This pumpkin coffee cake is the perfect fall treat! Fluffy cake is topped with a sweet crumble topping and optional cream cheese glaze, all of which is vegan friendly and also includes gluten free/refined sugar free options.
It’s the first day of fall! And you know what that means…bring on alllllll the pumpkin things! I’ve been very patient this year and have been waiting to share fall flavors since I know some people get upset when the fall lovers act like it’s fall while it’s still technically summer. 🙄Â
One recipe I somehow have yet to share, is a pumpkin coffee cake! It’s moist and fluffy cake topped with a sugary pecan crumble. And while you can leave it at that and it still be delicious, I take it one step further and drizzle on a maple cream cheese glaze! Cream cheese and pumpkin go so well together, don’t you think?
I like to bake mine in an 8″ springform pan, because it bakes up nice and tall, plus I like the ability to take it out of the pan to serve, but you can make it in a square pan or a regular round cake pan, as long as the sides are taller. The bake time will vary based upon the type/size pan you use and your oven.
Many ovens run hotter or cooler than the listed temperature, which will make your baked items take less or more time. Begin checking on it around the 30–35 minute mark and go from there. If the center is still very jiggly, it will probably take an extra 10–15 minutes.Â
The cake is done when the center is set and a toothpick inserted comes out mostly clean or with only a few crumbs.
This simple treat can be whipped up and ready to eat in about an hour! Perfect alongside a cup of coffee or tea, for breakfast or dessert! I hope you give it a try and enjoy it as much as we did!Â
- ⅓ cup unbleached all-purpose flour or gluten-free flour blend
- ¼ cup coconut sugar, brown sugar, or cane sugar
- ¼ cup chopped pecans or other nut, optional
- ½ teaspoon ground cinnamon
- 2½ tablespoons solid Coconut Oil
or softened butter
or softened butter- 2 cups all-purpose flour
- 1 cup coconut sugar, brown sugar, or granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoons pumpkin pie spice (or 1½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves)
- 1 cup pumpkin puree
- ½ cup almond milk or other milk of choice
- ⅓ cup avocado/vegetable oil or melted coconut oil
- 1¼ cup for cup gluten-free all-purpose baking flour blend (I used King Arthur Measure for Measure Flour Gluten-Free Flour
)
- ¾ cup Almond Flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoons pumpkin pie spice (or 1½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves)
- 1 cup coconut sugar, brown sugar, or granulated sugar
- 1 cup pumpkin puree
- ⅓ cup almond milk or other milk of choice
- ¼ cup avocado/vegetable oil or melted coconut oil
)
- 2 oz. regular or dairy free cream cheese, softened
- 1–1½ tablespoon maple syrup or sweetener of choice (can use more if you want it sweeter)
- 1–2 tablespoons milk of choice
- Preheat oven to 350ºF. Grease an 8" or 9" springform pan or square baking pan. I also like to line the bottom with parchment paper, but that's an optional step.
- In a small bowl, combine dry ingredients for crumb topping—flour, sugar, pecans, and cinnamon. Mix in the butter or coconut oil until mixture is crumbly. Set aside.
- In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, salt, and spice(s). Add pumpkin puree, milk, and oil, mixing together until batter is smooth. Pour into prepared pan and top with crumb topping.
- Bake for 30-50 minutes, just until a toothpick inserted near the center comes out with just a few crumbs. Bake time will vary and depend on what pan you use. My 8" pan took almost 45 minutes.
- Let cool before removing from pan.
- To make cream cheese glaze, beat cream cheese with maple syrup and milk. Add additional milk, if needed until you get desired consistency. Drizzle over cooled cake and serve.
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