Name: Pumpkin Coffee Cake with Cream Cheese Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1/3 cup unbleached all-purpose flour or gluten-free flour blend; 1/4 cup coconut sugar, brown sugar, or cane sugar; 1/4 cup chopped pecans or other nut, optional; 1/2 teaspoon ground cinnamon; 2 1/2 tablespoons solid Coconut Oil or softened butter; 2 cups all-purpose flour; 1 cup coconut sugar, brown sugar, or granulated sugar; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves); 1 cup pumpkin puree; 1/2 cup almond milk or other milk of choice; 1/3 cup avocado/vegetable oil or melted coconut oil; 1 1/4 cup for cup gluten-free all-purpose baking flour blend – I used King Arthur Measure for Measure Flour Gluten-Free Flour; 3/4 cup Almond Flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves); 1 cup coconut sugar, brown sugar, or granulated sugar; 1 cup pumpkin puree; 1/3 cup almond milk or other milk of choice; 1/4 cup avocado/vegetable oil or melted coconut oil; 2 oz. regular or dairy free cream cheese, softened; 1–1 1/2 tablespoon maple syrup or sweetener of choice (can use more if you want it sweeter); 1–2 tablespoons milk of choice

Description

This pumpkin coffee cake is the perfect fall treat! Fluffy cake is topped with a sweet crumble topping, which is vegan friendly and also includes gluten free/refined sugar free options.

Ingredients

Scale

Topping:

1/3 cup unbleached all-purpose flour or gluten-free flour blend
1/4 cup coconut sugar, brown sugar, or cane sugar
1/4 cup chopped pecans or other nut, optional
1/2 teaspoon ground cinnamon
2 1/2 tablespoons solid Coconut Oil or softened butter

Pumpkin Coffee Cake: (Gluten-Free Version Below)

2 cups all-purpose flour
1 cup coconut sugar, brown sugar, or granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
1 cup pumpkin puree
1/2 cup almond milk or other milk of choice
1/3 cup avocado/vegetable oil or melted coconut oil

Gluten-Free Pumpkin Coffee Cake:

1 1/4 cup for cup gluten-free all-purpose baking flour blend – I used King Arthur Measure for Measure Flour Gluten-Free Flour
3/4 cup Almond Flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
1 cup coconut sugar, brown sugar, or granulated sugar
1 cup pumpkin puree
1/3 cup almond milk or other milk of choice
1/4 cup avocado/vegetable oil or melted coconut oil

Cream Cheese Glaze: (optional)

2 oz. regular or dairy free cream cheese, softened
1–1 1/2 tablespoon maple syrup or sweetener of choice (can use more if you want it sweeter)
1–2 tablespoons milk of choice

Cook Mode Prevent your screen from going dark

Instructions

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.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert, Breakfast, Vegan