Pumpkin Coffee Cake

Perfect Addition to Your Fall Breakfast

This pumpkin coffee cake has been my go-to breakfast this fall. It has the perfect amount of spice, and the cake is super fluffy. My favorite part is how fast everything comes together.

The crumble isn’t a lot of ingredients and takes less than 5 minutes to come together. This crumble recipe can be used for tons of different things. You could add this as the topping for apple crisp or literally any dessert.

You could add chocolate chips to this recipe or nuts. Both taste delicious. I love adding a glaze on top as well for extra sweetness.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened original almond milk.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Coconut oil: you can use any oil for the crumble or substitute for melted butter.

I haven’t tested any other flours besides the almond flour and all-purpose flour mix. These flours work well together to create a super fluffy texture. If you are gluten-free, a 1:1 mix of gluten-free all-purpose flour should work.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All-purpose flour

• Almond flour

• Coconut oil

• Oats

• Cinnamon

Recipe:

Cake:

• 6 tablespoons vegan butter

• 2/3 cup sugar

• 1 cup pumpkin puree

• ½ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice (can do more or less)

• 2/3 cup almond flour

• 1 1/3 cup all-purpose flour

Crumble:

• ¼ cup coconut oil

• ¼ cup sugar

• ½ cup oats

• ¼ cup all-purpose flour

• Optional: 1 teaspoon cinnamon

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a small bowl melt your butter.

4.    Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk. Stir well.

5.    Add in the baking powder, pumpkin pie spice, all-purpose flour, and almond flour. Stir until a batter is formed.

6.    Transfer to baking pan and set aside.

7.    In a bowl melt the coconut oil. Once melted add the sugar and stir. Add in the oats, all-purpose flour, and cinnamon. Stir until a crumble forms.

8.    Sprinkle the crumble evenly on top of the batter.

9.    Bake for 40-50 minutes.

10. Optional: add glaze on top. I did a mixture of powdered sugar and almond milk.

Allow to completely cool before slicing into it. Be sure to store this in the refrigerator or freezer. This should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!