors of autumn in this dessert.
• Non-dairy yogurt: A small bowl of unsweetened non-dairy yogurt topped with cinnamon can be a creamy side that balances out sweetness while adding probiotics.

Enjoy crafting this delightful Vegan Pumpkin Coffee Cake for breakfast or dessert; it’s sure to warm hearts during those crisp autumn days!

Make Ahead and Storage

This Vegan Pumpkin Coffee Cake is perfect for meal prep! You can make it ahead of time for family gatherings, potlucks, or simply to enjoy throughout the week.

Storing Leftovers

• Store the coffee cake at room temperature in a covered container for about 2 days.
• For longer freshness, keep it in the refrigerator for up to 5 days.
• Ensure it’s well covered to prevent it from drying out.

Freezing

• Allow the coffee cake to cool completely before freezing.
• Wrap individual slices tightly in plastic wrap followed by aluminum foil or place them in an airtight container.
• It can be frozen for up to 3 months. Label with the date for easy reference!

Reheating

• Thaw overnight in the refrigerator if frozen, then let it sit at room temperature for about 30 minutes before reheating.
• Warm individual slices in the microwave for about 15-20 seconds or place in a preheated oven at 350 degrees F for about 10 minutes until warmed through.

FAQs

Here are some common questions you might have about making this delightful Pumpkin Coffee Cake.

Can I use other types of flour for this Pumpkin Coffee Cake?

Yes! You can experiment with whole wheat flour or gluten-free flour blends. Just keep in mind that different flours may alter the texture slightly.

How do I make this Pumpkin Coffee Cake gluten-free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is also gluten-free.

What makes this Pumpkin Coffee Cake special?

This Vegan Pumpkin Coffee Cake is loaded with warm spices and pumpkin flavor, making it an ideal treat during fall. Its crunchy streusel topping adds a delightful contrast to its moist texture.

Can I add nuts to my Pumpkin Coffee Cake?

Absolutely! Chopped walnuts or pecans would be a wonderful addition. Just fold them into the batter before pouring it into the pan.

Final Thoughts

I hope you enjoy making this Vegan Pumpkin Coffee Cake as much as I do! It’s not just a treat; it’s a cozy hug on a plate that brings warmth and comfort during those chilly autumn days. Don’t hesitate to share your baking adventures with friends and family—you might just inspire someone else’s kitchen journey. Happy baking!